Oven roasted pork tenderloin smothered in grainy, tangy dijon mustard, garlic, sage and olive oil! This tender, juicy loin is a crowd pleaser and ready in 30 minutes!
Pork gets a bad rap for being dry and boring. I’m here to say pork tenderloin is grossly UNDERRATED!
The tenderloin is cut lengthwise from beneath the shoulders and above the back legs and is the leanest, but most tender part of the pig. Because it does have the least amount of fat, it can dry out if cooked at too high of a temperature or for too long. But when cooked right you can enjoy a low fat, incredibly juicy cut of meat!
Mustard is also underrated in my book because it falls into the “condiment” category but to me is just so much more! It’s tangy, rich, interesting, has umami and goes with just about every meat and veggie on God’s good earth.
This pork tenderloin is smothered in grainy, tangy dijon mustard, garlic, chopped sage and olive oil, creating an extra flavorful seal on this delicate cut of meat. You’ll roast it at 350 degrees for 30 minutes then check it’s temperature — you’ll want to pull out of the oven when the thermometer reads 150-155 degrees because it will continue to cook in the pan after it’s removed.
NOTE: Do not cut your pork tenderloin into pieces like in my pictures! My tenderloin arrived this way from our grocery delivery service so we made the best of it, lol. Can’t complain when I didn’t go get it myself I guess!
Here’s how you’ll make my Mustard + Sage Roasted Pork Tenderloin:
- Preheat oven to 350 degrees.
- Season pork tenderloin liberally with kosher salt and pepper on all sides.
- Place grainy mustard in a small bowl.
- Chop garlic cloves and fresh sage; set into another small bowl and drizzle with olive oil.
- Using a pastry or basting brush, cover all sides of pork with mustard, excluding the bottom.
- Using brush, spread garlic mixture over top of the mustard, creating an even layer.
- Place pork into a cast iron pan or onto a cooking sheet sprayed with cooking spray.
- Roast for 30 minutes at 350 degrees or until meat thermometer reads at least 150 degrees.
I served our pork tenderloin pieces with Parmesan Smashed Potatoes and massaged kale and we enjoyed every bite!
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Mustard + Sage Roasted Pork Tenderloin
Equipment
- meat thermometer
Ingredients
- 1 1 lb. boneless pork tenderloin whole, not sliced
- ½ cup grainy dijon mustard can use smooth instead!
- 6 cloves garlic minced
- 6 leaves sage chopped finely
- 2-3 tbsp. olive oil or avocado oil
- kosher salt and pepper
Instructions
- Preheat oven to 350 degrees.
- Season pork tenderloin liberally with kosher salt and pepper on all sides.
- Place grainy mustard in a small bowl.
- Chop garlic cloves and fresh sage; set into another small bowl and drizzle with olive oil.
- Using a pastry or basting brush, cover all sides of pork with mustard, excluding the bottom.
- Using brush, spread garlic mixture over top of the mustard, creating an even layer.
- Place pork into a cast iron pan or onto a cooking sheet sprayed with cooking spray.
- Roast for 30 minutes or until internal temperature reads at least 150 degrees.
- Let pork rest for 5-10 minutes in pan before slicing!