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Maple Dijon Pork Tenderloin

Pork tenderloin medallions sear fast, then maple and Dijon reduce into a glaze in the same pan. It feels a little like a weekend plate on a weeknight clock.

Prep
8 min
Cook
14 min
Total
22 min
Servings
4
Difficulty
Easy
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Pork tenderloin medallions with a maple Dijon glaze and rosemary.

Why you’ll love it

  • Tenderloin cooks quickly if you slice it into medallions.
  • 145°F and a rest keep it from drying out.
  • The glaze is maple, mustard, and broth.
  • Rosemary makes it smell like you planned dinner.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Season the medallions with salt and pepper.

  2. 2

    Sear them in the oil over medium-high until browned and the center is 145°F, about 3 to 4 minutes per side. Rest them on a plate.

  3. 3

    Whisk the maple syrup, mustard, broth, and rosemary into the skillet. Simmer 2 minutes, until glossy.

  4. 4

    Swirl in the butter.

  5. 5

    Return the pork and juices for 30 seconds. Do not keep cooking them hard.

  6. 6

    Serve with the glaze spooned over. The center should still look faintly pink, which is correct at 145°F.

Pro tips

  • A whole tenderloin takes longer and dries at the ends. Medallions are the weeknight move.
  • Maple burns on high heat. Simmer, do not fry, the glaze.
  • Resting three minutes is enough for these small pieces.

Easy substitutions

Maple syrup
Honey.
Rosemary
1/2 tsp dried rosemary.
Butter
Skip it for a dairy-free glaze.

Storage and reheating

Storage

Refrigerate up to 3 days.

Reheating

Warm gently with a spoon of water. Do not recook to a higher temperature.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
280
Protein
32 g
Carbs
9 g
Fat
12 g
Fiber
0 g

Moderate · Stovetop · Gluten-Free, High Protein

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients