This ginger and maple-Dijon pork tenderloin is the perfect way to welcome crisp autumn weather. Combining ginger, maple, and mustard makes this pork tenderloin completely irresistible.
It’s no secret that I love pork tenderloins. They’re so easy to make, and they pair well with just about anything. I also love how they look sliced and arranged on a platter. The best part is that you can easily make them a one-pot wonder by cooking the side right in the skillet with the tenderloin.
How to make this maple-Dijon pork tenderloin:
This recipe is so easy to make, and you only need a few ingredients and an ovenproof skillet.
What you need
- Pork tenderloin: For four people, I recommend at least one pound up to a pound and a half. If needed, you can use two smaller pork tenderloins too.
- Potatoes, onions, and spinach: The potatoes and onions roast with the pork tenderloin, and the spinach is added at the very end.
- Sauce: For the sauce, you only need minced ginger (jarred is fine), minced garlic, Dijon and whole grain mustard, maple syrup, and a little water or chicken stock. I add a pinch of crushed red pepper, but that’s totally optional.
- For serving: I love adding a little pinch of fennel pollen to finish the tenderloin. It’s very expensive, but a little goes a long way. Alternatively, you can toast up a teaspoon of fennel seeds and crush them up for a bit of a crunchy garnish. I also recommend serving it with lemon wedges!
How to make it:
- Step 1: Fry up the pork tenderloin to seal in all the juiciness.
- Step 2: Add the potatoes and onions around the pork tenderloin in the skillet.
- Step 3: Whisk all the sauce ingredients together. Spoon some of the sauce over the tenderloin and then pour the remaining over the potatoes and onions.
- Step 4: Pop the skillet in the oven to roast until the pork is cooked through and the potatoes are fork-tender.
- Step 5: Finish it up! Rest the pork and stir the spinach into the potatoes on the stovetop.
To serve it up, simply slice the pork and arrange it on a serving platter. Pile the potatoes, onions, and spinach around the pork. Garnish as you like. Fresh herbs like minced chives or parsley would be nice, or sprinkle with fennel pollen or crushed fennel seeds. Finish with lemon wedges, and you’re ready to eat!
Ginger and Maple-Dijon Pork Tenderloin
Warm up with this autumnal maple-Dijon pork tenderloin.
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Servings: 4
Calories: 393kcal
Equipment
- Ovenproof skillet
Ingredients
- 1 pound pork tenderloin
- 2 tablespoons neutral oil
- 1 yellow onion, peeled, halved, and sliced into thin wedges
- 4 medium Yukon gold potatoes, cubed
- 3 ounces baby spinach
- Salt and pepper
Sauce:
- 1 teaspoon minced ginger
- 3 cloves garlic, peeled and minced
- 1 tablespoon whole-grain mustard
- 2 teaspoons Dijon mustard
- 3 tablespoons maple syrup
- 1 cup water or chicken stock
- Salt, pepper, and crushed red pepper to taste
For serving, optional:
- Fennel pollen or toasted, crushed fennel seeds
- Lemon wedges
Instructions
Sear the pork:
- Preheat oven to 400º
- Pat the pork dry and season well with salt and pepper.
- Heat 1 tablespoon neutral oil in a large ovenproof skillet over medium-high. Once hot, add the tenderloin and cook without moving for 3 minutes. Flip and cook an additional 3 minutes until well-browned on both sides. Move the tenderloin so that it’s in the center of the skillet.
Cook the potatoes:
- If needed, add the remaining tablespoon of oil to the skillet. Add the potatoes and onions around the tenderloin and cook for 3–5 minutes. Season the potatoes and onions with salt and pepper.
Make the sauce:
- In a bowl, combine all of the sauce ingredients and season with salt, pepper, and crushed red pepper to taste. Whisk until smooth.
Roast the pork tenderloin:
- Spoon about half of the sauce over the pork tenderloin. Pour the remaining sauce over the potatoes and onions and toss gently to coat. Turn off the heat.
- Transfer the skillet to the oven and roast for 15–20 minutes or until an instant-read thermometer reaches 140ºF at the thickest part of the tenderloin. The potatoes should be fork-tender. Remove the skillet from the oven and return to the stovetop.
- Carefully transfer the tenderloin to a cutting board and tent with foil.
Finish the potatoes:
- Turn the heat on the skillet to medium. Once the sauce bubbles, add the baby spinach and cook for 4–5 minutes until wilted. Taste and adjust the seasonings. Turn off the heat.
To serve:
- Slice the pork tenderloin and transfer it to a serving platter. Arrange the potatoes around the sliced tenderloin. Sprinkle fennel pollen on top and serve with lemon wedges. Enjoy!
Nutrition
Calories: 393kcal | Carbohydrates: 44g | Protein: 28g | Fat: 11g | Sodium: 158mg | Fiber: 5g | Sugar: 12g | Vitamin C: 42mg
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