Mustard & Herb~crusted Pork Tenderloin Recipe

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Mustard & Herb~Crusted Pork tenderloin

Carol Speight


This is a front of the line fav in our house.

★★★★★ 1 vote
depends(Roasting this pork loin is the best way to prepare this roast)
10 Min
1 Hr 30 Min


1/2 c
regular or grainy dijon mustard
1 Tbsp
liquid honey
1 Tbsp
vegetabe oil
1 tsp
dried thyme
1/4 tsp
dried rosemary
1/2 tsp
salt(really good with pink sea salt)
1/2 tsp
freshly cracked black pepper
pork tenderloin,you choose the size you need & then adjust "the rub" quanties)


1Spread all over the meat before placing tenderloin in pan on a rack, for roasting.
2(I also poured directly into the roast pan, about 1/2 cup cold water.You could also use apple juice in this step)
3Roast at 350' for about 90 minutes OR internal temperature of 155-160!
(I removed from oven after 80 minutes...was done to our liking!)
4Remove from oven, cover with foil and let sit for 10-15 minutes, before slicing.
5(I didn't have Dijon so used Frenchs' regular mustard,...
Didn't have Rosemary either so used Marjoram)

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: English
Other Tag: Quick & Easy