This easy Mustard and Herb Pork Tenderloin hits it out of the ball park with flavor. The savory spices and the tang of mustard is the key.
About Herb and Mustard Pork Tenderloin
Without question, this recipe for Mustard and Herb Pork Tenderloin is absolutely my favorite pork tenderloin recipe.
It begins with a fabulous combination of spices that I learned from a chef at Chez Panisse while I taking a class from the Culinary Institute of America in Napa.
Each of these spices alone are rich and aromatic, but it’s the combination of the spices that really compliments pork. I’ve used these spices on pork loin, pork chops as well as pork tenderloin and the recipe always comes out perfectly.
And what’s even better, according to Mayo Clinic pork tenderloin is actually one of the healthiest sources of protein in your diet. Both delicious and healthy. What can be better?
So let’s make it.
Ingredients for Mustard and Herb Pork Tenderloin
- Pork Tenderloin: The Star of the Show
- Olive oil: For Health and flavor
- Salt: Just a touch
- Pepper: For spiciness
- Fennel: For a rich slightly licorice taste
- Rosemary: For a touch of rich minty taste
- Sage: An earthy taste that balances beautiful with rosemary and fennel
- Dijon Mustard: For extra spiciness
How to Make Mustard and Herb Pork Tenderloin
The secret of this great recipe begins with the spices. I use this spice blend of fennel, rosemary and sage a lot. It’s absolutely perfect with pork.
If you have a spice grinder all the better because the freshly ground spices will really make the flavor pop even more. Just mix the spices in a bowl and set it aside.
Lightly drizzle olive oil over the top of the tenderloin and using your hands, rub the oil over the tenderloin and add salt and pepper. Then evenly sprinkle the spice mixture over both sides.
The next layer of flavor is the Dijon mustard. It’s easiest to just brush the mustard with a pastry brush all over the tenderloin.
At this point, the flavors will intensify if you marinate it for 1-2 hours. Just add it to a zip lock bag, tightly seal it and refrigerate it.
Then when it’s ready to be baked, I’ve found that searing it before baking ensures not only a nice crust, but locks in the juices. So add some olive oil to an ovenproof frypan turned up to medium high. Add the tenderloin and sear it about 2 minutes on each side.
Then place the pan in a preheated 400 degree F oven and let bake uncovered 13 – 15 minutes. The temperature should register 145-150 degrees on a meat thermometer.
When finished, just remove from the oven, cover it and let it rest for about 10 minutes.
Then cut it into 1/2 inch slices and serve.
Mustard and Herb Pork Tenderloin
- 1 lb. Pork tenderloin
- 2 Tsp Olive oil
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 1/2 Tsp Fennel Ground
- 1/2 Tsp Rosemary Ground
- 1/2 Tsp Sage Ground
- 2 Tbsp Dijon mustard
- Preheat oven to 400 degrees F
- Lightly drizzle about 1 tsp of olive oil on all sides of the tenderloin. Then sprinkle with salt and pepper.
- Mix fennel, rosemary and sage together in a small bowl and sprinkle the mixture evenly over the tenderloin on all sides. Press the spices into the pork.
- With a pastry brush, coat the tenderloin with Dijon mustard and place in a gallon zip lock and securely zip it closed. Place the bag in the refrigerator and allow the pork to marinate 1-2 hours.
- Add remaining 2 tsp of olive oil to an oven proof frypan and turn the heat to medium high. When hot, add the tenderloin and brown about 1 1/2 min to 2 minutes on each side. About 6 minutes overall.
- Place pan in oven and bake uncovered 13-15 minutes. Temperature should register 145-150 degrees on a meat thermometer.
- Remove from oven, cover with foil and let the tenderloin rest for 10 minutes.
- Cut into 1/2" slices and serve with pan juices.
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