Nitrate & Nitrite Free Maple Mustard Pork Tenderloin
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Learn more →Ingredients
4 servings
- 1 pork tenderloin (about 1 ¼ lb)
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 2 tbsp extra virgin olive oil
For the glaze
- 3 tbsp pure maple syrup
- 2 tbsp whole-grain mustard
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp fresh thyme leaves
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the pork tenderloin dry with paper towels, then season all over with the salt, black pepper, garlic powder, and smoked paprika.
- 2
In a small saucepan over medium-low heat, combine the maple syrup, whole-grain mustard, Dijon mustard, apple cider vinegar, and thyme leaves. Cook, stirring, for 2–3 minutes until the glaze is slightly thickened and fragrant. Remove from heat and set aside. Reserve 2 tablespoons of the glaze in a separate small bowl for serving.
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