Garlic Mustard Pork Tenderloin Recipe

This is good. And easy. There isn’t much to say. If you like pork and pork tenderloin, you’ll like it. Unless you absolutely detest mustard, then don’t, make it. If you just sort of dislike mustard it is still worth a shot, it isn’t particularly mustardy, more of a hint of flavor. It taste a little more of garlic. Oh, so if you hate garlic, don’t make this pork tenderloin either. I am really selling this one. GO PORK!

Garlic Mustard Pork Tenderloin

Serves 3-4
1 pound pork tenderloin, trimmed
1 tablespoon mustard (I used spicy brown, but Dijon would work well too)
1/2 tablespoon locally sourced honey*
2 cloves garlic, peeled and minced
1/2 teaspoon dried herbs (use what you like thyme, sage, Italian seasoning)
salt and pepper to taste

  1. Preheat oven to 350 degrees
  2. In a small bowl, mix garlic, honey, mustard, salt, pepper and herbs.
  3. Place pork tenderloin on foil lined baking sheet. Spread half of garlic-mustard mixture on the pork, flip and spread the remaining mixture on the pork
  4. Place in the oven. Cook for about 40-45 minutes, flipping half way through. A meat thermometer placed in the middle of the loin should read 155 degrees. (Some people say to cook it to 165 or as low as 140. I shoot for 155. Cook it to where you feel comfortable.)
  5. Remove from oven, cover with foil and let rest for 5 minutes before slicing.
  6. Enjoy.

I served this with a simple salad of basil, goat cheese,tomato & smoked salt and some fresh sourdough bread. I would double the recipe for a 2-3 pound tenderloin, then adjust the cooking times accordingly. This would also work with a loin instead of a tenderloin, but will be less tender.


*My honey was locally sourced from a squeezy plastic bear.


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2 Responses to “Garlic Mustard Pork Tenderloin Recipe”

  1. TMae says:

    It was DELICIOUS! I also rolled mine in breadcrumbs because I had some that I wanted to use up. I didn’t think the finished product was particularly mustard-y at all, just more flavorful.


  2. Yum! That looks good. Will have to try it.


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