Mustard crusted pork tenderloin
Pork mustard is such a classical but delicious combo. A moist and juicy tenderloin, a delicious mustardy and herby crust that brings flavors and acidity. So simple to make and yet so good, a crowd pleaser for sure.
I can only recommend to buy a meat thermometer if you bake meat regularly, it saves lives (and meat cuts!). You get the most perfect and juicy meat every single time. It even makes a sound when it gets to the temperature you want so you don't even have to watch it.
Mustard crusted pork tenderloin (serves 2-3) :
- 1 pork tenderloin (1lb/500g)
- 1 tbsp whole grain mustard
- 1 tbsp + 1 tbsp olive oil
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/2 tsp oregano
- Salt and pepper
Preheat the oven at 150°C/300°F.
In a small bowl, prep the mustard crust by mixing together the mustard, 1 tbsp olive oil, thyme, rosemary and oregano. Season with salt and pepper.
Put the tenderloin in an oven safe dish and coat it with the remaining 1 tbsp of olive oil.
Season the meat with salt and pepper.
Put the mustard crust on top of the pork tenderloin so it's well coated.
If you have a meat thermoter, set it to 60°C/140°F and put it into the meat lengthwise, it's the ideal temperature for a moist tenderloin.
If you don't, bake it for about 30 minutes, keeping an eye on it.
Let the meat rest 10 minutes before slicing it.
Serve with roasted potatoes.