Mustard and Garlic Crusted Pork Tenderloin

Mustard and garlic crusted pork tenderloin
Diana Rattray
  • Total: 60 mins
  • Prep: 15 mins
  • Cook: 45 mins
  • Yield: Serves 4-6
Nutritional Guidelines (per serving)
296 Calories
9g Fat
8g Carbs
44g Protein
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Nutrition Facts
Servings: Serves 4-6
Amount per serving
Calories 296
% Daily Value*
Total Fat 9g 11%
Saturated Fat 3g 15%
Cholesterol 126mg 42%
Sodium 209mg 9%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 3%
Protein 44g
Calcium 63mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This simple pork tenderloin recipe combines bold flavors with lean and mild meat. Pork tenderloin is roasted with a simple combination of mustard, garlic, and herbs.

Dried thyme provides flavor, along with garlic and freshly ground black pepper. Some other herb alternatives: sage, rosemary, tarragon, summer savory, and fennel. Or use an herb blend in the rub, such as fines herbes, poultry seasoning, or an all-purpose salt-free seasoning.

Lean pork tenderloin is a healthy, low-fat meat. It can become tough if cooked too long, so check the temperature after about 30 to 40 minutes if at all possible. According to the USDA, the minimum safe temperature for pork cuts is 145 F.

Ingredients

  • 2 pork tenderloins (about 3/4 to 1 pound each)
  • 3 tablespoons grainy mustard
  • 4 cloves garlic, finely minced
  • 2 teaspoons dried thyme
  • Dash black pepper
  • Dash kosher salt

Steps to Make It

  1. Heat oven to 375 F.

  2. Line a 9-inch by 13-inch by a 2-inch baking pan with foil. Lightly grease the foil.

  3. Trim the pork tenderloins of excess fat and rinse; pat dry.

  4. Place the pork tenderloins in the prepared pan and sprinkle lightly with salt.

  5. Combine remaining ingredients in a bowl and stir until well blended. Rub over all sides of the pork pieces.

  6. Roast the pork for 40 to 55 minutes, or until it registers at least 145 F on a meat thermometer which has been inserted into the center of the thickest part of tenderloin.

  7. Remove from the oven, cover loosely with foil, and let rest for 5 to 10 minutes.