July 25, 2007

pork tenderloin with mustard sauce

It was not too long ago when my cousin (she's still traveling around and enjoying her annual US trip before she leaves for Manila next month) introduced this new recipe to me. We liked it so much that I cooked it again for dinner tonight but I tried using pork tenderloins this time instead of chicken fillets. I also didn't grill it but roasted it in the oven and the result was equally good. The mustard and garlic combined with the rosemary leaves was a great flavor base for the pork. Two pieces of pork tenderloins were trimmed of extra fat, rinsed and patted dry with a papertowel. For the marinade, a mixture of yellow and dijon mustard were combined with minced fresh rosemary leaves, minced garlic (about 3 cloves), olive oil, salt & pepper to taste. Then the marinade was evenly brushed (I used a fresh rosemary sprig for the brush which worked well) all around the tenderloins and then allowed to sit in the fridge for about 3 hours. Then I transferred the tenderloins to a foil lined roasting pan and roasted them for about 50 minutes. We (my husband & I) both don't care for undercooked pork (which must be avoided) or cooked but still slightly pink in the center so a good hour of cooking the pork is ideal for us. The cooking time was just right to thoroughly cook the pork without drying it out. This was the result of a no fuss but quite tasty meal for a weeknight dinner.


  1. I'm glad you liked the grilled rosemary chicken with mustard. Next time I'll use pork tenderloins.

  2. thanks for sharing this mustard marinade recipe, it's now one of our favorites!