Pork Tenderloin with Dijon Mustard and Rosemary

Sliced Pork Tenderloin With Rosemary
Rosemary Pork Tenderloin. Diana Rattray
    40 mins
Ratings

This pork tenderloin is finished with a sweetened spicy mustard sauce with a little bit of crumbled rosemary. The pork is roasted with a simple mustard rub and then it is served with the rosemary and mustard sauce.

Due to the low-fat content in pork tenderloin, it can become dry if overcooked.  The safe minimum temperature for pork is 145° F (63° C). I recommend checking the pork after about 20 minutes with a thermometer inserted into the thickest part of a tenderloin. 

Slice the pork tenderloins, drizzle with sauce, and serve with potatoes and your family's favorite vegetables.

What You'll Need

  • 2 tablespoons vegetable oil
  • 2 pork tenderloins, about 2 pounds
  • Rub
  • 2 tablespoons spicy mustard or Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Sauce
  • 1/4 cup spicy mustard or Dijon mustard
  • 1 tablespoon vegetable oil
  • 3 tablespoons apple cider vinegar
  • 1/4 cup brown sugar, packed (lilght or dark)
  • 1 teaspoon crumbled dried rosemary

How to Make It

Heat the oven to 350° F (180° C/Gas 4).

In a large ovenproof skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Trim excess fat from pork.

In a bowl combine the 2 tablespoons of mustard with the salt and pepper. Rub the mixture over the pork tenderloins. Add the pork to the hot skillet and brown on all sides. This will take 4 to 6 minutes. Transfer to the oven and roast, uncovered, for about 30 minutes, or until the tenderloins reach or exceed the minimum safe temperature for pork, 145° F (63° C).

See Meat Temperature Chart and Safe Cooking Tips

Remove pork to a serving plate and tent loosely with a sheet of foil.

Add the sauce ingredients to the skillet and bring to a boil over medium heat, stirring and scraping up browned bits. Simmer for 1 minute.

To serve, drizzle the sauce over the sliced pork tenderloins.

Serves 4 to 6.

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