Pour this 1 sauce over pork tenderloin in a roasting pan for a cozy dinner that’s surprisingly addictive

Preheat oven to 400°F (200°C).
Pat 1.5–2 lb pork tenderloin dry; place in a roasting pan or rimmed baking sheet.

2. Make the Sauce

In a small bowl, whisk together soy sauce, maple syrup, Dijon, garlic, and oil.

3. Coat & Roast

Pour half the sauce over the pork, turning to coat. Reserve the rest.
Roast 20 minutes.
Spoon remaining sauce over pork.
Roast 10–15 more minutes, until internal temp reaches 145°F (63°C).

4. Rest & Serve

Tent with foil; rest 5–10 minutes (juices redistribute).
Slice and drizzle with pan juices.

Serving Suggestions

🥔 Classic pairing: Garlic mashed potatoes or roasted baby potatoes
🥦 Balanced plate: Sautéed green beans, roasted Brussels sprouts, or apple-fennel slaw
🍚 Comfort duo: Wild rice pilaf or buttered egg noodles
🍷 Wine pairing: Pinot Noir or dry Riesling

Make-Ahead & Storage Tips

Fridge: Keeps up to 4 days—slices reheat beautifully.
Freeze: Cooked pork freezes well up to 2 months. Thaw overnight; reheat gently.
Prep ahead: Mix sauce and trim pork; store separately up to 1 day.

Frequently Asked Questions

Q: Gluten-free?
A: Yes! Use tamari or coconut aminos instead of soy sauce.

Q: Can I use honey instead of maple syrup?
A: Yes—but honey burns faster. Watch closely during last 10 minutes.

Q: Pork too dry?
A: Don’t overcook! Remove at 145°F—it will rise to 150°F while resting.

Q: No Dijon?
A: Substitute with whole grain mustard or 1 tsp yellow mustard + ½ tsp honey.

❤️ The Heart of the Dish

This isn’t just dinner—it’s effortless elegance. The sauce does all the work, transforming lean pork into something deeply savory, subtly sweet, and utterly craveable.

So pour that glaze, pop it in the oven, and trust the process. Because the best meals aren’t complicated—they’re simple, satisfying, and made with love.