Entree: United States – Classic Mustard-Herb Roasted Pork Tenderloin

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Additional 10 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) pork tenderloin
- 2 tbsp (30 ml) Dijon mustard
- 2 tbsp (30 ml) whole-grain mustard
- 3 tbsp (45 ml) olive oil
- 2 cloves (0.21 oz (6 g)) garlic, minced
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme, chopped
- 1 tbsp (15 ml) honey (optional)
- 1/2 cup (120 ml) chicken broth
- 1 tbsp (15 g) unsalted butter
- 2 tbsp (8 g) chopped fresh parsley for garnish

Show original ingredient measurements

- 2 lb (900 g) pork tenderloin
- 2 tbsp (30 ml) Dijon mustard
- 2 tbsp (30 ml) whole-grain mustard
- 3 tbsp (45 ml) olive oil
- 2 cloves (6 g) garlic, minced
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme, chopped
- 1 tbsp (15 ml) honey (optional)
- 1/2 cup (120 ml) chicken broth
- 1 tbsp (15 g) unsalted butter
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Preheat oven to 425°F (220°C). Pat pork dry and season all over with salt and pepper.
2. In a small bowl, combine Dijon mustard, whole-grain mustard, minced garlic, thyme, honey (if using), and 1 tbsp (15 ml) olive oil.
3. Heat remaining 2 tbsp (30 ml) olive oil in an ovenproof skillet over medium-high heat until shimmering. Sear pork 2–3 minutes per side until browned.
4. Brush the mustard-herb mixture evenly over pork. Transfer skillet to the oven and roast 15–20 minutes until an instant-read thermometer reads 145°F (63°C).
5. Remove pork to a cutting board and tent loosely with foil; rest 5–10 minutes.
6. Meanwhile, place the skillet over medium heat, add chicken broth and scrape up browned bits; reduce slightly, then whisk in butter to finish the pan sauce.
7. Slice pork into medallions, spoon sauce over, garnish with parsley, and serve.