There’s something about the smoky sizzle of pork tenderloin on the grill that makes any evening feel like a backyard celebration. And when you add the sweet tang of maple and the zesty bite of whole grain mustard? Oh, it *sings*. This Maple Mustard Grilled Pork Tenderloin is my go-to when I want maximum flavor with minimum effort—whether it’s just us on a weeknight or the neighbors swinging by for dinner on the patio.
Why You’ll Love This Recipe
This recipe was born on a warm summer night when I needed a grill-friendly main dish that was both elegant and foolproof. I paired it with grilled peaches (highly recommend!) and a big chopped salad—and not a single bite was left. The glaze caramelizes beautifully on the grill, and it just screams *”Where’s a glass of rosé?”*
- Quick and easy marinade you can prep ahead.
- Sweet, savory, and perfectly balanced flavors.
- Grill-friendly and great for entertaining.
- Leftovers are *amazing*—think sandwiches or chops over salad.
- Only a handful of pantry staples needed!
Ingredients Breakdown
Essentials
- 1–1.5 lbs pork tenderloin, trimmed
- 1/4 cup maple syrup (use 100% pure)
- 3 tablespoons whole grain mustard
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Pro Tips
- Use pure maple syrup—not pancake syrup—for the best flavor.
- If you like heat, add a pinch of red pepper flakes to the marinade.
- Fresh rosemary or thyme can be added for an herby twist.
- No grill? No problem—this cooks beautifully in a hot cast iron pan + oven finish.
Step-by-Step Instructions
- In a small bowl, whisk together maple syrup, whole grain mustard, Dijon, olive oil, apple cider vinegar, garlic, salt, and pepper.
- Place the trimmed pork tenderloin in a zip-top bag or shallow dish. Pour marinade over and refrigerate for at least 30 minutes, or up to 8 hours if you have time.
- Preheat your grill to medium-high heat. Oil the grates lightly to prevent sticking.
- Remove pork from marinade (let excess drip off) and place on hot grill. Grill for 12–15 minutes, turning every few minutes to ensure even cooking and caramelization on all sides.
- Use a meat thermometer to check doneness; pork is ready when it reaches an internal temp of 145°F.
- Transfer to a cutting board and let rest for 5–7 minutes before slicing.
- Slice into 1/2-inch rounds and serve with your favorite sides.
Chef’s Tips and Tricks
- Don’t skip the resting time! It helps the juices redistribute and keeps the pork tender and moist.
- Use a quality meat thermometer to avoid overcooking—pork tenderloin can dry out quickly.
- Double the marinade and set aside half as a drizzle (just don’t use the same marinade the meat soaked in!)
Recipe Variations and Serving Suggestions
- Add crushed red pepper for a spicy kick or a teaspoon of soy sauce for umami depth.
- Slice and serve over mixed greens with balsamic vinaigrette for a fresh salad dinner.
- Use leftovers in sandwiches or wraps with arugula and shaved parmesan.
- Pair with grilled seasonal veggies or roasted potatoes for a complete meal.
FAQs
Can I make this without a grill?
Absolutely! Sear the pork in a cast iron skillet over medium-high heat, then transfer to a 400°F oven and roast for 12–15 minutes, or until it hits 145°F.
How long can I marinate the pork?
Ideally, 2–8 hours is the sweet spot. Even 30 minutes will give it good flavor, but overnight works beautifully too.
Can I freeze the pork with the marinade?
You sure can! Add the pork and marinade to a freezer-safe bag and freeze for up to 2 months. Thaw overnight in the fridge before grilling.
Recipe Card
Prep Time: 10 minutes (plus marinating time)
Cook Time: 15 minutes
Total Time: 25 minutes active (plus marinating)
Ingredients:
- 1–1.5 lbs pork tenderloin, trimmed
- 1/4 cup maple syrup
- 3 tbsp whole grain mustard
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Whisk maple syrup, mustards, oil, vinegar, garlic, salt, and pepper.
- Marinate pork in mixture for 30 minutes–8 hours.
- Grill over medium-high heat for 12–15 minutes, turning often.
- Rest 5–7 minutes, then slice and serve.
Nutrition: 230 calories per serving
If you try this recipe, I’d love to hear how it turned out! Drop a comment below, tag me on Instagram @thekitchensaid, or share it with your friends—because good food is better when it’s shared!
