This maple Dijon pork tenderloin is the kind of dinner that feels a little special but cooks like a weeknight recipe: quick roast, big flavor, and minimal cleanup. The pork stays juicy with a sweet-tangy glaze, and the carrots roast up caramelized and tender right alongside.
Why you’ll love this recipe
- Fast but impressive: Pork tenderloin cooks quickly and slices beautifully for serving.
- Sweet + savory balance: Maple syrup rounds out Dijon’s sharpness for a glaze you’ll want on everything.
- Built-in side dish: Roasted carrots cook on the same pan for easy timing.
- Great for meal prep: Leftovers make excellent sandwiches, salads, and grain bowls.
Ingredients you’ll need
- Pork tenderloin: 1 to 1 1/2 pounds, trimmed of silver skin if needed.
- Carrots: 1 1/2 to 2 pounds, peeled and cut into sticks or thick coins.
- Dijon mustard: The backbone of the glaze.
- Pure maple syrup: For sweetness and shine.
- Olive oil: Helps the carrots roast and carries flavor.
- Garlic: Fresh minced or grated.
- Apple cider vinegar or lemon juice: Brightens the glaze.
- Fresh thyme or rosemary (optional): Great with pork and carrots.
- Kosher salt and black pepper
How to make Maple Dijon Pork Tenderloin with Roasted Carrots
1) Heat the oven. Preheat to 425°F. Line a rimmed sheet pan with foil or parchment for easier cleanup.
2) Season and start the carrots. Toss carrots with olive oil, salt, pepper, and a little thyme if using. Spread on the sheet pan and roast for 10 minutes to give them a head start.
3) Mix the glaze. Stir together Dijon mustard, maple syrup, minced garlic, and apple cider vinegar. Taste and adjust: more Dijon for tang, more maple for sweetness.
4) Prep the pork. Pat the tenderloin dry and season all over with salt and pepper. Brush or spoon a generous layer of glaze over the pork.
5) Roast. Push carrots to the sides and place the pork in the center of the pan. Roast 14–20 minutes, depending on thickness, until the pork reaches 145°F in the thickest part.
6) Rest and slice. Transfer pork to a cutting board and rest 5–10 minutes before slicing. Toss carrots on the pan to coat in any drippings and serve everything together. If you want extra sauce, brush on a final spoonful of glaze right before serving.
Cooking tips for juicy tenderloin
- Use an instant-read thermometer: Pull at 145°F for perfectly juicy pork; it will rise a couple degrees while resting.
- Don’t confuse tenderloin with loin: Pork tenderloin is smaller and cooks faster than pork loin.
- Cut carrots evenly: Uniform pieces roast at the same rate and caramelize better.
- Want deeper browning? Broil for 1–2 minutes at the end, watching closely to prevent burning the glaze.
Easy variations
- Spicy: Add a pinch of cayenne or a spoonful of chili garlic sauce to the glaze.
- Herby: Add chopped rosemary or thyme to the glaze and the carrots.
- Add more veggies: Toss in halved Brussels sprouts or red onion wedges with the carrots (you may need an extra drizzle of oil).
What to serve with it
- Mashed potatoes or crispy roasted baby potatoes
- Wild rice or quinoa
- A simple arugula salad with lemon vinaigrette
- Buttery dinner rolls to mop up the pan juices
Storage and reheating
- Refrigerate: Store pork and carrots in an airtight container for up to 4 days.
- Reheat: Warm gently in a 300°F oven, covered, until heated through (best for keeping pork juicy). Microwave in short bursts if needed.
- Freeze: Freeze sliced pork up to 2 months. Thaw overnight in the fridge.
Maple Dijon Pork Tenderloin with Roasted Carrots (Printable Recipe)
- Prep time: 10 minutes
- Cook time: 25–30 minutes
- Total time: 35–40 minutes
- Servings: 4
Ingredients
- 1 1/4 to 1 1/2 lb pork tenderloin, trimmed
- 1 1/2 to 2 lb carrots, peeled and cut into sticks or thick coins
- 2 tbsp olive oil
- 1 tsp kosher salt, divided (plus more to taste)
- 1/2 tsp black pepper, divided
- 3 tbsp Dijon mustard
- 2 1/2 tbsp pure maple syrup
- 2 cloves garlic, minced or grated
- 1 tbsp apple cider vinegar (or 2 tsp lemon juice)
- 1 tsp chopped fresh thyme or rosemary (optional)
Instructions
- Preheat oven to 425°F. Line a rimmed sheet pan with foil or parchment.
- Toss carrots with olive oil, 1/2 tsp salt, 1/4 tsp pepper, and thyme (if using). Spread on the pan and roast 10 minutes.
- Meanwhile, mix Dijon, maple syrup, garlic, and vinegar in a small bowl.
- Pat pork dry. Season with remaining 1/2 tsp salt and 1/4 tsp pepper. Brush with most of the glaze (reserve a spoonful for finishing if desired).
- Move carrots to the sides of the pan and place pork in the center. Roast 14–20 minutes, or until pork reaches 145°F.
- Rest pork 5–10 minutes, then slice. Toss carrots in pan juices and serve. Brush with reserved glaze if you want extra shine and flavor.
Notes
- If your tenderloin is very thin on one end, tuck it under itself for more even cooking.
- For extra browning, broil 1–2 minutes at the end—watch carefully so the glaze doesn’t burn.
- Carrots can be swapped for parsnips or sweet potato wedges (adjust roast time as needed).
