Maple Mustard Pork Tenderloin requires only 3 ingredients. It's perfect for a weeknight dinner or an elevated Easter meal!
This maple mustard pork tenderloin has been SUCH a hit with our Prep Dish subscribers! I love when a meal as simple as this becomes a true family favorite. This is the kind of no-fuss dinner you can easily whip up on a weeknight. Pork tenderloin cooks quickly and the marinade could not be any simpler.
On the flip side, this is a dish I would totally serve with Easter dinner or for a celebratory meal. It's full of flavor and looks beautiful on the platter.
If you do want to serve this pork as part of a holiday meal, I've included a roundup of my favorite side dishes that would compliment it. If you want to keep it simple for a weeknight dinner though, definitely go with the herbed corn and kale! It's so simple, yet so good.
And if you don't eat pork, don't despair! This simple healthy marinade is just as good on chicken or salmon.
I hope you love it as much as my family does!
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?
This recipe is super versatile and I encourage you to get creative!
- Don't eat 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.
- Out of maple? Use honey! Honey mustard is always a delicious combination.
- Can't find frozen kale? Sub frozen spinach for kale! You can of course also use fresh kale, I just love having a healthy side that completely relies on pantry / freezer ingredients so I always have them on hand.
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. Add the pork to the marinade up to 24 hours before you plan to cook.
Make the herbed corn and kale ahead of time and simply reheat!
All you'll need to do on the day you plan to serve is cook the pork. It doesn't get much easier than that!
What are the nutritional benefits of this Easter recipe?
Not only is this an incredibly simple recipe, it's quite nutritious as well. Here are some of the nutrients you'll get from this dish:
- 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?
Simple roasted vegetables like carrots and potatoes are wonderful with this pork. But sometimes it's fun to switch up the sides, particularly if you're using this as an Easter recipe. Below are a few of my favorite Prep Dish recipes, perfect for a holiday meal. (Don't forget, I also have my Entertainment Bundle, full of complete meal prep-friendly holiday meals!)
I love including a fun drink when I serve brunch and this orange carrot smoothie is perfect for Easter!
Energy bites are a fun addition to a brunch menu, especially if you'll have kiddos in attendance. This carrot cake version is particularly lovely for Easter (or any spring brunch!)
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!
Mint and a light dressing take this simple fruit salad to the next level. It's lovely as a light dessert or brunch side. Feel free to mix up the fruit with whatever's in season where you live!
It's always nice to have a lighter side to balance out the richer foods served on holidays. This vinaigrette is so bright with the perfect amount of acid. When you have a homemade salad dressing, you can really keep the salad simple and it will still taste great.
I don't know about you but I'll take any excuse for a beautiful cheese board! In addition to being delicious, they're so fun to put together.
My mashed potatoes are completely dairy-free but you won't miss the butter and milk! I use ingredients like cashews and chicken stock instead for a beautiful smooth texture and tons of savory flavor.
The biscuits in this post use almond flour and they'd make a beautiful addition to any spread. With only 5 ingredients, they come together quickly too!