Maple-mustard-glazed roast pork tenderloin from The Food Lab: Better Home Cooking Through Science (page 662) by J. Kenji López-Alt

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Notes about this recipe

  • anya_sf on February 03, 2026

    I made 1/2 recipe in a 10" skillet, curving the tenderloin to fit. Still, the smaller volume of glaze probably reduced a little too much as it became gooey and didn't fully cling to the pork. My mustard might have lost some of its punch, as I found the glaze too sweet, but an extra spoonful of mustard fixed it. The pork was perfectly cooked (and honestly I only basted once), and the recipe was easy, so I'd make it again.

  • bfish on January 29, 2026

    Really really good

  • Delys77 on November 08, 2024

    My son and I very much liked this, and the doneness was just right. Husband found it just a touch sweet. as a result I would consider dropping the syrup a bit and increasing the mustard a touch. Definitely something I would repeat.

  • SpatulaCity on March 06, 2024

    Delicious and will be a repeat recipe for us. My husband likes his pork well done. I know, I know. I pulled from the oven at 145 instead of 130, and the tenderloin was still nice and juicy after resting. The glaze is delicious without being too sweet, and definitely punches above its weight. High flavor, low effort

  • bskj123 on February 10, 2021

    I also have come to love pork tenderloin after this recipe. I enjoy tenderloin more than pork chops and loved using the pork chop glazes in the book instead for tenderloin.

  • averythingcooks on July 20, 2017

    This was GOOD - glaze was delicious and pork was perfectly pink and moist .....sometimes so hard NOT to overcook a tenderloin but the 4 minute glaze/ check cycle to finish caught it at the perfect point of "doneness". I've never used the pre-browning cornstarch dredge before - it also certainly seemed to work :)

  • joanhuguet on January 17, 2016

    Wonderful technique - tenderloin was a perfect medium and juicy.

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