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.
Servings 2 - 4 people
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)
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.
- 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!
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