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
(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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