Porktastic Plates: Mustard Roasted Pork Tenderloin

Twin Cities Live is teaming up with Minnesota Pork Board to bring you different pork recipes that are so easy make and they only have 5 ingredients or less. The executive chef of Morrissey Hospitality Culinary Group, Ben McCallum shared his recipe on how to make Mustard Roasted Pork Tenderloin.

For more pork recipe ideas click here.

Mustard Roasted Pork Tenderloin

3 lbs Pork tenderloin
1 cup Whole Grain Mustard
¼ cup Extra Virgin Olive Oil
Salt and Pepper
¼ cup chopped Italian Parsley
2 T chopped fresh Thyme
8 cloves crushed Garlic


In a medium-sized mixing bowl, stir together the mustard, oil, parsley, thyme, and crushed garlic until well blended. Season the pork with salt and pepper. Rub the mustard marinade over the tenderloins. For best flavor, cover, and refrigerate for at least 4 hours, or overnight ideally, to allow the marinade to activate.

Preheat oven to 400°. Place the tenderloins on a roasting rack and roast in the oven for 20 to 30 minutes, basting once. The pork will be done when the juices run clear after being poked with a fork (or 140° internal temperature). Remove the pork from the oven and let rest for 5 minutes before slicing and serving.

Turbinado Caramel Glaze

4 T Butter
¼ cup Turbinado Sugar**
¼ cup Granulated Sugar
½ cup Heavy Wipping Cream


Melt the butter in a heavy-bottomed sauce pan over medium heat. Add both sugars and bring mixture up to a small boil, stirring constantly, about 2 minutes. Add the heavy cream, bring to a boil and continue to cook for additional 3 minutes. Remove the mixture from the heat and let it cool slightly before service.

** Turbinado is a brand of raw, coarse sugar. You can also look for Sugar in the Raw at your local grocer.

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