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Maple Dijon Pork Tenderloin

Pork Tenderloin is a full-flavored, tender cut of meat that is easy to prepare and will WOW your friends and family. Give it a quick marinade, or a generous sprinkle of salt and pepper throw it on the grill and you have the perfect solution to your dinnertime dilemma!

Did you know that tomorrow is National Men Make Dinner Day?  It’s true.  Apparently the first thursday of every November is NMMDD a.k.a. men get yOseff in zee kitchen and make me some fud day!  Now I realize that quite possibly just as many men are making dinner on a daily basis as women are…so I’m not sure why we need this day.  I guess maybe someone thought it was a good idea.  Sort of like National Hug a Bear Day, or Notary Public Day, or how about National Vanilla Cake Day which is this Sunday!  If  those aren’t’ enough l I found a few more National Days for you celebrate…

Turtle Adoption Day I wonder how fast they get these through the courts?!

December 1 is National Pie Day!! (This one has been marked in sharpie on my calendar, a day not to be missed.)

National Sacher Torte Day  Who knew?

National Cat Herder Day (You’ve not lived until you’ve celebrated this day. 😐 )

Here’s one I’m not going to miss!! National Cheese Fondue Day  I be double dippin’ on this day 😉

OK now back to National Men Make Dinner Day….I thought I’d share a recipe that maybe, just maybe my man might dare to tackle. So if your man is like mine, or if you are a man and you are not like my man (God love him….he has many other talents, cooking is just not one of them.) but you want a quick easy get dinner on the table dinner dilemma fix, this recipe/meal idea is for you!

Pork Tenderloin 101:

Ribbet collage1

This step is not 100% necessary, but I like to remove the sinew from the tenderloin to ensure that it is tender.  Honestly this step is super easy,  slice underneath the white connective tissue and grab hold and give it a nice even pull.  Voila you’ve just removed the tough stuff.


Ribbet collageMix together maple syrup, balsamic, olive oil, dijon mustard, and pepper pour it over the tenderloin in a zip-loc bag or a bowl (whatever works for you just make sure the meat is completely covered with the marinade).  Allow meat to marinade for at least 15 minutes or over night if you want to work ahead.  After meat is done marinading, pour marinade in to a sauce pan and cook at medium low heat until reduced to half.


Ribbet collage2Preheat grill to 400 degrees place tenderloin on grill, cook for 8 minutes on each side.  Do not over cook. If you have a meat thermometer the internal temperature of the pork should read 145 degrees.



Allow meat to rest for 5-10 minutes before slicing into it.  Letting your grilled meat rest allows carry over cooking (the meat will continue to cook after you remove it from the grill).  Also you should never cut into a piece of meat too early, this gives the juices an escape route.



Just before serving slice tenderloin in to 1 inch medallions, and drizzle maple Dijon reduction over top.


Pork tender loin pairs well with any roasted vegetable.  Or a baked potato works too. Need a few more easy side dish ideas?


Maple Dijon Pork Tenderloin
serves 6-8
2 1/2-3 pounds of Pork Tenderloin
1/3 cup Maple Syrup
1/3 cup Balsamic Vinegar
1/4  cup Dijon Mustard
1/4  cup Olive Oil
1/2  teaspoon fresh cracked Pepper

1. Trim any fat or sinew from the tenderloin, place tenderloin in a Zip-loc bag.
2. Whisk together maple syrup, balsamic vinegar, Dijon, olive oil, and pepper, pour over tenderloin and let marinade for at least 15 minutes.
3. Heat up grill too around 400 degrees. Place tenderloin on grill depending on thickness for 8 minutes per side. Flipping only once. Remove from grill and allow to rest for 5-10 minutes before slicing into 1/2 inch medallions.
***tenderloin is easily over cooked, remember that there is always carry over cooking (the meat will continue to cook after you remove it from the grill) never cut into a piece of meat too early, this allows all the juices an escape route and the meat can become tough and dry.***

Maple Dijon Sauce – pour the leftover marinade from the Zip-loc bag in to a sauce pan, cook over medium low heat for 5 minutes. Or until reduced by half. Drizzle over sliced tenderloin.

Note: This meal comes together quite quickly while meat is marinading you can toss together a salad and roast a vegetable to accompany your meat. If a starch is needed I am never opposed to a crusty loaf of bread 😉




There you have it!  Men you can thank me later 😉

Who's the cook in your kitchen?

For more What’s 4 Dinner ideas from Eat2gather and other Dinner Dilemma guest bloggers check out this Pinterest Board.

Thanks for stopping by! Sheila


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  1. This looks like a delicious recipe – thank you for sharing.

    I am not a big fan of dijon mustard, do you find the taste of dijon strong on the grilled meat?

    1. I don’t think it’s a strong flavor at all. My boys do not like mustard and they eat this recipe without complaint. However, I would hate to have you make this more expensive cut of meat and not like it. Maybe give the marinate a try of pork chops first before you use it on pork loins. Hope this helps! Thanks for stopping by, Sheila

    1. oh my heavens thanks for pointing out that I forgot to add the measurements!! YIKES! cups for mustard and oil, teaspoon for pepper ; D

  2. We totally celebrate National Men Make Dinner Day! Two years ago my husband made an awesome stuffed chicken breast that was so good I took pics and posted it on my blog. Then last year he made some pork chops and the best Brussels sprout dish I’ve ever had. I will be posting it the week before Thanksgiving. This pork looks amazing and I’m definitely pinning. I’ve been totally obsessed with maple this fall!