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The Best Glazed Maple Mustard Protein Recipe

This stunning glazed maple mustard protein recipe creates the perfect balance of sweet and savory flavors that will elevate your dinner game. The combination of rich maple syrup, tangy mustard, and aromatic spices creates a caramelized crust while keeping the protein incredibly tender and juicy inside.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1.5 lbs protein loin or tenderloin (beef or lamb)
  • 1/3 cup pure maple syrup
  • 3 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • Fresh thyme or rosemary (optional)

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Pat the protein dry with paper towels and season generously with salt and pepper.
  2. In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, minced garlic, smoked paprika, and onion powder until well combined.
  3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the protein on all sides until golden brown, about 2-3 minutes per side.
  4. Brush half of the maple mustard glaze over the protein. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 145°F for medium or 160°F for well-done.
  5. Remove from oven and brush with remaining glaze. Let rest for 5-10 minutes before slicing against the grain.
  6. Garnish with fresh herbs if desired and serve immediately.

Notes

For best results, bring the protein to room temperature for 30 minutes before cooking to ensure even cooking. Don't skip the searing step - it creates a delicious crust and locks in juices. Use an instant-read thermometer to achieve your preferred doneness perfectly every time. Let the protein rest after cooking - this allows the juices to redistribute throughout the meat.