Last week, my youngest son asked me for the recipe for pork tenderloin with mustard that I used to make all of the time. I had to look through my notebooks for the recipe because we haven’t had it in some time. This was a family favorite and it should be added to the pork recipes on this website.
You’ll also find an easy recipe for a light mustard sauce, which is very tasty on the pork. We don’t always make the sauce. The pork is good with or without it.
Pork Tenderloin with Mustard Sauce
Ingredients:
- 2 Tablespoons olive oil
- 2 Tablespoons Country Dijon coarse-grained Mustard
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- 2 pounds pork tenderloin
- 1/4 cup dry white wine
- Mustard sauce – recipe below
Directions
Stir the olive oil, mustard, salt, and pepper together in a small bowl. Pat the pork with paper towels to remove the moisture.
Brush the mixture over the pork tenderloin. Then, place it in a large Ziplock plastic freezer bag.
Place in the refrigerator and chill for 8 hours.
Remove from the refrigerator and the plastic bag. Place the pork on a lightly greased broiler pan or a rack in a shallow roasting pan.
Bake at 450° for 15 minutes. Turn the temperature down to 400° and bake for an additional 15 minutes. Gently brush wine over the tenderloins every 10 minutes.
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Use an instant-read thermometer 
to be sure the pork is done. The internal temperature should register 140°F to 145°F in the thickest part of the meat. Remember that residual heat will continue to cook the meat when it is allowed to rest. If your thermometer already reads over 145° before allowing it to rest, it will probably be drier. Roasted pork tenderloin should be slightly pink inside to be perfect. Click here for pork temperature guidelines. ►Pork.org
Remove the meat from the oven to a cutting board. Tent with tin foil and allow the meat to rest for about 5 – 10 minutes before slicing.
Slice and serve with the mustard sauce recipe below.
Mustard Sauce
- 1-3/4 cups whipping cream
- 1/4 cup Country Dijon coarse-grained Mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Cook the whipping cream in a saucepan over medium heat until reduced to 1-1/4 cups. (This should take about 20 minutes.) Do not boil!
Then, stir in the mustard, salt, and pepper. Cook for an additional minute. Makes 1-1/4 cups of Mustard Sauce.
Pork Tenderloin with Mustard Sauce
Ingredients
- 2 Tablespoons olive oil
- 2 Tablespoons Country Dijon coarse-grained Mustard
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- 2 pounds pork tenderloin
- 1/4 cup dry white wine
- Mustard sauce - recipe below
Instructions
Stir the olive oil, mustard, salt, and pepper together in a small bowl.
Rub the mixture over the pork tenderloin. Then, place it in a large ziplock plastic freezer bag.
Place in the refrigerator and chill for 8 hours.
Remove from the refrigerator and the plastic bag. Place the pork on a lightly greased broiler pan or a rack in a shallow roasting pan.
Bake at 450° for 15 minutes. Turn the temperature down to 400° and bake for an additional 15 minutes. Brush the white wine over the tenderloins every 10 minutes.
Use an instant-read thermometer to be sure the pork is done. The internal temperature should register 140°F to 145°F in the thickest part of the meat.
Remember that residual heat will continue to cook the meat when it is allowed to rest. If your thermometer already reads over 145° before allowing it to rest, it will probably be drier. Roasted pork tenderloin should be slightly pink inside to be perfect. Click here for pork temperature guidelines. ►Pork.org
Remove the meat from the oven to a cutting board. Tent with tin foil and allow the meat to rest for about 5 – 10 minutes before slicing.
Slice and serve with the mustard sauce recipe below.
Mustard Sauce
- 1-3/4 cups whipping cream
- 1/4 cup Country Dijon coarse-grained Mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Cook the whipping cream in a saucepan over medium heat until reduced to 1-1/4 cups. (This should take about 20 minutes.) Do not boil!
Then, stir in the mustard, salt, and pepper. Cook for an additional minute. Makes 1-1/4 cups of Mustard Sauce.
prep 5 min. Cook 21 minutes
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