Mustard And Herb Pork Tenderloin

This is a recipe for Pork Tenderloin using Mustard and Herb. The pork tenderloin gets coated in mustard, herbs, flour before being browned on the outside with caramelized onions.

The “mustard crusted pork tenderloin” is a dish that combines the flavors of mustard and herbs. The recipe is simple to make, and it’s perfect for a weeknight dinner.

The taste of this simple Mustard & Herb Pork Tenderloin is out of this world. The secret is the flavorful spices and mustard’s sharpness.

This Pork Tenderloin with Mustard and Herbs dish is without a doubt my favorite pork tenderloin recipe.

It all starts with a fantastic spice combination that I learnt from a cook at Chez Panisse while attending a Culinary Institute of America session in Napa.

Each of these spices is flavorful and fragrant on its own, but it’s the mix of spices that brings out the best in pork. I’ve used these spices on pork loin, pork chops, and pork tenderloin, and the results are always delicious.

Even better, according to the Mayo Clinic, pork tenderloin is one of the healthiest protein sources in your diet. Both tasty and good for you. What could possibly be better?

So let’s get started.

Pinterest pin of Herb and Mustard Pork Tenderloin

Pork Tenderloin with Mustard and Herbs Ingredients

  • Pork Tenderloin: The Show-Stealer
  • Olive oil is used for its health benefits as well as its taste.
  • Just a pinch of salt
  • For spiciness, use pepper.
  • Fennel: For a rich, licorice-like flavor.
  • Rosemary: For a deep, minty flavor.
  • Sage has an earthy flavor that pairs well with rosemary and fennel.
  • Dijon Mustard: For a kick of heat.

Dijon mustard, fennel, rosemary and sage on a black background

Pork Tenderloin with Mustard and Herbs

The spices are the key to this fantastic dish. This fennel, rosemary, and sage spice mix is one of my favorites. It goes really well with meat.

If you have a spice grinder, that’s even better since the taste will be amplified much more by the freshly ground spices. Simply combine the spices in a mixing basin and put aside.

Drizzle a little olive oil over the top of the tenderloin and press it in with your hands. Season with salt and pepper. After that, equally distribute the spice mixture on both sides.

Pork tenderloin with spices on a white plate

The Dijon mustard adds another dimension of taste. It’s easier to just spread the mustard all over the tenderloin using a pastry brush.

If you marinate it for 1-2 hours at this stage, the flavors will enhance. Simply place it in a zip lock container, seal it firmly, and store it in the refrigerator.

When it’s time to bake it, I’ve discovered that searing it before baking produces a lovely crust while also locking in the juices. So, in an ovenproof frypan set on medium high, pour in some olive oil. Sear the tenderloin for approximately 2 minutes on each side after adding it to the pan.

Place the pan in a preheated 400°F oven and bake for 13–15 minutes, uncovered. On a meat thermometer, the temperature should read 145-150 degrees.

Simply take it out of the oven, cover it, and let it aside to rest for approximately 10 minutes.

Juicy pork tenderloin on a white plate

After that, slice it into 1/2-inch pieces to serve.

Juicy Roasted pork tenderloin on a white plate

Recipes to Print

Mustard and Herb Pork Tenderloin

The taste of this simple Mustard & Herb Pork Tenderloin is out of this world. The secret is the flavorful spices and mustard’s sharpness.

Time to Prepare: 10 minutes

15 minutes to prepare

2 hours of marinating

Time allotted Time: 25 minutes

Course Description: Main Course

American cuisine

Pork Tenderloin Recipes is a keyword that you may use to find recipes for pork tenderloin.

3 x 3 x 3 x 3 x 3 x 3 x 3

Calories consumed: 216kcal

Pam is the author of Two Cups of Health.


  • 1 pound tenderloin de porc
  • 2 tblsp. extra virgin olive oil
  • a half teaspoon of salt
  • a half teaspoon of pepper
  • 1/2 teaspoon ground fennel
  • 1 tsp Rosemary Powder
  • 1/2 teaspoon sage powder
  • 2 tablespoons Mustard dijon


  • Preheat the oven to 400 degrees Fahrenheit.
  • 1 tsp olive oil, lightly drizzled over both sides of the tenderloin After that, season with salt and pepper.
  • In a small dish, combine the fennel, rosemary, and sage and sprinkle equally over the tenderloin on both sides. Spices should be pressed into the meat.
  • Coat the tenderloin with Dijon mustard with a pastry brush, then put it in a gallon zip lock bag and seal it tightly. Allow the pork to marinade in the bag for 1-2 hours in the refrigerator.
  • Turn the heat to medium high in an oven-safe frypan with the remaining 2 tsp olive oil. When the skillet is heated, add the tenderloin and cook for 1 1/2 to 2 minutes on each side. In all, it took around 6 minutes.
  • Place pan in oven and bake for 13-15 minutes, uncovered. A meat thermometer should read 145-150 degrees Fahrenheit.
  • Remove the tenderloin from the oven, cover with foil, and set aside to rest for 10 minutes.
  • Serve with pan juices after cutting into 1/2″ slices.


216kcal | 1g carbohydrate | 31g protein | 8g fat | 2g saturated fat | 98mg cholesterol | Sodium: 580mg | Potassium: 608mg | Calcium: 15mg | Iron: 1.6mg

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Recipes that are similar:

Tarragon and Rosemary Pork Picatta

Pork Schnitzel (Easy Pork Schnitzel)

Pork Chops with Lemon Pepper



The “herb crusted pork tenderloin” is a dish that is made with mustard and herbs. It is served with mashed potatoes, roasted vegetables, and a red wine sauce.

Frequently Asked Questions

What herbs taste good with pork?

A: Some herbs like thyme or sage taste great with pork. Other herbs, such as rosemary and oregano, are good for seasoning but may not go too well with the milder flavor of pork.

What temperature should pork Tenderloin be cooked at?

A: Pork Tenderloin is usually cooked at a temperature of 325 degrees Fahrenheit for about 15 minutes.

How do I make pork loin tender?

A: Pork loin is a tough cut of meat, but cooking it over low to medium heat in an oven will tenderize the meat. Its best if you use an oven-safe skillet or pot so that the pork doesnt stick to anything when it cooks.

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