Pork Tenderloin With Garlic Mustard Sauce Recipes

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BAKED PORK TENDERLOIN WITH MUSTARD CRUST



Baked Pork Tenderloin with Mustard Crust image

Baked Pork Tenderloin with Mustard, Garlic and Herbs is baked to perfection!

Provided by Olya

Categories     Main Course

Time 40m

Number Of Ingredients 7

1.4 lb. pork tenderloin
Salt and Pepper
1 tbsp dijon mustard
1.5 tbsp olive oil
3 large cloves garlic (chopped)
1 tbsp italian seasoning
1/2 tsp coarse sea salt

Steps:

  • Preheat oven to 350 F.
  • Dijon Mustard: Place the tenderloin in the oven safe dish, such as cast iron or dutch oven. Season the surface of the tenderloin with salt and pepper. Cover the tenderloin with Dijon mustard, using a pastry brush
  • Herb Mixture: In a small plate prepare the herb mixture by mixing olive oil, chopped garlic, Italian seasoning and salt.
  • Using a pastry brush cover the tenderloin with the herb mixture on top and all sides, except the bottom.
  • Roast at 350 F for approximately 30 minutes, until internal cooking temperature reaches at least 145 F (for pink looking tenderloin) or 160 F (for white looking tenderloin). Remove from the oven and rest for 5 minutes. Slice and serve.

Nutrition Facts : Calories 246 kcal, Carbohydrate 1 g, Protein 33 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 103 mg, Sodium 416 mg, ServingSize 1 serving

MUSTARD GARLIC PORK TENDERLOIN



Mustard Garlic Pork Tenderloin image

This recipe is very yummy, fast, simple and you will have no leftovers. I love pork tenderloin for it's versatility. Goes well with rice and a salad

Provided by Deantini

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb pork tenderloin
3 tablespoons mustard, grainy
1 tablespoon vegetable oil
1 tablespoon rice vinegar
2 teaspoons brown sugar
2 teaspoons sesame oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced

Steps:

  • trim any fat from tenderloin.
  • cut lengthwise almost all the way thru (butterfly), open like a book.
  • in a bowl, combine mustard, oil, vinegar, sugar, sesame oil, salt, pepper, garlic.
  • place tenderloin in marinade; let stand for 10 min and up to 4 hours if you are making ahead.
  • Grill in skillet or BBQ for about 10 minutes or until done.
  • Let stand for 5 minutes before cutting diagonally before serving.

PORK TENDERLOIN WITH GARLIC MUSTARD SAUCE



Pork Tenderloin With Garlic Mustard Sauce image

Make and share this Pork Tenderloin With Garlic Mustard Sauce recipe from Food.com.

Provided by Denver cooks

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 garlic clove, minced
1 green onion, chopped
1 1/4 lbs pork tenderloin, sliced
salt and pepper
1 tablespoon flour
1 tablespoon butter
1 tablespoon Dijon mustard
1 tablespoon olive oil
3/4 cup chicken broth

Steps:

  • Salt and pepper pork. Lightly flour.
  • Heat butter and oil in fry pan.
  • Add pork and cook until browned.
  • Remove and keep warm.
  • Add garlic and green onions to pan. Cook 1 minute.
  • Add broth and bring to a boil.
  • Add mustard.
  • Pour over pork.

Nutrition Facts : Calories 244.8, Fat 11.7, SaturatedFat 4, Cholesterol 99.8, Sodium 282.5, Carbohydrate 2.4, Fiber 0.3, Sugar 0.3, Protein 30.7

PORK TENDERLOIN WITH MUSTARD SAUCE



Pork Tenderloin with Mustard Sauce image

Categories     Salad     Sauce     Mustard     Pork     Side     Boil

Yield Serves 4

Number Of Ingredients 16

1 tablespoon olive oil
2 pork tenderloins (1 pound each)
Coarse salt and fresh ground pepper
1/4 cup whole-grain mustard
2 tablespoons Dijon mustard
2 tablespoons reduced-fat sour cream
Mixed Green Salad with Citrus Dressing
2 tablespoons fresh orange juice
1 tablespoon honey
1 tablespoon minced shallot
2 teaspoons white-wine vinegar Coarse salt and fresh ground pepper
2 tablespoons extra-virgin olive oil
1 bunch (8 ounces) arugula, stemmed (7 to 8 cups)
4 ounces frisée, torn into bite-size pieces (4 cups)
1 small head (4 ounces) radicchio, torn into bite-size pieces (4 cups)
(serves 4)

Steps:

  • Heat the olive oil in a large straight-sided skillet over high heat. Season the pork with salt and pepper. Cook until browned on all sides, 5 to 6 minutes.
  • Reduce the heat to medium-low. Cover; cook, turning the pork occasionally, until an instant-read thermometer inserted into the centers registers 150°F, 20 to 25 minutes. Transfer the pork to a plate (reserve the skillet with juices); cover with foil. Let rest 10 minutes.
  • To the skillet, add both mustards, the sour cream, and any accumulated pork juices from the plate; whisk over medium heat until heated through (do not boil). Add water if the sauce is too thick. Slice the pork; serve with the pan sauce.
  • Mixed Green Salad with Citrus Dressing
  • Combine the juice, honey, shallot, and vinegar in a blender; season with salt and pepper. Purée until smooth. With the motor running, add the oil in a steady stream until emulsified. In a large bowl, toss the arugula, frisée, and radicchio with the dressing; season with more salt and pepper. Serve immediately.

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