Maple-Glazed Quebec Pork Tenderloin with Mustard Seed Sauce

By · Reviewed by AislePrompt Editorial · ·

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 ready in about 30 minutes blends pork tenderloin, pure maple syrup, Dijon mustard into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Remove pork from oven and let rest for 5 minutes. Slice and serve drizzled with the warm mustard seed cream sauce.

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Frequently asked questions

How long does Maple-Glazed Quebec Pork Tenderloin with Mustard Seed Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Maple-Glazed Quebec Pork Tenderloin with Mustard Seed Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Maple-Glazed Quebec Pork Tenderloin with Mustard Seed Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Maple-Glazed Quebec Pork Tenderloin with Mustard Seed Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Maple-Glazed Quebec Pork Tenderloin with Mustard Seed Sauce?

Canadian pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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