A rich, dark, bold-flavored sauce is the crowning glory of this succulent grilled 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. It only takes a couple minutes to prepare and has amazing flavor I use the same glaze on our Canadian Maple Planked Salmon, a recipe that always gets rave reviews mostly because of the glaze (and yes, the mild smoky flavor too).
To make the grilled pork tenderloin even more flavorful 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 140F works best for me as the meat will rise to 145F upon resting. If you like it with little to no pink in the middle, cook it to 145F 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. I love serving it with apple sauce, Roasted Bok Choy and Broccoli, Basic Mashed Potatoes or Grilled Hasselback Sweet Potatoes.
Tailor To Your Taste
- Instead of grilling, you can roast the pork tenderloin. In this case, coat with half the glaze before roasting at 450F for 15-20 minutes or until temperature reaches 140F. Tent loosely with foil for 10 minutes, slice and serve with extra sauce.Use the remaining glaze for drizzling on the sliced meat.
Make Ahead Grilled Pork Tenderloin
- 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.
Grilled Pork Tenderloin with Balsamic Maple Mustard Glaze Recipe
- 1 pork tenderloin (about 1 to 1 1/4 pounds)
- 2 tsp olive oil
- salt, pepper and dried rosemary (or thyme) to taste
- 2 tbsp butter
- 2 tbsp good Balsamic Vinegar
- 2 tbsp grainy (old fashioned) mustard
- 3 tbsp pure maple syrup
- 1 tsp minced or grated garlic (about 1 clove)
- 1 tsp cornstarch
- PREPARE TENDERLOIN: If necessary, remove any silver skin left on the tenderloin (stringy white silvery connective tissue) with a small sharp knife. To prepare for grilling, rub with oil and sprinkle with salt, pepper and rosemary (or thyme if you prefer). Note 1 (brining)
- Heat grill to medium high - about 400F.
- PREPARE GLAZE: In a microwavable bowl or measuring cup, add all ingredients and stir. Microwave on high for a minute. Stir again. The glaze can be made a day or two ahead.
- GRILL TENDERLOIN: Grill tenderloin about 4-5 minutes, turn, then baste with glaze. Cook several more minutes, then turn and baste the other side with glaze. You will use about 1/2 the glaze. Cook for about 8-12 minutes in total or until instant thermometer reads 140-145F for medium with pink centre (or 150F for little to no pink). Cover loosely with foil and let meat rest for 10-12 minutes.
- SLICE AND SERVE: Slice meat, drizzle with remaining glaze, (that has been warmed in microwave), and serve with apple sauce or sauteed apples if desired.
- To brine the pork tenderloin (optional): If desired and if you have time, brine the tenderloin for 2-3 hours before preparing for grilling. This makes it more even flavorful and tender. To brine, submerge tenderloin in a bowl or ziploc bag filled with 2 cups water, 2 tablespoons salt, 1/2 tablespoon sugar, a clove of garlic and some herbs - mixed together. Place in fridge.
- To roast (instead of grill); Heat oven to 450F. Coat with half the glaze then roast for 15-20 minutes or until temperature of tenderloin reaches 140F. Tent loosely with foil for 10 minutes, slice and serve with extra sauce.
Here’s another pork recipe you might like:
Glazed Pork Chops (get the recipe)
Or if you want to try the sous vide method, this is a great pork tenderloin recipe:
Sous Vide Maple Mustard Pork Tenderloin get the recipe