Pork Tenderloin With Dijon Mustard and Rosemary

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 08/3/19
Sliced pork tenderloin with rosemary
Diana Rattray
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
366 Calories
16g Fat
10g Carbs
43g Protein
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Nutrition Facts
Servings: 4 to 6
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 the 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.