Mustard, Rum & Maple Marinated Pork Tenderloin

In this recipe the tang of mustard is balanced with the sweetness of maple syrup.

Prep time: 30 minutes (plus marinating time) Serves: 4


  • 4 – 6 oz / 180 g portions pork tenderloin
  • 3 tbsp / 45 ml maple syrup
  • 2 tbsp / 25 ml dark rum
  • 2 tbsp / 25 ml olive oil
  • 2 tbsp / 25 ml whole grain mustard
  • To taste salt and black pepper


  1. Combine maple syrup, rum and mustard. Spread mixture over meat and marinate, refrigerated, 3 hours or overnight.
  2. Preheat oven to 350°F (180°C).
  3. Season meat with salt and pepper. Heat olive oil in a fry pan over medium heat. Sear meat on all sides.
  4. Place pan in oven, or if you do not have an oven-safe fry pan, transfer pork to a roasting pan.
  5. Roast uncovered until internal temperature reaches 160°F (72°C), 15-20 minutes.

Per serving (75.81 g): 180.83 Calories, 10.36 g protein, 11.19 g carbohydrate, 0.49 g fibre, 9.20 g sugar, 8.66 g fat, 1.38 g saturated fat, 0.02 g trans fat, 29.25 mg cholesterol, 25.55 mg sodium

This and other great recipes can be found in Mustard Makeovers & More! 100 Marvellous Recipes for Busy Families available here from

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Mustard, Rum & Maple Marinated Pork Tenderloin
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