Pour this 1 sauce over pork tenderloin in a roasting pan for a cozy dinner that’s surprisingly addictive

This oven-baked maple mustard pork tenderloin is one of those easy, comforting dinners that feels a little bit special without asking much of you on a busy weeknight. The flavors come from a simple one-bowl sauce—sweet maple syrup, tangy apple cider vinegar, and grainy mustard, with rosemary and salt to tie it all together.

Pork tenderloin has long been a favorite in Midwestern kitchens because it cooks quickly, feeds a family, and doesn’t require fancy ingredients. This version is perfect for nights when you want something that looks and tastes like you put in a lot of effort, but really, you just whisked a sauce together and poured it over the pork in a roasting pan. It’s a lovely “company-worthy” meal that’s still simple enough for a Tuesday night around the table.

This pork tenderloin is wonderful with simple, cozy sides. I like to serve it with roasted potatoes or mashed potatoes to soak up the extra maple-mustard sauce from the pan. Steamed green beans, roasted carrots, or a quick sheet pan of broccoli work really well on the side too. If your family loves bread, a warm loaf of crusty bread or dinner rolls is great for sopping up the juices. For something lighter, pair it with a crisp green salad tossed with apples or dried cranberries to echo the maple and apple cider vinegar in the sauce.

Simple Maple Mustard Oven-Baked Pork Tenderloin

Servings: 4

Ingredients

1 1/2 to 2 lb pork tenderloin (usually 1–2 pieces)

1/4 cup pure maple syrup
2 tablespoons whole grain mustard
1 tablespoon apple cider vinegar
1 tablespoon olive oil (optional but helps with browning)
1 teaspoon dried rosemary (or 2 teaspoons fresh, finely chopped)
1 teaspoon kosher salt (plus a pinch more for the pork, if desired)
1/2 teaspoon black pepper (optional, to taste)
Cooking spray or a little extra oil for greasing the pan

Directions