Grilled Cajun-Spiced Pork Tenderloin with Maple Mustard Glaze

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pork tenderloin marinated in Cajun spices and finished with a sticky maple mustard glaze off the grill. This American-inspired pork recipe, ready in about 30 minutes, pairs pork tenderloin, olive oil, Cajun seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 American cuisine 310 cal/serving

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Ingredients

1.5 pounds pork tenderloin
2 tbsp olive oil
2 tbsp Cajun seasoning
3 tbsp pure maple syrup
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp garlic powder
1/2 tsp black pepper
1 tsp salt

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Instructions

Step 1: In a small bowl, mix 2 tbsp olive oil, 2 tbsp Cajun seasoning, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Rub this mixture evenly all over the 1.5-pound pork tenderloin. Cover and refrigerate for at least 1 hour to marinate.
Step 2: Preheat grill to medium-high heat (about 400°F). In another bowl, whisk together 3 tbsp pure maple syrup, 2 tbsp Dijon mustard, and 1 tbsp apple cider vinegar to make the glaze.
Step 3: Place the marinated pork tenderloin on the grill. Cook for 15-18 minutes total, turning every 4-5 minutes, brushing with the maple mustard glaze each time you turn, until the internal temperature reaches 145°F and the glaze is caramelized.
Step 4: Remove pork from grill, tent with foil, and rest for 5 minutes before slicing into 1/2-inch medallions. Serve drizzled with any remaining glaze.