Prepare to transform your dinner from ordinary to extraordinary with Rick's Original Mustard and Herb Crusted Pork Tenderloin! This isn't just another pork recipe - it's a culinary adventure that will have your family and guests begging for seconds. Imagine a perfectly seared, herb-infused tenderloin with a golden mustard crust that locks in every ounce of flavor, topped with a rich, savory pan gravy that will make your taste buds dance with delight. Whether you're a seasoned home chef or a cooking novice, this recipe is about to become your new go-to showstopper that's surprisingly simple to prepare.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pork tenderloin
- 1/4 cup mustard
- 2 tablespoons fresh herbs (rosemary, thyme)
- 1 cup chicken broth
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Remove pork tenderloin from refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- Preheat oven to 425°F (218°C). Pat the pork tenderloin dry with paper towels to remove excess moisture.
- In a small bowl, mix together mustard, finely chopped fresh rosemary, and thyme to create a herb mustard coating.
- Season the pork tenderloin generously with salt and black pepper on all sides.
- Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Sear the pork tenderloin on all sides, rotating every 2-3 minutes, until a golden-brown crust forms, approximately 6-8 minutes total.
- Remove skillet from heat and brush the mustard and herb mixture evenly over the entire surface of the tenderloin.
- Transfer the skillet with the pork directly into the preheated oven.
- Roast for 15-20 minutes or until internal temperature reaches 145°F (63°C) for medium-rare.
- Remove from oven and transfer pork to a cutting board. Tent loosely with aluminum foil and let rest for 10 minutes to allow juices to redistribute.
- While pork is resting, place the same skillet back on stovetop over medium heat. Pour in chicken broth and scrape up any browned bits from the bottom of the pan to create a quick gravy.
- Simmer the broth for 3-4 minutes until slightly reduced and flavorful.
- Slice pork tenderloin against the grain into 1/2-inch thick medallions.
- Serve sliced pork with the pan gravy drizzled over the top, garnishing with additional fresh herbs if desired.
Tips
- Temperature is Key: Always let your pork tenderloin rest at room temperature for 30 minutes before cooking to ensure even heat distribution.
- Dry Matters: Pat the meat completely dry before seasoning to achieve that perfect golden-brown sear.
- Herb Freshness: Use fresh herbs for maximum flavor - the difference is remarkable compared to dried herbs.
- Invest in a Meat Thermometer: For perfectly cooked pork, aim for an internal temperature of 145°F (63°C).
- Resting is Crucial: Always let the meat rest after cooking to redistribute juices, ensuring a moist and tender result.
- Pan Gravy Trick: Use the same skillet you seared the pork in to create a flavorful gravy, capturing all those delicious browned bits.
- Slice Against the Grain: When serving, always slice the pork tenderloin against the grain for maximum tenderness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 2g
Protein: 35g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 95mg
