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Roasted Pork Tenderloin with Brown Mustard Sauce

When you’re in the mood for a good steak, try this roasted pork tenderloin with brown mustard sauce and pair it with rice. The marinade pulls double duty in this recipe: first it tenderizes and gives extra flavor to the meat. Then, you can turn it into the perfect brown mustard sauce for the steak!
When you’re in the mood for a good steak, try this roasted pork tenderloin with brown mustard sauce and pair it with rice. The marinade pulls double duty in this recipe: first it tenderizes and gives extra flavor to the meat. Then, you can turn it into the perfect brown mustard sauce for the steak!

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Ingredients

1 pound pork tenderloin
1 rosemary sprig
2 tablespoons of whole grain mustard
2 tablespoons of soy sauce
1 tablespoon honey
1 teaspoon olive oil
½ lemon
3 tablespoons of vegetable oil
1 cup cooked rice
1 tablespoon pomegranate seed

Ingredients

Steps

1
Done

Preheat the oven to 400 degrees F/200 degrees C.

2
Done

Place the pork tenderloin in a large bowl.

3
Done

Break the rosemary leaves from the sprig and add them to the bowl.

4
Done

Add the whole grain mustard, soy sauce, honey, and olive oil.

5
Done

Squeeze some lemon juice.

6
Done

Rub the pork tenderloin with this mixture and set it aside for 10-15 minutes.

7
Done

Heat the vegetable oil in a skillet and add the pork tenderloin in it.

8
Done

Start frying the pork tenderloin on all sides until you obtain a brown crust.

9
Done

Lay a baking tray with parchment paper and place the pork tenderloin on it.

10
Done

Transfer the tray to the oven and roast the meat for 30 minutes.

11
Done

Meanwhile, transfer the marinade to a skillet, then place it on medium heat. Simmer to reduce the sauce for 5 minutes.

12
Done

Cut the meat into diagonal slices (45 degree angle).

13
Done

Serve the pork tenderloin with the sauce and some cooked rice. Optional, you can garnish with some pomegranate seeds.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

648 kcal
Calories
33 g
Carbs
51 g
Protein
34 g
Fat

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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