|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 1g||4%|
|*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.|
Mustard-marinated pork tenderloin is a super-easy, make-ahead recipe that combines tender pork with mustard, garlic, and oregano. It's simple to make and perfect for entertaining.
You have to like mustard to make this recipe because it uses two kinds of the spicy condiment, but cooking mustard will reduce the heat. If you love mustard, combine some Dijon mustard with some sour cream, and use that as a sauce when you serve the pork.
Make sure that you use pork tenderloin in this recipe, not a pork loin roast. These are two very different cuts. Pork tenderloin is like beef tenderloin. The muscle is in a place on the pig that doesn't get much use, so the cut is very tender. A pork loin is a much larger cut, and it needs long, slow cooking in a moist environment to get tender.
Also, make sure that you buy an unflavored pork tenderloin. There are many varieties of flavored tenderloin on the market. Read the label every time you buy something packaged.
If you are feeding more than four people, we recommend doubling this recipe. The pork is luscious and so flavorful people will probably eat more than the 1/4 pound typical for a main dish serving. Serve it with a green salad, perhaps tossed with some sliced mushrooms and avocados, and some roasted asparagus for a special meal. For dessert, brownies would be the perfect finishing touch.
- 1 1/2 pound pork tenderloin
- 1/4 cup olive oil
- 1/4 cup Dijon mustard
- 1 tablespoon grainy mustard
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 2 cloves garlic (minced)
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon fresh rosemary (chopped)
Trim the pork tenderloin if necessary, removing the silverskin (a shiny white coating on the meat) and any excess fat. There shouldn't be too much.
In a shallow large bowl or a baking dish, combine the olive oil, Dijon mustard, grainy mustard, honey, lemon juice, garlic, salt, pepper, and rosemary, and mix well. Add the pork tenderloin, and turn to coat.
Cover the dish tightly with foil or plastic wrap, and marinate the pork in the refrigerator for at least 8 hours, up to 24 hours.
When you're ready to cook, preheat the oven to 375 F. Place the meat in a roasting pan; discard any remaining marinade.
Roast the meat for 30 to 40 minutes, or until a meat thermometer registers 155 F. Remove the pan from the oven, cover it tightly with foil, and let stand 10 minutes before slicing to serve so the juices redistribute.