This pork tenderloin is finished with a sweetened spicy mustard sauce with a little bit of crumbled rosemary. The pork is roasted with a simple mustard rub and then it is served with the rosemary and mustard sauce.
Due to the low-fat content in pork tenderloin, it can become dry if overcooked. The safe minimum temperature for pork is 145° F (63° C). I recommend checking the pork after about 20 minutes with a thermometer inserted into the thickest part of a tenderloin.
Slice the pork tenderloins, drizzle with sauce, and serve with potatoes and your family's favorite vegetables.
- 2 tablespoons vegetable oil
- 2 pork tenderloins (about 2 pounds)
- For the Rub:
- 2 tablespoons mustard (spicy or Dijon)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Sauce:
- 1/4 cup mustard (spicy or Dijon)
- 1 tablespoon vegetable oil
- 3 tablespoons apple cider vinegar
- 1/4 cup brown sugar (packed, light or dark)
- 1 teaspoon dried rosemary (crumbled)
Heat the oven to 350° F (180° C/Gas 4).
In a large ovenproof skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Trim excess fat from pork.
In a bowl combine the 2 tablespoons of mustard with the salt and pepper. Rub the mixture over the pork tenderloins. Add the pork to the hot skillet and brown on all sides. This will take 4 to 6 minutes. Transfer to the oven and roast, uncovered, for about 30 minutes, or until the tenderloins reach or exceed the minimum safe temperature for pork, 145° F (63° C).
Remove pork to a serving plate and tent loosely with a sheet of foil.
Add the sauce ingredients to the skillet and bring to a boil over medium heat, stirring and scraping up browned bits. Simmer for 1 minute.
To serve, drizzle the sauce over the sliced pork tenderloins.
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|Nutritional Guidelines (per serving)|
|Total Fat||16 g|
|Saturated Fat||3 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||1 g|