Festive, yet easy pork tenderloin
This roasted tenderloin is juicy and tender. And it looks so festive, when you serve it with that creamy Dijon mustard sauce. A true show shopper, yet it couldn't be easier to make. Perfect for a celebration, the holidays or just as a weekday meal. Why not? It's easy enough..
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Resting time 5 minutes mins
Total Time 55 minutes mins
Servings 4 people
Calories 705 kcal
Searing the tenderloin
- 2 pork tenderloins (approx. 1½-2 lbs each)
- salt and pepper (to taste)
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1 tsp thyme
- ½ tsp onion powder
- ½ tsp ground cumin
- 2 tbsp olive oil
Glaze
- 1 tbsp olive oil
- 1 tbsp whole grain Dijon mustard (if you don't like the mustard seeds, you can use regular Dijon mustard)
- 1 tbsp pure maple syrup (or sub honey)
- 1 tbsp worcestershire sauce
- 1 tbsp soy sauce (or sub coconut aminos or tamari)
Creamy Dijon mustard sauce
- 1½ tbsp butter
- 2 cloves garlic (minced)
- 1 tbsp lemon juice (or sub lime juice if you live where no lemons grow..)
- ½ cup heavy cream (or sub (plant based) milk if you prefer)
- 1½ tbsp whole grain Dijon mustard (if you don't like the mustard seeds, you can use regular Dijon mustard)
- 2 tsp dried thyme
- salt and pepper (to taste)
- 0-3 tbsp water (to thin the sauce, only if needed)
Searing the tenderloins
Preheat the oven to 375°F/190℃ and trim any fat or leftover membrane/silver skin off the tenderloins. Pat the tenderloins dry with a paper towel.
In a small bowl, stir to combine salt, pepper, oregano, rosemary, thyme, onion powder, and cumin. Sprinkle the spice blend over the tenderloins and use your hands to massage it into the tenderloins until evenly coated. Then set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the tenderloins until golden brown on all sides, about 3-4 minutes per side. Then place the seared tenderloins onto a baking sheet.
Make the glaze
In a bowl stir to combine 1 tbsp of olive oil, dijon mustard, maple syrup, worcestershire sauce, and soy sauce.
Brush the glaze over the tenderloins, coating all surfaces.
Roast the tenderloins for 15 minutes, then flip them over. Continue roasting for another 15 minutes on the other side, until they reach an internal temperature of 145℉–150°F/ 62-65℃ when checked using a digital thermometer for doneness. Then take the pork out of the oven and transfer to a cutting board to rest while you whip up the pan sauce.
Make the creamy Dijon mustard sauce
In the same skillet used for searing, heat up the butter over medium heat. Once melted, add garlic and sauté until fragrant, about 1 minute. Add lemon juice, heavy cream, and dijon mustard. Use a wooden utensil to scrape up any bits along the bottom of the skillet. Let the sauce come up to a gentle simmer, then add the thyme and season with salt and pepper. Continue cooking for another 1-2 minutes or so until well incorporated. If the sauce is too thick, thin it out with 1 tablespoon of water at a time until desired consistency is reached. Then remove it from the heat source.
Serve the roasted pork tenderloin
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.