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Sliced mustard-crusted pork tenderloin served on a platter with roasted potatoes and asparagus, garnished with fresh herbs and drizzled with pan juices.

Mustard Crusted Pork Tenderloin

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This mustard-crusted pork tenderloin is coated in a blend of Dijon mustard, garlic, and fresh herbs, then roasted to perfection. A quick sear locks in the juices, while the mustard forms a flavorful, golden crust. Serve it with roasted vegetables or creamy mashed potatoes for a balanced meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, European
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ lbs pork tenderloin trimmed of excess fat
  • 3 tablespoons Dijon mustard
  • 2 cloves garlic minced
  • 1 tablespoon olive oil for searing
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper freshly ground
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • ¼ cup panko breadcrumbs optional, for extra crunch

Equipment

  • Mixing Bowl For preparing the mustard crust
  • Skillet For searing the pork
  • Baking Sheet For roasting
  • Meat Thermometer To ensure proper doneness

Method
 

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a small bowl, mix Dijon mustard, minced garlic, salt, pepper, rosemary, and thyme. If using, stir in panko breadcrumbs for extra texture.
  3. Rub the mustard mixture evenly over the pork tenderloin, pressing gently to ensure it adheres.
  4. Heat olive oil in a skillet over medium-high heat. Sear the pork on all sides for about 2-3 minutes per side until golden brown.
  5. Transfer the seared pork to the prepared baking sheet and roast in the oven for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
  6. Remove from the oven and let the pork rest for 5-10 minutes before slicing and serving.

Notes

  • For a spicier crust, add a pinch of red pepper flakes to the mustard mixture.
  • Leftovers can be used in sandwiches or salads for an easy next-day meal.
  • Pairs well with roasted potatoes, sautéed greens, or a light salad.

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