Pork Tenderloin With Dijon Mustard and Rosemary

Sliced Pork Tenderloin With Rosemary
Diana Rattray
Ratings (9)
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 4-6 Portions (4-6 Servings)
Nutritional Guidelines (per serving)
366 Calories
16g Fat
10g Carbs
43g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4-6 Portions (4-6 Servings)
Amount per serving
Calories 366
% Daily Value*
Total Fat 16g 20%
Saturated Fat 3g 17%
Cholesterol 126mg 42%
Sodium 268mg 12%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 3%
Protein 43g
Calcium 30mg 2%
*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 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). We 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.

Ingredients

  • 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)

Steps to Make It

  1. Heat the oven to 350 F (180 C/Gas 4).

  2. In a large ovenproof skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Trim excess fat from pork.

  3. 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).

  4. Remove pork to a serving plate and tent loosely with a sheet of foil.

  5. 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.

  6. To serve, drizzle the sauce over the sliced pork tenderloins.

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