Grilled Maple-Mustard Pork Tenderloin with Charred Broccoli & Roasted Red Potatoes
A weeknight grill favorite: juicy pork tenderloin with a quick maple-mustard glaze, plus charred broccoli and roasted red potatoes. Sweet, smoky, and deeply satisfying.
Back to full listIngredients
- Kroger® Fresh Natural Pork Tenderloin (1 lb) 1 lb $3.99 sale (reg $4.99)
- Broccoli Crown (1 lb) 12 oz, cut into florets $2.49
- Private Selection® Petite Red Gourmet Potatoes (1.5 lb) 12 oz, halved $3.50 sale
- Garlic 2 cloves, grated or minced $0.69
- Olive oil 2 tbsp
- Dijon or whole-grain mustard 1 1/2 tbsp
- Maple syrup 1 1/2 tbsp
- Apple cider vinegar (or lemon juice) 1 tsp
- Salt & black pepper To taste
- Smoked paprika (optional) 1/2 tsp
Instructions
- Oven prep (potatoes): Heat oven to 425°F. Halve 12 oz petite red potatoes. Toss with 1 tbsp olive oil, 1/2 tsp salt, and pepper. Spread cut-side down on a sheet pan; roast 20 minutes.
- Prep (pork): Pat dry 1 lb pork tenderloin. Season all over with 1 tsp salt, pepper, and optional 1/2 tsp smoked paprika.
- Mix glaze: In a small bowl, stir 1 1/2 tbsp mustard + 1 1/2 tbsp maple syrup + 1 tsp vinegar + 1 grated/minced garlic clove. Set aside.
- Grill (pork): Heat grill to medium-high. Oil grates. Grill pork tenderloin 12–16 minutes total, turning every 3–4 minutes, until the thickest part hits 145°F. During the last 2–3 minutes, brush on half the glaze, turning to lacquer both sides.
- Rest: Move pork to a plate and brush with remaining glaze. Rest 5–8 minutes, then slice into medallions.
- Oven + grill (broccoli): While pork rests, toss 12 oz broccoli florets with 1 tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt, and pepper. Either grill in a grill basket 6–8 minutes until charred-tender, or spread on the sheet pan next to potatoes for the last 10–12 minutes of roasting.
- Finish: When potatoes are browned and tender (total ~25–30 minutes), plate with sliced pork and charred broccoli.
Health notes: ~650–800 calories per serving. Solid protein, lots of veg. Keep glaze modest and use olive oil (not butter) for a lighter plate.
Drink pairing: Pork + maple + char loves a juicy red with moderate tannin or a fuller white. Washington picks: Columbia Valley Syrah (plush, peppery) or a WA Chardonnay with minimal oak. If you want super-local and widely available, look for Chateau Ste. Michelle whites; for reds, many WA Syrahs from Yakima Valley/Columbia Valley will sing here.