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Pork Tenderloin with Maple Mustard Glaze: An Easy Roasted Dinner

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Tender, oven-roasted pork tenderloin is glazed with a sweet and tangy blend of maple syrup, Dijon mustard, and thyme, then topped with soft, caramelized onions simmered in beef broth. This comforting yet elegant dish is simple to prepare, packed with flavor, and perfect for weeknights or dinner parties.

Ingredients

Scale

For the beef:

  • 2 beef tenderloin mignons (about 6 oz each)
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 2 tablespoons aged mustard (or Dijon mustard)
  • 1 teaspoon fresh thyme leaves (or ½ tsp dried)

For the melting onions:

  • 2 large yellow onions, thinly sliced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • ¼ cup beef broth

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Pat the beef tenderloin mignons dry with paper towels and season both sides generously with salt and pepper.
  3. In an oven-safe skillet over medium-high heat, add olive oil. Sear the beef on both sides until browned, about 2-3 minutes per side.
  4. Remove from heat. Brush the tops of the beef with aged mustard and sprinkle with thyme.
  5. Transfer the skillet to the oven and roast for 10-12 minutes, or until the internal temperature reaches your desired doneness. Remove from oven and let rest for 5 minutes.
  6. While the beef is roasting, prepare the onions. In a separate skillet, heat butter and olive oil over medium heat. Add sliced onions, salt, and sugar. Cook, stirring often, until onions are golden and caramelized, about 20 minutes.
  7. Add beef broth to the onions and simmer for another 3-5 minutes, until the liquid has mostly reduced and the onions are soft and flavorful.
  8. Serve the beef tenderloin mignons topped with the melting onions. Optionally garnish with extra thyme.

Notes

  • Use a meat thermometer to prevent overcooking.

  • Let pork rest before slicing for the juiciest results.

  • Glaze can be made in advance and stored in the refrigerator.

  • Onions can be prepared up to 2 days ahead and reheated before serving.

  • Try pairing with roasted vegetables or a lentil salad for a complete meal.

  • For an alternate twist, substitute pork with beef tenderloin medallions.

Find it online: https://claradelish.com/pork-tenderloin-with-maple-mustard-glaze-an-easy-roasted-dinner/