You know that we are big fans of mustard over here at TravelFoodCool. What’s better than mustard in a recipe? Double mustard! Pork tenderloin and mustard are a great combo! The flavours go really well together and when you add a little brown sugar, look out! No leftovers!
This recipe is so easy to make with only 4 ingredients (okay 7 ingredients, if you count the salt, pepper and water) which you probably have on hand. Versatility? It can be cooked in the oven or on the barbecue. It’s an easy meal to prepare, especially when you are running short on time. The extra mustard brown sugar sauce that you use to cook the pork does double duty as a sauce on the side. Double mustard + double duty = double delicious!
This recipe is gluten-free and suitable for celiacs or those following gluten reduced diets.
Looking for other pork recipes? Check out Ginger Maple Spiced Pork, Slow Cooked Pork and Potatoes, Slow Cooker Pork Carnitas, Simple Pulled Pork, Pancetta Wrapped Pork Loin with Fig Jam, and Porchetta Style Pork Tenderloin.
Prep time: 5 minutes; Cook time: 25 minutes + 10 minutes resting time; Serves: 4 – 6 people
What you need:
- 3 tbsp Maille Dijon mustard
- 3 tbsp Maille à l’Ancienne Old Style (or other grainy) mustard
- 3 tbsp brown sugar
- 1/4 cup water
- salt & pepper
- 1 kg (2.2lb) pork tenderloin (mine was a 2 pack, total weight was 1 kg)
What you do:
- Preheat oven to 375F (you can also BBQ, heat grill to medium-high)
- Take your pork out of the fridge and bring it to room temperature
- Whisk together Dijon mustard, grainy mustard, brown sugar and water
- Pat the pork tenderloin dry. Sprinkle with salt and pepper
- Place aluminum foil on a baking sheet, spray with non-stick (this will save you clean-up time!)
- Place tenderloins on foil and brush with approximately 2 1/2 tbsp mustard mix per tenderloin.
- Bake in the oven for 30 minutes (if barbecuing, roast on the grill – turning often for 25 minutes)
- Remove and place on cutting board. Tent with foil and let sit 10 minutes.
- Slice and serve with remaining mustard sauce
- Enjoy!
- 4-ingredient wonderful!
- Super quick, easy and delicious!
- Shown with Garlic Smashed Potatoes
Double Mustard Pork Tenderloin
A quick and easy pork tenderloin with a double mustard sauce that does double duty!
Ingredients
- 3 tbsp Maille Dijon mustard
- 3 tbsp Maille à l'Ancienne Old Style(or other grainy) mustard
- 3 tbsp brown sugar
- 1/4 cup water
- Salt & pepper
- 1 kg (2.2lb) pork tenderloin (mine was a 2 pack total weight was 1 kg)
Instructions
- Preheat oven to 375F (you can also BBQ heat grill to medium-high)
- Take your pork out of the fridge and bring it to room temperature
- Whisk together Dijon mustard, grainy mustard, brown sugar, and water
- Pat the pork tenderloin dry. Sprinkle with salt and pepper
- Place aluminum foil on a baking sheet, spray with non-stick (this will save you on cleanup!)
- Place tenderloins on foil and brush with approximately 2 1/2 tbsp mustard mix per tenderloin.
- Bake in the oven for 30 minutes (if barbecuing, roast on the grill - turning often for 25 minutes)
- Remove place in cutting board. Tent with foil and let sit 10 minutes.
- Slice and serve with remaining mustard sauce
- Enjoy!
