Recipe Pork Tenderloin Dijon Mustard

Roast the pork for 40 to 55 minutes or until it registers at least 145 f on a meat thermometer which has been inserted into the center of the thickest part of tenderloin.

Recipe pork tenderloin dijon mustard. In a small bowl whisk together the soy sauce honey olive oil orange juice dijon mustard garlic rosemary and pepper. In a bowl combine the 2 tablespoons of mustard with the salt and pepper. Rub all over pork.

Sprinkle pepper thyme and rosemary on top of dijon coating. Bake at 350 for 45 minutes or until done as shown by meat thermometer. In a medium bowl mix together honey dijon mustard chili powder and salt.

The tenderloins can go from moist to dry quickly so to avoid this use a digital read thermometer to register the tenderloins at 155 degrees. Using a pastry brush cover the tenderloin with the herb mixture on top and all sides except the bottom. Serve quick cooking pork tenderloin in a zesty dijon mustard sauce over egg noodles for dinner tonight.

Remove from the oven cover loosely with foil and let rest for 5 to 10 minutes. In a large ovenproof skillet heat 2 tablespoons of vegetable oil over medium high heat. Place meat in a large resealable plastic bag.

Add the pork to the hot skillet and brown on all sides. This is so easy to make and the way many of the higher end restaurants serve pork tenderloins the mustard crust seals in the juices and tenderizes the meat. Your compnay will think they are dining in a fancy restaurant.

In a small plate prepare the herb mixture by mixing olive oil chopped garlic italian seasoning and salt. Cover the tenderloin with dijon mustard using a pastry brush. Pour marinade over tenderloins seal and refrigerate for at least 4 hours.