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Dijon Honey-Maple Glazed Pork Tenderloin

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5 from 2 reviews

  • Author: Kristina Wiley
  • Total Time: 12 hours 25 minutes
  • Yield: 4 1x


A twist on the classic glazed ham: Savory and Sweet Glazed Pork Tenderloin.


  • 1.52 lb (680907 g) Pork Tenderloin (Mine was 1.7 lbs)
  • 1/3 cup (65 g) Packed Brown Sugar
  • 1 TBS (15 ml) Dijon Mustard
  • 1 TBS (15 ml) White Vinegar
  • 1 TBS (15 ml) Honey
  • 1 TBS (15 ml) Maple Syrup
  • 1/2 (2 ml) tsp Black Pepper
  • 1/4 (1 ml) tsp Allspice


  1. Rinse and pat dry pork tenderloin. Place into a large ziplock bag and set aside. Mix remaining ingredients together in a small bowl. Reserve 3 TBS of the mixture and set aside. Pour remainder of mixture into the plastic bag over the pork. Push as much air out of the bag as you can and seal it. Make sure the mixture coats the pork thoroughly (using your hands to move the liquid inside of the bag). Allow to marinate for 12-24 hours (I usually do this the night before).
  2. Pull pork out of the refrigerator 30 minutes prior to cooking. Preheat oven to 400º. Heat 1-2 TBS canola oil in a large oven-safe skillet (I used my cast iron) over medium high heat. Sear the pork on all sides (about 5 minutes in total).
  3. Place entire skillet into the oven and bake until the internal temperature of the pork reaches 150°F (about 15-20 minutes). Remove from oven and also remove pork from skillet and place onto a cutting board. Allow to rest for 8-10 minutes before slicing. Slice across the grain into half inch thick pieces and serve.
  • Prep Time: 12 hours
  • Cook Time: 25 mins
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