A great make ahead meal, this Roasted Pork Tenderloin with Mustard Sauce can be prepped the day before, and all you have to do is roast on the day of!
If you love a good pork dish, also check out this Bacon Wrapped Pork Tenderloin or this Cuban Mojo Pork.
I’m a fan of a good roast pork tenderloin, and I love the ease of this recipe. The prep fairly easy, but the beauty of this recipe is that you prep it the day before. Then the next day when all you have to do is cook the dinner, you’ll be so happy that the majority of the work is already done. Especially if you have a needy child that seems to not want you to do anything when the time to prep dinner rolls around.
I really did love everything about this Roasted Pork Tenderloin with Mustard Sauce. I love the idea of having all the prep done ahead of time, and still having a delicious, hot dinner.
Ingredients
Spices: You’ll start by making a quick seasoning blend that has garlic powder, oregano, coriander, cumin, salt, and pepper. You can easily change up the spice mixture according to your tastes.
Pork Tenderloin: The original recipe calls for a pork loin roast, but I had a package of tenderloins on hand, and this recipe transferred over beautifully.
Potatoes: I like to use baby red potatoes. The skin is tender enough so that you can leave it on, and they are nice and buttery. They also hold up well to roasting.
Bacon: This is the flavor! The potatoes will cook alongside the bacon, so the potatoes will have a great bacon flavor, as well.
Olive Oil: Feel free to swap this with another oil of your choice, such as avocado oil.
Parsley: The parsley is used in the mustard sauce. I would not sub dried parsley for the fresh parsley in this recipe.
Shallot: If I can’t find a shallot, I’ll sub in some onion. Onions do have a stronger flavor, though.
Mustard: The star of the sauce! You’ll want a whole grain mustard. I wouldn’t suggest using a regular yellow mustard, but Dijon would work as a substitute.
Vinegar: The recipe calls for white wine vinegar. Some good substitutions would be apple cider vinegar or red wine vinegar.
Sugar: This is just to cut some of the acidity. You only need a pinch!
Frequently Asked Questions
The most important thing is making sure that the pork is cooked. In this recipe, we’re cooking the pork tenderloin at a lower temperature because the potatoes are still cooking, as well. You’ll cook the pork tenderloin until it is 130ºF, about 20-25 minutes, then you’ll broil the pork until it is cooked through.
A pork tenderloin is done when the internal temperature is 145ºF. I pull it from the oven at 140º, then cover it in foil and the carryover heat will continue to cook the pork until it is 145ºF.
Any leftovers need to be refrigerated. I store the potatoes and the pork together, but store the mustard sauce in a separate container.
More Pork Recipes
Crock Pot Ham
Breaded Pork Chops with Cream Gravy
Pork Carnitas Recipe
Asian Slow Cooker Pork Roast
Italian Pork Chops with Creamy Mushroom Sauce
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Roasted Pork Tenderloin with Mustard Sauce
Ingredients
- 1 1/2 teaspoons granulated garlic
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- salt and pepper
- 2 pork tenderloins 2 1/2 – 3 lbs total
- 2 1/2 lbs small red potatoes unpeeled, cut into 1-inch pieces
- 4 slices bacon cut into 1/2-inch pieces
- 6 tablespoons extra virgin olive oil
- 1/4 cup minced fresh parsley
- 1 shallot minced
- 2 tablespoons whole-grain mustard
- 1 1/2 tablespoons white wine vinegar
- pinch of sugar
- 1 tablespoon extra virgin olive oil for finishing
Instructions
- In a small bowl, combine the garlic, oregano, coriander and cumin. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Rub the spice mix all over the pork and wrap tightly with plastic wrap.
- Place the potatoes, bacon and 2 tablespoons of the oil in a large ziplock bag and toss to coat. Press out as much air as possible.
- In a small bowl, combine the remaining 1/4 cup oil, parsley, shallot, mustard, vinegar and sugar. Cover.
- Store the pork, potatoes and dressing in the refrigerator for at least 1 hour and up to 24 hours.
- When ready to cook and serve, remove the dressing from the refrigerator and allow it to come to room temperature.
- Adjust the oven rack to the upper-middle of the oven and heat the oven to 325ºF. Line a baking sheet with foil and spray with nonstick cooking spray. Place the potatoes on the baking sheet in a single layer. Season with salt and pepper. Roast the potatoes for 30 minutes.
- Remove the baking sheet from the oven, and with a spoon or spatula, push the potatoes to the sides of the baking sheet. Pat the pork dry and place in the center of the baking sheet. Return to the oven and roast until the pork registers 130ºF on a thermometer, 20-25 minutes.
- Remove the pork and the potatoes from the oven and adjust the rack 6 inches from the broiler. Switch the oven to broil and return the baking sheet. Broil the pork and potatoes until the pork is spotty brown and registers 140ºF, 3-5 minutes.
- Transfer the pork to a cutting board and tent loosely with foil. Let the pork sit for 10-15 minutes. Return the potatoes to the oven and continue to broil for an additional 5-10 minutes, until lightly browned.
- Slice the pork into 1/2-inch slices. Serve the dressing with the pork and potatoes.
Rose says
Is the bacon cooked or uncooked?
Deborah says
The bacon is uncooked – it roasts in the oven with everything else.
Sarah S says
I made this the other night, because I also have the cookbook. I loved the spice rub on the pork, and the easy sheet pan meal (I also added carrots), but I found the sauce had way too much vinegar in it. It was overpowering. I will definitely make this again, but I will tone down the sauce quite a bit.
Chels R. says
Josh isn’t the biggest fan of freezer meals, but there is a nice advantage to having a few things already made. This books sounds like a great one to have in your arsenal. The pork looks delicious too!
Liz says
Yum – thank you.