This dish is great to serve as a main course. It's hearty, filled with flavor from the mustard and BBQ.
For the pork brine
- 1/2 Cup kosher salt
- 2 Tablespoons sugar
- 1 Teaspoon black peppercorn
- 2 bay leaves
- 4 Cups water
For the gingersnap BBQ
- 6 Gala apples, chopped
- 6 plums, rough chopped
- 1 Cup honey
- 1 Teaspoon coriander
- 1 Teaspoon paprika
- 1 Teaspoon cumin seed
- 1 Cup red wine vinegar
- 2 lemons juiced and zested
- 3 Tablespoons ketchup
- 1 Teaspoon ground coffee
- 1 Cup crushed gingersnap cookie
Calories Per Serving529
Folate equivalent (total)15µg4%
- 1 (1/2-ounce) slice white bread
- 1/4 cup chopped fresh parsley
- 3 tablespoons grated fresh Romano cheese
- 2 teaspoons chopped fresh thyme
- 1 (1-pound) pork tenderloin, trimmed
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons Dijon mustard
- 1/2 teaspoon fennel seeds, crushed
- 1 garlic clove, minced
- Cooking spray
- Preheat oven to 450°. Place slice of bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/4 cup. Combine the breadcrumbs, 1/4 cup chopped parsley, cheese, and 2 teaspoons thyme in a shallow dish. Sprinkle pork with salt and pepper. Combine Dijon mustard, fennel seeds, and garlic in a small bowl. Rub pork with mustard mixture, and dredge in breadcrumb mixture. Place the pork on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until a thermometer registers 160° (slightly pink). Let stand for 10 minutes. Cut crosswise into 1/4-inch-thick slices.
- cooking spray
- 2 (12 ounce) pork tenderloins
- ½ cup bread crumbs
- ½ cup chopped fresh parsley
- ⅓ cup grated Parmesan cheese
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup Dijon mustard
- 2 cloves garlic, minced
Preheat the oven to 375 degrees F (190 degrees C).
Spray a baking dish with cooking spray. Arrange pork tenderloins in the baking dish.
Mix together bread crumbs, parsley, Parmesan cheese, thyme, salt, and black pepper in a bowl set aside.
Stir mustard and garlic together in a bowl. Spread mustard mixture over the pork.
Sprinkle the bread crumb mixture over the mustard coating.
Bake pork in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Mustard-Marinated Pork Tenderloin
Mustard-marinated pork tenderloin is a super-easy, make-ahead recipe that combines tender pork with mustard, garlic, and oregano. It's simple to make and perfect for entertaining.
You have to like mustard to make this recipe because it uses two kinds of the spicy condiment, but cooking mustard will reduce the heat. If you love mustard, combine some Dijon mustard with some sour cream, and use that as a sauce when you serve the pork.
Make sure that you use pork tenderloin in this recipe, not a pork loin roast. These are two very different cuts. Pork tenderloin is like beef tenderloin. The muscle is in a place on the pig that doesn't get much use, so the cut is very tender. A pork loin is a much larger cut, and it needs long, slow cooking in a moist environment to get tender.
Also, make sure that you buy an unflavored pork tenderloin. There are many varieties of flavored tenderloin on the market. Read the label every time you buy something packaged.
If you are feeding more than four people, we recommend doubling this recipe. The pork is luscious and so flavorful people will probably eat more than the 1/4 pound typical for a main dish serving. Serve it with a green salad, perhaps tossed with some sliced mushrooms and avocados, and some roasted asparagus for a special meal. For dessert, brownies would be the perfect finishing touch.
Finding that sweet spot.
As food bloggers, I think we are always trying to better our flavor game. Similarly, we want our dishes to look enticing and evoke some craving! When this recipe for Easy Mustard crusted Pork Tenderloin came to mind, I wanted to create something beautiful. The urge to combine textures and flavors was at the forefront of my thoughts! Today I am sharing this adventure with you, and I hope that I did my creativity justice with this utterly delicious dish!
Come with me and let's whip up a beautiful, tasty, interesting festive meal. I am sure whomever you are experiencing this holiday season with, will truly appreciate all your cooking love!
Crumb Crusted Roast Pork Tenderloin
I stole this recipe for Crumb Crusted Roast Pork Tenderloin from a cookbook called America’s Test Kitchen: How to Roast Everything. This recipe is easy to prepare and looks fancy enough for a holiday meal. Melted butter, mustard, white wine vinegar and seasonings are mixed with breadcrumbs. The breadcrumb mixture is toasted in the oven then cooled and mixed with grated Parmesan cheese. Pork tenderloins are dredged in flour then dipped in beaten egg whites and coated with the breadcrumb mixture. The tenderloins are placed on baking sheet fitted with a wire rack. Roasting the tenderloins for 30 minutes finishes this dish.
“The secret of good cooking is, first, having a love of it… If you’re convinced that cooking is drudgery, you’re never going to be good at it, and you might as well warm up something frozen.” – James Beard (see more quotes in the Quotes tab)
Adjust oven rack to middle position and heat oven to 350 F. Whisk 5 tbsp melted butter, ¼ cup whole grain mustard, 1 ½ tbsp white wine vinegar, 2 minced cloves of garlic, 2 tbsp minced fresh rosemary, ½ tsp salt, ½ tsp pepper and a pinch of cayenne in a bowl until combined.
Stir in 1 ½ cups panko breadcrumbs until fully combined. Spread panko mixture in even layer on rimmed baking sheet, breaking up any clumps.
Bake, stirring every 5 minutes, until golden brown, 15 to 18 minutes. Transfer crumbs to 13 baking dish and let cool completely, about 10 minutes. Break up any large crumbs with your fingers. Stir in ⅓ cup grated Parmesan cheese into cooled crumb mixture.
Increase oven temperature to 400 F. Set wire rack in now empty baking sheet. Place ¼ cup flour in shallow dish. Whisk 3 large egg whites together in second shallow dish. Pat tenderloins dry with paper towels and season with salt and pepper. Working with one tenderloin at a time, dredge in flour, shaking off excess.
Next dip the tenderloin in egg whites to thoroughly coat, letting excess drip back into dish then coat with crumbs, pressing gently to adhere. Transfer tenderloins to prepared rack.
Roast until pork registers 145 F, 25 to 30 minutes.
Transfer to carving board (or serving platter) and let rest 10 minutes.
Slice into ½ inch thick slices.
If you liked this recipe for Crumb Crusted Roast Pork Tenderloin you can try other pork tenderloin recipes such as Grilled Pork Tenderloins or Balsamic Roasted Pork Loin.
First, mix chopped rosemary and with grainy Dijon mustard along with minced garlic, salt and pepper, and a teaspoon of your favorite seasoning mix. Then, trim up the pork loin, removing the silver skin (a sheath of connective tissue, so named because of its silvery appearance) and any excess fat.
To make searing eaiser, cut the pork into 2 sections: the skinny and thick parts of the loin. The thin part of the tenderloin will finish cooking before the thick part does: sectioning the tenderloin allows you to remove the "skinny" part and let it rest while the thick part finishes cooking—no overcooked, rubbery pork!
Dry the two halves with paper towels, then season with salt and pepper. Set a cast-iron skillet (or other heavy-duty skillet) over medium-high heat. While the skillet heats, prep the vegetables by mixing with olive oil, herbs, salt and pepper:
Searing and roasting the Mustard-Herb-Crusted Roast Pork Tenderloin
Give the pork tenderloin sections a quick sear on all sides in the hot pan, then set the sections aside. Deglaze the skillet with some chicken broth, scraping with a wooden spoon. Next, add in the root vegetables, lid the skillet, and pop it into a 375º oven for 20 minutes (the veggies need a head start on the meat, which finishes very quickly in the oven). Meanwhile, slather the pork with the herby mustard mixture.
After 20 minutes, remove the lid and add the meat. To monitor the meat's temperature, you'd ideally use a digital thermometer that connects to a digital readout. You can also use an instant-read thermometer to check after 15 minutes. Remove the thin sections of the tenderloins when they reach 140º. Continue cooking the thick sections until they also reach 140º.
You're probably wondering about that target temperature, so let me explain. The USDA now recommends cooking pork to 145º rather than the previously recommended, overdone-shoe-leather temperature of 165º. At this temperature, pork will still be faintly pink—but that's good. During a 10 minute rest, the pork will reach its recommended internal temperature (I ensure this by wrapping with foil).
While the pork rests, continue cooking the vegetables as needed until tender.
While the pork rests, you could make a pan sauce after removing the pork and vegetables. That's a simple matter of deglazing the pan with wine, scraping up the bits of meat and vegetables, adding in a bit of stock, reducing, and then stirring in some butter or cream. If you want a thicker sauce, you can use a slurry of 1 tablespoon of cornstarch mixed well with 1 tablespoon of water: whisk that into the pan, bring the mixture to a light boil for a few seconds, then spoon it over your meat. YUM.
I like to slice the tenderloin into
½" pieces and serve on a platter with the vegetables arranged in the middle.
I hope your family enjoys this just as much! And there you have it: a one-skillet Mustard-Herb-Crusted Roast Pork Tenderloin
For more one-pot meal inspiration, check out my how-to article, Mastering Easy One-Pot Meal Recipes!
Mustard – Herb Crusted Pork Tenderloin
I found this recipe on myrecipesthat looked really simple yet elegant. I really loved the mustard and fennel together and the herb/panko coating was fantastic. The pork turned out very moist, tender, and so flavorful. This dish was a big hit with my husband and I and our children loved it too. I will be making this recipe again and again.
- 1/4 cup Italian seasoned panko crumbs
- 2 tbsp fresh parsley
- 1 ½ tbsp Parmesan cheese, grated
- 1 tsp fresh thyme, leaves only
- 1 1lb pork tenderloin, trimmed
- Sea salt and freshly cracked, pepper, to taste
- 2 tbsp Dijon mustard
- 1/2 tsp fennel seeds, crushed
- 1 clove of garlic, minced
- Cooking spray
Pour the panko crumbs, parsley, cheese, and thyme onto a plate, mix until well combined. Remove the silver skin from the pork tenderloin. Pat dry then season with sea salt and freshly cracked pepper. Mix the mustard, fennel seeds, and garlic together then rub evenly all over the pork tenderloin. Roll the pork tenderloin in the panko mixture until coated really well. Place the pork tenderloin on the baking sheet.
- Position a rack in the center of the oven and heat the oven to 450°F. Lightly oil a heavy-duty rimmed baking sheet.
- In a small bowl, stir together 2 tsp. of the olive oil and the yogurt, mustard, garlic, salt, and several grinds of pepper. Spread this mixture over the entire surface of the tenderloins with your hands or a rubber spatula.
- In a shallow baking dish, combine the breadcrumbs and the mustard, coriander, cumin, and sesame seeds. Roll the tenderloins in the breadcrumb mixture, patting so that the crumbs and spices adhere to the meat. Put the tenderloins on the baking sheet, gather up any remaining crumbs and spices, and pat them onto the top of the pork. Drizzle the remaining 2 tsp. olive oil over the top.
- Roast the tenderloins for 10 minutes and then lower the oven temperature to 325°F. Continue roasting until an instant-read thermometer inserted in the center of each tenderloin reads 140°F, 25 to 30 minutes longer. Transfer the pork to a carving board and let it rest for 10 minutes before carving it into 1/2-inch-thick slices. Be sure to serve all the crumb coating that falls off during carving.
Make Ahead Tips
The pork can be slathered with the yogurt mixture and refrigerated for up to 4 hours before roasting.
The rather lean pork tenderloins deserve something a bit rich and creamy alongside, such as risotto, buttery mashed potatoes, a creamy gratin, or puréed winter squash.
Watch the video: MICHA KOCHT II: Braten mit Senfkruste (December 2021).