Roasted Pork Tenderloin with Mustard Sauce

Tender and juicy roasted pork tenderloin is paired with a creamy mustard sauce for an easy dinner that's full of flavor. Best of all, this dish only requires 10 minutes of hands-on prep time! You'll love the crispy exterior of the marinated pork, which stays moist and flavorful when roasted in a very hot oven.

Pork tenderloin is a staple in so many kitchens because it's an affordable, lean cut of meat that offers a nice alternative to chicken. Since pork tenderloin cooks quickly, this particular cut is ideal for family-friendly, busy weeknight dinners. This roasted pork tenderloin feels fancy with a drizzle of creamy Dijon mustard sauce, but you can certainly omit the sauce for any picky little eaters at the table!

Easy Pork Tenderloin Recipe

This delicious main dish is quick enough to make on a busy weeknight, but also gourmet enough to serve guests at a dinner party. Pork tenderloin is an incredibly tender cut of meat when it's cooked properly (and not overdone). This easy pork tenderloin recipe pairs the meat with a sweet and savory marinade, and then roasts the pork at a high temperature to give it a nice sear on the outside while keeping it tender and juicy on the inside. Pork perfection!

The Difference Between Pork Loin and Pork Tenderloin

Pork tenderloin, a smaller cut that generally weighs about 1 pound, does not come from the same part of the animal as the larger pork loin. Since pork tenderloin is naturally lean and tender, it does well when cooked quickly at high temperatures. By contrast, pork loin lends itself well to slower roasting or grilling techniques. For more details about these two different cuts of meat, check out this article. Today, we're focused only on the pork tenderloin!

How to make Roasted Pork Tenderloin

You can season a pork tenderloin with a spice rub, or give the meat plenty of flavor from a quick marinade. This recipe takes advantage of a sweet-and-savory marinade to tenderize the meat, add flavor, and help caramelize the outside (thanks to the brown sugar).

Ingredients

• Soy sauce
• Bourbon
• Brown sugar
• Pork tenderloin
• Salt and pepper

Step 1: Marinate

Prepare the pork tenderloin marinade by combining the soy sauce, bourbon and brown sugar in a large Ziploc bag (or other dish). Add the pork to the marinade and refrigerate for at least 1 hour (or up to 24 hours).

Step 2: Roast

Place a large cast iron skillet (or other oven-proof skillet) in the oven and preheat to 450 degrees F. Remove the pork from the marinade, pat dry, and season with salt and pepper. Once the oven comes to temperature, carefully add oil to the hot skillet and swirl to coat. Place the pork in the skillet and return to the oven for 10 minutes. Adding the pork to that very hot skillet will help to sear the meat on the outside, lock in the juices, and give it that crispy, flavorful exterior.

Turn the pork over, reduce the oven temperature to 400 degrees F, and continue roasting for 10-15 more minutes.

Step 3: Prepare Mustard Sauce

While the pork rests, stir together the simple creamy mustard sauce using the following ingredients:

• Sour cream
• Mayonnaise
• Dijon mustard
• Rosemary

What to serve with Roasted Pork Tenderloin

This simple roasted meat goes well with a variety of other dishes.

Pork Tenderloin Sides

• Make Ahead Garlic Mashed Potatoes or Skin-On Mashed Red Potatoes
• Skillet Cornbread
• Rice, noodles, or a loaf of crusty No-Knead Bread
• Buttermilk Biscuits
• Fried Apples
• Southern Collard Greens
• Brown Sugar Roasted Acorn Squash
• A simple green salad dressed in Pepper Jelly Vinaigrette
• Arkansas Green Beans with Bacon
• Sauteed Spinach with Garlic
• Mashed Sweet Potatoes

How do you make pork tenderloin juicy?

Not overcooking the meat is the key to preventing the pork tenderloin from drying out. Since this particular cut of meat is already very tender and lean, it does best when cooked quickly at a high temperature (by contrast, a tougher, fattier cut like a pork shoulder does best when cooked low and slow). If you roast the tenderloin at a low temperature or for too long, you risk drying out the meat, resulting in a tougher, chewier texture. For a juicy pork tenderloin, you're looking for a medium finish (about 145 degrees F).

Pork Temperatures

Total roasting time will vary depending on the size, thickness and temperature of your pork. As a result, I always recommend using a meat thermometer to know when your pork is done. The tenderloin is ready to come out of the oven when it reaches an internal temperature of 140-145 degrees F. The temperature will continue to rise as it rests, and you want to make sure that you don’t overcook the meat (because it can become dry).

Anywhere between 140° F and 160° F is fine; however cooking it more towards medium (145° F) will produce juicier pork. Always rest the meat for at least 5 minutes before slicing and serving.

What color is cooked pork tenderloin?

According to the National Pork Board, it's perfectly safe to consume medium pork (that's cooked to about 145 degrees F). At this stage, the pork will have just a slight touch of pink in the center and will be at its juiciest!

Preparation and Storage Tips

• Prep ahead! Marinate the tenderloin for at least one hour, or up to 24 hours in advance. Remove from the refrigerator 30 minutes before roasting.
• Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Sliced tenderloin is delicious on sandwiches the next day!
• How to reheat roasted pork tenderloin: Place the pork on a sheet pan and warm in a 325 degree F oven just until heated through (about 10-15 minutes). Be careful not to overheat, or the tenderloin will become dry. You can also reheat individual portions of pork in the microwave for 1-2 minutes.

Cook's Tips and Recipe Variations

• A single pork tenderloin is typically just 1 lb. of meat, making it an appropriate amount of food for 2-4 people (depending on the size of your appetite). If you’re feeding a larger family of 4-5, I recommend doubling all of the ingredients and roasting two tenderloins. 
• Substitute for Bourbon: The soy sauce and brown sugar are necessary for seasoning the meat and for encouraging caramelization on the outside. If you don't have bourbon, you can substitute with whiskey, brandy, apple juice, beef or chicken broth.
• When preparing the mustard sauce, feel free to substitute other herbs in lieu of the rosemary. Thyme, parsley, dill and basil would all work well. You can also just omit the herbs altogether!
• Pork tenderloin is a healthy option for most diets. The extra-lean meat is high in protein and a rich source of B vitamins and selenium. One 4-ounce serving of pork tenderloin has almost 24 grams of protein, 0 carbohydrates, less than 4 grams of fat, and just 136 calories. The American Heart Association has certified pork tenderloin as a heart healthy food!

More easy pork tenderloin recipes that you might enjoy:

• Grilled Pork Tenderloin with Spice Rub
• One Dish Garlic and Herb Pork Tenderloin
• 4-Ingredient Bacon Wrapped Pork Tenderloin
• Mustard and Brown Sugar Baked Pork Tenderloin
• Garlic Brown Sugar Pork Tenderloin

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Roasted Pork Tenderloin with Mustard Sauce

Tender and juicy roasted pork tenderloin is paired with a creamy mustard sauce for an easy dinner that's full of flavor.

Course Dinner

Cuisine American

Keyword baked pork tenderloin, easy pork tenderloin recipe, roasted pork tenderloin

Prep Time 10 minutes

Cook Time 25 minutes

Resting Time 1 hour 10 minutes

Total Time 1 hour 45 minutes

Servings 2 - 4 people

Calories 334kcal

Author Blair Lonergan

Ingredients

FOR THE PORK:

• 2 tablespoons soy sauce
• 2 tablespoons bourbon
• 1 tablespoon brown sugar
• 1 pork tenderloin (about 1 – 1 ½ lb.)
• Salt and pepper
• Vegetable oil

FOR THE SAUCE:

• ¼ cup sour cream, at room temperature
• ¼ cup mayonnaise, at room temperature
• 2 tablespoons Dijon mustard
• 1 ½ teaspoons chopped fresh rosemary (or ½ teaspoon dried rosemary)

Instructions

MARINATE THE PORK:

• Combine soy sauce, bourbon and brown sugar in a large Ziploc bag or dish. Add pork to the marinade and refrigerate for at least 1 hour (or up to overnight).

ROAST THE PORK:

• Place a large cast iron (or other oven-safe) skillet in a cold oven. Preheat the oven (and the skillet) to 450 degrees F.
• Remove the pork from the marinade. Pat dry; season liberally with salt and pepper on all sides.
• Carefully remove the hot skillet from the oven. Add 1-2 teaspoons of vegetable oil to the skillet and swirl to coat the bottom of the pan. Place the pork in the skillet and return to the oven for 10 minutes. Turn the pork over, reduce the oven temperature to 400 degrees F, and continue roasting the pork for about 10-15 more minutes. The pork is done when it reaches an internal temperature of 140-145 degrees F in the thickest part (about 20-25 minutes total).
• Allow the pork to rest for 5-10 minutes before slicing. Meanwhile, prepare the mustard sauce.

PREPARE THE SAUCE:

• In a small bowl, stir together the sour cream, mayonnaise, Dijon and rosemary. Serve with sliced pork.

Notes

• A single pork tenderloin is typically just 1 lb. of meat, making it an appropriate amount of food for 2-4 people (depending on the size of your appetite). If you’re feeding a larger family of 4-5, I recommend doubling all of the ingredients and roasting two tenderloins. 
• Substitute for Bourbon: The soy sauce and brown sugar are necessary for seasoning the meat and for encouraging caramelization on the outside. If you don't have bourbon, you can substitute with whiskey, brandy, apple juice, beef or chicken broth.
• When preparing the mustard sauce, feel free to substitute other herbs in lieu of the rosemary. Thyme, parsley, dill and basil would all work well. You can also just omit the herbs altogether!

Nutrition

Serving: 1/3 of the pork and sauce | Calories: 334kcal | Carbohydrates: 6g | Protein: 32g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 114mg | Sodium: 560mg | Potassium: 635mg | Fiber: 1g | Sugar: 3g | Vitamin A: 119IU | Calcium: 36mg | Iron: 2mg