Mustard-Crusted Pork Tenderloin
Recipe: Mustard-Crusted Pork Tenderloin
2 pork tenderloins
1 Tbl chopped garlic
1 Tbl French (not yellow) or spicy mustard
Put your pork tenderloins in a small oven-proof pan. Spread the top with the chopped garlic and then spread the mustard on top of that. Sprinkle with salt and pepper if you choose. Roast in your oven on 400 degrees for approximately 20 minutes. I check the temp on my meat thermometer at about 17 minutes. I don't like pork well done. If you cook it to 150 degrees it will be slightly pink and the pink will disappear probably before you cut into it at your dinner seat. At 135 degrees you've killed any dangerous germs, so you don't have to cook it a lot if you don't want to. At 170 degrees you'll have pork with no pink but it will still have juices. Anything above that and you're looking at dry pork.
Slice your pork into one-half inch slices and serve. Slice slowly or the mustard coating might fall off. If it does, just sprinkle it on your meat slices.
If you are having this with the Creamed Spinach with Tomatoes and Mushrooms, the modern thing to do is serve the meat fanned out on top of the spinach. If you want some more carbohydrates, serve with mashed potatoes on the side.
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