It has been years since I have had a pork tenderloin, but I saw them at the grocery store and thought it would be perfect for dinner! I love beef tenderloin, but it can get pricey quickly. Pork tenderloin is a great alternative if you’re not looking to spend a ton but still want a fancy feel. I was worried about the pork drying out while cooking it, which is where the mustard comes in – it acts like a barrier to lock in the moisture to keep the tenderloin juicy while it cooks. This tenderloin came out beautifully. Crispy, flavorful skin on the outside with a perfectly pink and juicy inside! I paired this with my scalloped potatoes and garlicky asparagus for a wonderful and easy week night dinner! This a great recipe anytime you want to treat yourself on a budget! You can find the recipe for the scalloped potatoes here and the recipe for the asparagus here.
- 1lb Pork Tenderloin
- 3 Tbsp Dijon Mustard
- 1 Tsp Salt
- 1/2 Tsp Pepper
- 1 Tbsp Italian Seasonings
- 1 Tbsp Minced Garlic
- 1 Tbsp Oil
- Serves: 3-4
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Total Time: 40 Minutes
- Preheat the oven to 350 degrees Fahrenheit. Pat the pork tenderloin dry with a paper towel.
- Spread the dijon mustard evenly on the tenderloin – this will help it stay juicy while cooking.
- Transfer the tenderloin to a baking sheet.
- In a small bowl mix together the salt, pepper, Italian seasoning, garlic, and oil. This will form a paste to rub over the pork.
- Using a spatula (or similar tool), spread the seasoning mixture evenly on all sides of the tenderloin.
- Place the tenderloin in the oven and bake for 30 minutes. Check the internal temperature – you want it to be at least 145 degrees Fahrenheit – 145 degrees will yield a pork that is still slightly pink in the middle, if you are wanting no pink return the tenderloin back to the oven and continue cooking until it reaches an internal temperature of 160 degrees fahrenheit.
- Remove the tenderloin from the oven and transfer to a cutting board. Allow to rest for at least 5 minutes.
- Once the pork has rested, slice and serve!
STEP 4 & 5
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