Maple-Glazed Pork Tenderloin with Mustard Cream Sauce

By AislePrompt Editorial · ·

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 roasted with a maple glaze and finished with a creamy mustard sauce, reflecting the sweet and savory flavors characteristic of Quebec cuisine. This French-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 400 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 French cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Whisk together 1/4 cup pure maple syrup, 2 tbsp Dijon mustard, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp chopped fresh rosemary in a bowl.
  2. Step 2: Place 1.5 lb pork tenderloin on a rimmed baking sheet and brush generously with half of the maple glaze.
  3. Step 3: Roast pork for 20 minutes, then brush again with remaining glaze and continue roasting for 10-15 minutes until internal temperature reaches 145°F.
  4. Step 4: Remove pork from oven and transfer to a cutting board; tent with foil and rest for 10 minutes.
  5. Step 5: Meanwhile, pour pan drippings into a small saucepan, add 1/2 cup heavy cream and 1 tbsp Dijon mustard, and simmer over medium heat for 5 minutes until sauce thickens.
  6. Step 6: Slice tenderloin and serve drizzled with mustard cream sauce.

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