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
An Aromatic and spiced marinate to give flavor to your usual pork tenderloin
1 hr 30 mins
- 1 5 lb pork tenderloin patted dry
- 1 Tbs. pepper
- 1 Tbs. salt
- 2 tsp. garlic powder
- 2 tsp. paprika
- 4 tbsp. mustard yellow, dijon, champagne, and whole all work
- In a bowl, mix the mustard, pepper, salt, garlic powder, and paprika.
- Spread evenly over all sides of the dried tenderloin.
- Allow to sit for 30 minutes.
- Preheat the oven to 425°. In a large oven-safe cast iron skillet, heat 1 Tbs. of olive oil until just smoking.
- Sear the tenderloin over medium heat for 2 minutes per side until a crust forms.
- Be careful, it will splatter a bit.
- Once seared, cook the tenderloin in the oven for an hour and half, or until the internal temperature reaches 160°F. Allow to site for 15 minutes prior to slicing and serving.
Calories: 563kcal | Carbohydrates: 3g | Protein: 95g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 295mg | Sodium: 1513mg | Potassium: 1867mg | Fiber: 1g | Sugar: 1g | Vitamin A: 818IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 5mg