Mustard and Garlic Crusted Pork Tenderloin

Mustard and garlic crusted pork tenderloin
Diana Rattray
Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
296 Calories
9g Fat
8g Carbs
44g Protein
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Nutrition Facts
Servings: 4 to 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.)

Move aside chicken breast. Pork tenderloin is here to stay. This simple pork tenderloin dish—roasted with an easy combination of mustard, pepper, garlic, and thyme—combines bold flavors with lean and mild pork meat. This pork recipe is worth remembering, as it can be part of a wonderful casual family meal but also an elegant dinner with guests. Serve with a side dish of potatoes or rice and a fresh salad for a complete meal. It's ready in one hour, and the oven does all the work while you concentrate on other tasks.

Many home cooks are afraid to cook pork, as they think it's difficult and takes many hours, but in reality, mildly flavored pork tenderloin is a workable weeknight alternative to reliable chicken breast while being a succulent and filling protein. Besides, it makes wonderful leftovers for sandwiches and wraps. Pork tenderloin is a healthy, low-fat alternative to heartier proteins like steak or fatty fish. A 4-ounce serving of pork tenderloin has barely 121 calories but brings to your plate 23 grams of protein with just 2.6 grams of fat—compare to the same serving size of wild Atlantic salmon with 161 calories and 22 grams of protein but 7 grams of fat.

The secret to perfect pork is to cook it correctly to an inner temperature of at least 145 F, taking care that it's still moist and juicy, as it dries out quickly because of the lack of fat in the cut itself. Cooked too long, it becomes dry and chewy, so keep an eye on it as much as possible and use an instant-read thermometer if you have one. Always get rid of the silverskin that is sometimes still attached to the loin, as this connective tissue must be removed before cooking the cut. This recipe yields four to six servings, depending on how many other dishes you're serving and if it's the only protein on the table. Also, keep in mind that the pork loin might lose almost a quarter of its weight after being cooked, so 2 pounds of raw pork loin will yield almost one-and-a-half pounds of cooked meat or six 4-ounce servings.

Ingredients

  • 2 pork tenderloins, about 3/4 to 1 pound each
  • 1 dash kosher salt
  • 3 tablespoons grainy mustard
  • 4 cloves garlic, finely minced
  • 2 teaspoons dried thyme, or sage, rosemary, tarragon, summer savory, or fennel
  • 1 dash black pepper

Steps to Make It

  1. Gather the ingredients.

  2. Heat oven to 375 F. Line a 9 x 13 x 2-inch baking pan with foil. Lightly grease the foil. Trim the pork tenderloins of excess fat and rinse; pat dry.

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

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

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

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

  7. Enjoy.

Article Sources
The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. Pork Tenderloin, Raw. United States Department of Agriculture. FoodData Central.