Mustard Pork Tenderloin - Chef Abbie Gellman MS, RD, CDN

Mustard Pork Tenderloin

Chef Abbie Gellman RD

Did you know that Pork has more protein than chicken and is high in zinc, iron, and B-vitamins? Pork is an extremely versatile animal protein and myMustard Pork Tenderloin recipe is simple and delicious! This is sure to become part of your regular dinner rotation, it’s one of my all time favorite recipes!

Pork Tenderloin with Mustard

5 from 1 vote
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Course: Main Course
Keyword: pork, whole30
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Chef Abbie Gellman RD


  • 2 pork tenderloins ~1 pound each
  • Pinch kosher salt
  • Pinch ground black pepper
  • 1/2 cup whole grain mustard divided
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons Dijon mustard
  • 3 tablespoons sour cream


  • Pre-heat oven to 400 degrees F
  • Season tenderloins with salt and pepper and coat with ¼ cup of whole grain mustard.
  • Heat oil over med-high heat in a large oven-safe pan (I like to use cast iron). Once oil is hot, add pork and brown on all sides, turning to brown on all sides, ~6 minutes total.
  • Place in the oven and bake uncovered at 400˚F for 10-12 minutes, turning the tenderloin over halfway through baking. Bake until center of pork registers 130 to 135 degrees F then transfer to a cutting board and let meat rest 5-10 minutes.
  • To the pan, add remaining ¼ cup whole grain mustard, Dijon, and sour cream. Whisk over medium-low heat until warmed through. Add water to adjust consistency of sauce if desired.
  • Slice pork and serve with mustard pan sauce.


Looking for more easy dinner ideas? Check out my sheet pan dinners: Cod with Sage and Potatoes and Sausage with Roasted Vegetables. Sure to please!

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