Mustard Crusted Pork Tenderloin

Looking for a way to add bold flavor and a golden, crispy crust to pork tenderloin? This mustard-crusted pork tenderloin recipe delivers a juicy, well-seasoned roast with just the right balance of tangy, savory, and herby goodness. The combination of Dijon mustard, garlic, and a blend of fresh herbs creates a crust that locks in moisture while forming a flavorful outer layer.

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Unlike traditional pork tenderloin recipes that rely on marinades, this method keeps things simple with a quick seasoning and an oven-roasting technique that ensures a tender, juicy interior. A brief sear on the stovetop starts the caramelization process, while roasting at a high temperature crisps the mustard coating into a flavorful crust.

This dish is perfect for busy weeknights or special occasions because it’s easy to prepare but delivers restaurant-quality results. Pair it with roasted potatoes, sautéed greens, or a side of creamy mashed potatoes for a meal that’s both elegant and effortless.

Why You Want to Try This Recipe

This mustard-crusted pork tenderloin is simple to prepare but full of rich, bold flavors. The crust provides a delicious contrast to the tender meat inside, making every bite juicy and satisfying.

• Perfectly balanced flavors – The tanginess of Dijon mustard, the earthiness of herbs, and the slight crunch of the crust make this pork tenderloin stand out.
• Seared and roasted for the best texture – A quick pan-sear followed by oven roasting gives the pork a crisp, golden-brown crust while keeping the inside tender.
• Minimal ingredients, maximum flavor – This recipe relies on pantry staples like mustard, garlic, and herbs to create a restaurant-worthy dish with little effort.
• Pairs well with multiple sides – Whether you serve it with roasted vegetables, potatoes, or a fresh salad, this dish works with a variety of flavors.

This pork tenderloin is a great choice when you need a foolproof, flavorful main dish.

What You’ll Need for This Mustard-Crusted Pork Tenderloin

Using the right ingredients ensures maximum flavor and tenderness. Each one contributes to the depth and balance of the dish.

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• Pork Tenderloin – A lean cut of pork that stays tender when cooked properly.
• Dijon Mustard – Provides a bold, tangy flavor while helping the crust adhere to the meat.
• Garlic – Enhances the overall savory depth of the seasoning blend.
• Fresh Herbs – Thyme, rosemary, and parsley add earthiness and aromatic flavor.
• Olive Oil – Helps create a golden-brown crust when searing.
• Breadcrumbs or Panko – Optional, but adds a light crunch to the mustard crust.

A simple combination of seasonings and the right cooking method creates a flavorful, juicy pork tenderloin every time.

How to Cook Mustard Crusted Pork Tenderloin

This recipe uses a quick sear followed by roasting, ensuring a tender interior with a flavorful, golden crust.

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1. Preheat the Oven – Set the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Season the Pork – Rub the pork with Dijon mustard, minced garlic, salt, pepper, and fresh herbs. Press the seasoning firmly onto the surface.
3. Sear for a Golden Crust – Heat olive oil in a skillet over medium-high heat and sear the pork on all sides until golden brown, about 2-3 minutes per side.
4. Roast Until Cooked Through – Transfer the pork to the baking sheet and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
5. Rest Before Slicing – Let the pork rest for 5-10 minutes before slicing to lock in the juices.

This technique ensures a tender, flavorful pork tenderloin with a crispy, well-seasoned crust.

How to Get the Best Crust and Juicy Interior

Achieving the ideal texture and flavor requires a few key techniques.

• Use a Meat Thermometer – Pork should be cooked to 145°F (63°C), ensuring juiciness without overcooking.
• Sear Before Roasting – This step locks in flavor and creates a crispy, golden crust.
• Let It Rest – Resting the pork after cooking allows the juices to redistribute, keeping the meat moist.
• Press the Mustard and Herbs Firmly – This helps the crust stick to the pork, creating a flavorful outer layer.

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These simple steps make a big difference in the final texture and taste.

Best Side Dishes for Mustard-Crusted Pork Tenderloin

This pork tenderloin pairs well with a variety of sides, from fresh greens to hearty starches.

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Side Dish	Why It Works
Garlic Mashed Potatoes	Creamy and rich, balancing the mustard crust.
Roasted Brussels Sprouts	Adds a slightly charred, nutty flavor.
Steamed Asparagus	A light, crisp contrast to the tender pork.
Herb Butter Rice	Absorbs the extra mustard sauce and seasonings.
Honey Glazed Carrots	A touch of sweetness pairs beautifully with the tangy mustard.
Apple Cider Slaw	Refreshing and crisp, balancing the rich flavors.
Warm Farro Salad	Adds texture and a mild nuttiness.

These sides help create a complete, well-balanced meal.

Storage and Reheating Tips

To keep the pork juicy and flavorful even after storing, follow these simple tips:

• Refrigeration – Store leftovers in an airtight container for up to 3 days.
• Reheat in the Oven – Warm in a 350°F (175°C) oven for 10 minutes to retain the crispy crust.
• Use the Stovetop for Quick Heating – Sear in a skillet over medium heat for a few minutes per side until warmed through.
• Microwave Carefully – Heat in short intervals with a damp paper towel to maintain moisture.

These methods preserve the texture and flavor of the pork, making leftovers just as enjoyable.

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Frequently Asked Questions

Can I use another type of mustard?

Yes! Whole grain mustard or spicy brown mustard can be used for a different texture and flavor profile.

What if I don’t have fresh herbs?

Dried herbs work too, but use half the amount, as dried herbs are more concentrated in flavor.

Can I cook this on the grill?

Absolutely! Sear the pork over direct heat for 3-4 minutes per side, then move to indirect heat and cook until it reaches 145°F (63°C).

Do I need to let the pork rest after cooking?

Yes! Resting for 5-10 minutes helps the juices redistribute, keeping the meat moist.

What’s the best way to slice pork tenderloin?

Slice against the grain into ½-inch thick pieces for the most tender texture.