A rich, dark, bold-flavoured sauce is the crowning glory of this succulent pork tenderloin with balsamic maple mustard glaze. Simple and mouth-watering.
As pork tenderloin on its own is quite bland, it needs to be marinated or paired with a great sauce. The balsamic maple mustard glaze/sauce is perfect with it. It only takes a couple minutes to prepare and it tastes really good. I use the same glaze on our Canadian Maple Planked Salmon, a recipe that always gets rave reviews because of the glaze (and yes, the mild smoky flavour too).
To make the pork tenderloin even more flavourful and tender, I like to brine it before grilling if I have time, but it’s still great if you don’t. Brining, of course, would add 2-3 hours to the timing. The most important tip is not to overcook the meat to the point where it gets dry. A temperature of 140-145F works best for me. If you like it with little to no pink in the middle, cook it to 150F before you rest the meat with tented foil.
The only thing left to say about this recipe is that it’s simple, easy and tastes great.
The glaze can be made a day or two ahead. Or, the entire dish can be made ahead, refrigerated and served cold or at room temperature. If you like, you can reheat the remaining sauce to drizzle over the meat before serving.
Instead of grilling, you can roast the pork tenderloin. In this case, coat with half the glaze before roasting. Use the remaining glaze for drizzling on the sliced meat.