Mustard Crusted Pork Tenderloins
Elevate your dinner table with these succulent Mustard Crusted Pork Tenderloins, a perfect harmony of bold flavors and tender texture. This recipe features juicy pork tenderloins coated in a zesty Dijon and whole-grain mustard blend, infused with garlic, honey, and fragrant fresh herbs like rosemary and thyme. A crispy panko breadcrumb crust locks in moisture while adding an irresistible crunch. Roasted to perfection in just 30 minutes, these tenderloins are easy to prepare with minimal prep time but deliver maximum flavor. Perfect for a weeknight dinner or an elegant gathering, serve these sliced medallions alongside roasted vegetables, creamy mashed potatoes, or a fresh salad for a crowd-pleasing centerpiece. With its combination of savory and earthy notes, this dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 pieces Pork tenderloin
- 4 tablespoons Dijon mustard
- 2 tablespoons Whole-grain mustard
- 4 pieces Garlic cloves, minced
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 2 teaspoons Fresh rosemary, chopped
- 2 teaspoons Fresh thyme, chopped
- 1 cup Breadcrumbs (Panko is preferred)
- 1 teaspoon Salt
- 1 teaspoon Black pepper, freshly ground
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly grease it with non-stick spray or olive oil.
Trim any excess fat or silver skin from the pork tenderloins using a sharp knife. Pat them dry with paper towels and season all sides with the salt and black pepper.
In a medium bowl, combine Dijon mustard, whole-grain mustard, minced garlic, honey, olive oil, rosemary, and thyme. Mix well to form a smooth paste.
Use a pastry brush or your hands to coat the pork tenderloins evenly with the mustard mixture, ensuring that all sides are covered.
Place the breadcrumbs in a shallow dish or plate. Carefully roll each mustard-coated tenderloin in the breadcrumbs, pressing gently to ensure the crumbs adhere and create a crust.
Place the breaded pork tenderloins on the prepared baking sheet, leaving some space between them for even cooking.
Roast the pork tenderloins in the preheated oven for 25–30 minutes, or until the internal temperature reaches 145°F (63°C) when checked with a meat thermometer.
Once cooked, remove the tenderloins from the oven and let them rest for 5–10 minutes to allow the juices to redistribute.
Slice the pork tenderloins into medallions and serve immediately with your preferred side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1880 mg | 82% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 5.3 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 39 mg | 3% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1143 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
