Pork Tenderloin, which comes from the top of the pig’s rib cage along the spine, is one of my favorite cuts of meat. When it is cooked right, it is very tender and delicious. This recipe with sweet mustard sauce topped with pickled red onions is an easy and quick way to prepare a tasty pork medallion dish.
A few tips for making this recipe
First, you should take your meat out of the refrigerator and allow it to come to room temperature for at least a half-hour and up to an hour before starting the recipe. If the meat is cold in the center, it won’t cook evenly! By the time the center is warm enough, the rest of the pork will be dry.
Use your kitchen timer and set it for 15 minutes as soon as you place the meat in the oven.
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To be sure the meat is cooked perfectly, use an instant-read thermometer! At 15 minutes, I checked the temperature. It read 140°. I set the timer for 5 more minutes. Then, the internal meat temperature was 145°. The inside will be just slightly pink and that’s perfect.
The Current Recommendation for Pork Internal Temperature is 145° except for ground pork, which is still 160°
► NEW RECOMMENDATIONS
Use freshly ground black pepper. The freshly ground is so much more pungent!
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Pork Tenderloin with Sweet Mustard Sauce
Ingredients:
- 1/4 cup apple cider vinegar
- 1/3 cup finely chopped red onion
- 1/2 medium red onion sliced thinly
- 1 Tablespoon olive oil
- 1–1/2 pound to 2-pound pork tenderloin
- 1 teaspoon salt
- 1/2 tsp black pepper
- 1/3 cup sour cream
- 1/4 cup French Country Dijon Mustard
- 2 -1/2 Tablespoon peach jam
Directions:
First, pickle the red onions. Place the onion slices in a small bowl and pour the apple cider vinegar over them. Marinate for at least ten minutes. Pickling the onions with apple cider takes away the bite and gives a tangy fruity taste. Don’t skip this garnish!
Over medium-high, heat the olive oil in a large oven-proof skillet.
Using salt and pepper, season the pork on all sides.
Place in the hot skillet and sear on all sides.
Remove the skillet with the seared meat from the heat and place it in a preheated 425° oven. Bake for 15 to 20 minutes until the internal temperature registers 145°.
While the pork bakes, mix the sour cream, the mustard, the chopped onion, and the peach jam together in a bowl.
Cover the meat lightly with Reynold’s Wrap. Allow the meat to rest for at least 3 minutes.
Slice into medallions, top with the mustard sauce and a few pickled onions.
This recipe is soooo good! And, it’s a 30-minute meal!
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Pork Tenderloin With Sweet Mustard Sauce
Ingredients
- 1/4 cup cider vinegar
- 1/3 cup finely chopped red onion
- 1/2 medium red onion sliced thinly
- 1 Tblsp olive oil
- 1 – 1/2 pound pork tenderloin
- 1 teaspoon salt
- 1/2 tsp black pepper
- 1/3 cup sour cream
- 1/4 cup French Country Dijon Mustard
- 2 -1/2 Tablespoon peach jam
Instructions
Place the onion slices in a small bowl and pour the vinegar over them. Marinate at least for ten minutes.
Over medium-high, heat the olive oil in a large oven-proof skillet.
Using salt and pepper, season the pork on all sides.
Place in the skillet and sear on all sides.
Remove from the heat and place in a preheated 425° oven. Bake for 15 to 20 minutes until the internal temperature registers 145°.
While the pork continues cooking, mix the sour cream, the mustard, the chopped onion, and the peach jam.
Allow the meat to rest, lightly covered with Reynold’s Wrap, for at least 3 minutes. Slice into medallions, top with the mustard sauce and a few pickled onions.
