Maple Mustard Pork Tenderloin is the perfect simple Easter brunch recipe or Easter dinner recipe – only 3 ingredients required!
Has Easter snuck up on you this year or have you been eagerly awaiting something to celebrate?
For those of you who celebrate, this Easter holiday will likely look a whole lot different from those of years past. Cooking Easter brunch or dinner for your family is just one of many challenges and it's one I can help with!
I'm sharing with you today a Maple Mustard Pork Tenderloin recipe that's delicious and festive, but only requires 3 ingredients. If you can't find pork tenderloin, use the marinade with chicken!
Also below are 5 recipes perfect for Easter that you can make with pantry and freezer staples.
I hope these recipes help you have a lovely holiday despite today's challenges. We could all use a break from the news, even for just one day!
Maple Dijon Pork Loin w/ Herbed Corn & Kale
For the Pork:
- 1 # Pork Tenderloin (or sub chicken breast)
- 2 Tbsp Pure Maple Syrup
- 1/4 Cup Dijon Mustard
For the Herbed Corn & Kale:
- 1 Tbsp Olive Oil
- 8 oz Frozen Kale (or sub frozen spinach)
- 16 oz Frozen Corn (or sub canned)
- 1/2 tsp Herbs de Provence (or Italian seasoning)
- Salt & Pepper to taste
For the Pork:
- Whisk together 1/4 cup Dijon mustard and 2 Tbsp maple syrup.
- Marinate pork for 30mins to 24 hours. Preheat oven to 425 F.
- Remove pork from marinade & place in baking pan.
- Roast pork for ~30-40 minutes or until pork is cooked through (145 F).
For the Herbed Corn & Kale:
- Rinse 16 oz bag frozen corn and 8 oz frozen kale under cold running water until thawed.
- Squeeze excess moisture out of thawed kale.
- Heat 1 Tbsp olive oil on medium low heat.
- Add frozen corn and kale plus 1/2 tsp Herbs de Provence (or Italian seasoning) and S&P to taste.
- Continue to cook, stirring often, about 5 -10 minutes.
What substitutions can I make for this Maple Mustard Pork Tenderloin?
Specifically designed with the current grocery situation in mind, this recipe is super versatile and I encourage you to get creative!
- No pork? Use chicken! For boneless, skinless chicken breasts, bake at 400 F for about 25 minutes or until internal temp reaches 165 F. If you have boneless, skinless chicken thighs, roast at 425 F for about 20 minutes or until they reach 165 F. Salmon would also be tasty with a maple dijon marinade.
- No maple? Use honey! Honey mustard is always a delicious combination.
- No kale or corn? Sub frozen spinach for kale or use whatever vegetables you have on hand. Roasted carrots or fingerling potatoes would be delicious with the marinade and can roast right alongside the pork or chicken.
Is this recipe meal prep-friendly?
Of course! As with all of my recipes, I've thought through how to meal prep this one, which is especially great if you're using it for an Easter recipe. Prep ahead and enjoy more time with your family on the holiday!
Prep the marinade ahead of time and store in the fridge.
Make the herbed corn and kale ahead of time and simply reheat!
What are the nutritional benefits of this Easter recipe?
- Pork: Pork provides substantial amounts of Thiamine, Selenium, Zinc, Vitamin B12, Vitamin B6, Iron, and of course protein. Tenderloin is the leanest cut of pork.
- Kale: Kale is high in Vitamin K, Vitamin A, Vitamin C and Folate. One caveat – if you have thyroid issues, talk to your doctor about whether it's safe for you to consume kale. It's a type of cruciferous vegetable, which can interfere with thyroid function in those with certain conditions.
- Corn: While corn is mostly carbohydrates, it ranks low-medium on the Glycemic Index, so won't spike your blood sugar as much as some carbs. Corn is also high in fiber, Folate, Vitamin B6, and Potassium.
What can I serve with Maple Mustard Pork Tenderloin – Easter Dinner & Easter Brunch Recipes!
Looking for the perfect side to go with maple mustard pork tenderloin?
Below are a few of my favorite Prep Dish recipes, adapted for pantry and freezer ingredients. Remember, use what you have and reach out if you need help with substitutions!
This recipe works as breakfast, part of a brunch menu, or even a light dessert! Use whatever berries, fresh or frozen, you have on hand.
My coconut whipped cream is super simple and only requires ingredients you likely have in your pantry! Serve over your favorite dessert or with berries. Make sure to check out my video with extra tips on making Paleo whipped cream here!
While carrots may not technically be a pantry ingredient, I know a lot of people have them on-hand right now. Skip the grated ginger in favor of a little ginger powder if needed. Feel free to sub almond butter for cashew butter if you don't have any.
Frozen cherries are the main ingredient in this one, though you could certainly sub frozen berries if you need to. Cobbler works well for either Easter brunch or a dessert for Easter dinner!
If you have potatoes, definitely give this one a try! It's totally dairy-free, using pantry ingredients like cashews and chicken stock instead, and perfect for a holiday dinner. Sub a little diced onion for the shallots or simply omit if needed.
For more ideas on how to use pantry and freezer ingredients, make sure to download our full Prep Dish-style pantry / freezer menu here!