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Mustard-Rubbed Pork Tenderloin Recipe

Mustard-Rubbed Pork Tenderloin Recipe

Photos of Mustard-Rubbed Pork Tenderloin Recipe

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!

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


  • 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


  1. In a large mixing bowl, mix the mustard, honey, salt, rosemary, thyme, and pepper.
  2. Add the pork tenderloin and toss to combine.
  3. Set aside in a chilled area, covered, and allow to marinate for at least an hour.
  4. Preheat the oven to 400 degrees F while waiting.
  5. 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.
  6. Once seared, roast the tenderloin in the oven for roughly 45 minutes until the internal temperature reaches 160 degrees F.
  7. Once roasted, allow to sit for 15 minutes prior to slicing and serving.
  8. Serve with potatoes and vegetables of your choice.


  • 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
Nutrition Disclaimer
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