This mustard-rubbed pork tenderloin recipe is perfect to serve alongside your holiday side dishes and appetizer. It’s loaded with flavor, and makes a great way to ring in the celebrations!
How To Make Mustard-Rubbed Pork Tenderloin
This mustard-rubbed pork tenderloin recipe will wow your guests every time. Succulent pork brushed with Dijon mustard and dried herbs for zing and aroma.
Prep:
10 mins
Marinate and Sit:
1 hr 15 mins
Cook:
50 mins
Total:
2 hrs 15 mins
Ingredients
- 1 lb pork tenderloin, patted dry
- ¼ cup Dijon mustard
- 4 tbsp honey
- 2 tsp salt
- 1 tsp dried rosemary
- 1 tsp dried thyme
- ½ tsp ground black pepper
- 3 tbsp vegetable oil
To serve:
- 4 oz potatoes, of your choice
- 2 oz vegetables, of your choice
Instructions
- In a large mixing bowl, mix the mustard, honey, salt, rosemary, thyme, and pepper.
- Add the pork tenderloin and toss to combine.
- Set aside in a chilled area, covered, and allow to marinate for at least an hour.
- Preheat the oven to 400 degrees F while waiting.
- Heat up your oil in an oven-safe skillet over high heat. Add the pork and sear evenly on all sides, no more than 5 minutes per side.
- Once seared, roast the tenderloin in the oven for roughly 45 minutes until the internal temperature reaches 160 degrees F.
- Once roasted, allow to sit for 15 minutes prior to slicing and serving.
- Serve with potatoes and vegetables of your choice.
Nutrition
- Sugar: 35g
- :
- Calcium: 62mg
- Calories: 485kcal
- Carbohydrates: 51g
- Cholesterol: 147mg
- Fat: 10g
- Fiber: 4g
- Iron: 4mg
- Monounsaturated Fat: 4g
- Polyunsaturated Fat: 2g
- Potassium: 1267mg
- Protein: 51g
- Saturated Fat: 3g
- Sodium: 2815mg
- Trans Fat: 1g
- Vitamin A: 1491IU
- Vitamin C: 15mg
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