Maple-Glazed Quebec Pork Tenderloin with Mustard Seed Sauce

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

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.

A tender pork tenderloin glazed with sweet Quebec maple syrup and served with a tangy mustard seed cream sauce highlighting regional flavors. This Canadian-inspired pork recipe, ready in about 30 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 320 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 Canadian cuisine 320 cal/serving

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Ingredients

1 lb pork tenderloin
1/4 cup pure maple syrup
2 tbsp Dijon mustard
1 tsp yellow mustard seeds
1/3 cup heavy cream
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp, chopped fresh thyme

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Instructions

Step 1: Preheat oven to 400°F. Season 1 lb pork tenderloin evenly with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp chopped fresh thyme.
Step 2: Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear pork tenderloin on all sides until golden brown, about 3 minutes per side.
Step 3: Brush 1/4 cup pure maple syrup over the pork, then transfer skillet to oven and roast for 15 minutes or until internal temperature reaches 145°F.
Step 4: While pork roasts, combine 2 tbsp Dijon mustard, 1 tsp yellow mustard seeds, and 1/3 cup heavy cream in a small saucepan. Simmer gently over low heat for 5 minutes until sauce thickens slightly.
Step 5: Remove pork from oven and let rest for 5 minutes. Slice and serve drizzled with the warm mustard seed cream sauce.