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!

How To Make Mustard-Rubbed Pork Tenderloin

An Aromatic and spiced marinate to give flavor to your usual pork tenderloin

  • 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)
  1. In a bowl, mix the mustard, pepper, salt, garlic powder, and paprika.

  2. Spread evenly over all sides of the dried tenderloin.
  3. Allow to sit for 30 minutes.
  4. Preheat the oven to 425°. In a large oven-safe cast iron skillet, heat 1 Tbs. of olive oil until just smoking.

  5. Sear the tenderloin over medium heat for 2 minutes per side until a crust forms.

  6. Be careful, it will splatter a bit.

  7. 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.

How To Make Mustard-Rubbed Pork Tenderloin

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An Aromatic and spiced marinate to give flavor to your usual pork tenderloin

Preparation: 30 mins
Cooking: 1 hr 30 mins
Total: 2 hrs
Serves:

Ingredients

  • 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

Instructions

  1. In a bowl, mix the mustard, pepper, salt, garlic powder, and paprika.

  2. Spread evenly over all sides of the dried tenderloin.
  3. Allow to sit for 30 minutes.
  4. Preheat the oven to 425°. In a large oven-safe cast iron skillet, heat 1 Tbs. of olive oil until just smoking.

  5. Sear the tenderloin over medium heat for 2 minutes per side until a crust forms.

  6. Be careful, it will splatter a bit.

  7. 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.

Nutrition

  • Calcium: 41mg
  • Calories: 563kcal
  • Carbohydrates: 3g
  • Cholesterol: 295mg
  • Fat: 17g
  • Fiber: 1g
  • Iron: 5mg
  • Potassium: 1867mg
  • Protein: 95g
  • Saturated Fat: 5g
  • Sodium: 1513mg
  • Sugar: 1g
  • Vitamin A: 818IU
  • Vitamin C: 1mg
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