Mustard + Sage Roasted Pork Tenderloin Recipe

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!

More pork recipes: Mushroom Stuffed Pork Tenderloin , Juicy Pork Tenderloin, 5 Ingredient Pineapple Pork Bowls  + Bone-In 10 Minute Pork Chops

Ingredients you’ll need:

• 1 lb. boneless pork tenderloin: Whole, not sliced.
• ½ cup grainy Dijon mustard: Smooth Dijon works too if that’s what you have on hand.
• 6 cloves garlic: Minced.
• 6 fresh sage leaves: Finely chopped.
• 2–3 tablespoons olive oil or avocado oil
• Kosher salt and black pepper: To season all sides of the tenderloin.

Here’s how you’ll make my Mustard + Sage Roasted Pork Tenderloin:

1. Preheat oven to 350 degrees.
2. Season pork tenderloin liberally with kosher salt and pepper on all sides.
3. Place grainy mustard in a small bowl.
4. Chop garlic cloves and fresh sage; set into another small bowl and drizzle with olive oil.
5. Using a pastry or basting brush, cover all sides of pork with mustard, excluding the bottom.
6. Using brush, spread garlic mixture over top of the mustard, creating an even layer.
7. Place pork into a cast iron pan or onto a cooking sheet sprayed with cooking spray.
8. Roast for 30 minutes at 350 degrees or until the meat thermometer reads at least 150 degrees.

Tips for the best results!

• Let it rest: Once out of the oven, give your pork about 10 minutes on the cutting board before slicing. This keeps it juicy and helps the accumulated juices settle.
• Use a hot skillet: If you’re wanting more of a seared finish, sear pork in a large cast iron skillet over medium-high heat before roasting. You’ll get extra golden bits and a caramelized crust.
• Don’t skip the herbs: The fresh sage leaves are what take this from a simple pork recipe to a delicious recipe that feels elevated.

Let’s talk sides

I served our pork tenderloin pieces with Parmesan smashed potatoes and massaged kale, and we enjoyed every bite! But here are some other options that would pair perfectly:

• Roasted Brussels Sprouts 
• Green Beans 
• Garlic Parmesan Hasselback Potatoes
• Baked Feta Sweet Potatoes Recipe
• Creamy Mashed Cauliflower 
• Honey Balsamic Roasted Carrots With Feta

FAQs

Whether you’re cooking pork tenderloin for your family dinner tonight or saving it for a special occasion, I hope this one becomes one of your new go-to weeknight dinners. It’s flavorful, juicy, and—dare I say—kind of elegant for something that cooks in under an hour.

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