Maple-Glazed New England Pork Tenderloin with Mustard Cream

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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 developed and reviewed.

Juicy pork tenderloin roasted and glazed with sweet maple syrup, served with a tangy cream sauce accented by whole grain mustard. This American-inspired pork recipe, ready in about 45 minutes, pairs pork tenderloin, pure maple syrup, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 35 min Serves 4 American cuisine 350 cal/serving

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Ingredients

1.5 lbs pork tenderloin
3 tbsp pure maple syrup
2 tbsp Dijon mustard
1 tbsp whole grain mustard
1/2 cup heavy cream
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp, chopped fresh rosemary

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Instructions

Step 1: Preheat oven to 400°F. Rub 1.5 lbs pork tenderloin with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp chopped fresh rosemary.
Step 2: Place pork on a roasting pan and roast in the oven for 20 minutes.
Step 3: Remove pork and brush evenly with 3 tbsp pure maple syrup. Return to oven and roast for an additional 10 minutes or until internal temperature reaches 145°F.
Step 4: Transfer pork to a cutting board and let rest for 10 minutes.
Step 5: Meanwhile, in a small saucepan over medium heat, combine 1/2 cup heavy cream, 2 tbsp Dijon mustard, and 1 tbsp whole grain mustard. Stir and cook for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon.
Step 6: Slice the pork tenderloin and serve drizzled with the mustard cream sauce.