Meat and Poultry

Easy Mustard crusted Pork Tenderloin

Loreto December 15, 2020

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Easy Mustard crusted Pork Tenderloin. Moist, tender, melt in your mouth deliciousness meets a lovely crispy crust! Furthermore, it has a  nice punch from some mustard, lovely velvetiness from the potatoes, and some texture from the spinach and beans! Here is a lovely meal, great for the holiday menu!

Song of the day: “I’ll Be Home For Christmas” by Michael Buble’

Pork tenderloin-plate with sides

Easy Mustard crusted Pork Tenderloin. Do you like levels of flavor and texture? More so, are you wondering about things to make for a delicious festive meal? I have something that will provide an answer to both of those questions. This dish! It presents well and the layers play with the taste buds in a most joyous way!



Finding that sweet spot.

As food bloggers, I think we are always trying to better our flavor game. Similarly, we want our dishes to look enticing and evoke some craving! When this recipe for Easy Mustard crusted Pork Tenderloin came to mind, I wanted to create something beautiful. The urge to combine textures and flavors was at the forefront of my thoughts! Today I am sharing this adventure with you, and I hope that I did my creativity justice with this utterly delicious dish!

Come with me and let’s whip up a beautiful, tasty, interesting festive meal. I am sure whomever you are experiencing this holiday season with, will truly appreciate all your cooking love!

Pork tenderloin-ingredients

Let’s talk about the star of the show!

Obviously, the pork tenderloin is the star of this dish!. The trick with this cut of meat is to not overcook it, and more so for it to not be undercooked! This is where the meat thermometer comes in.

Someone may say why not use time or your touch. Well, you may be right, however, I am not a chef and am a bit nervous relying on my touch, as a result, a thermometer works very well! The optimum temperature for tenderloin is 145 degrees Fahrenheit. 

Let’s not jump ahead of ourselves.

Before we even think of internal temperature, we have to marinate the tenderloin. I used a blend of mayo and grainy mustard. In the specific, it was an olive oil mayo and a Dijon mustard. However, you can use any mustard of choice.  Firstly, we season the loin with salt, pepper, onion powder, garlic powder, and paprika. Now time to slather that lovely loin with this mixture and let it sit in the fridge for about an hour.

Pork tenderloin-prep-mustard

Time to put the crisp into the crumb!

I love this part. We take the loin out of the fridge and we scrape off some of the marinade. If you leave too much on, the crumbs will just fall off. Now a nice bowl or dish with a mixture of Italian breadcrumbs and furthermore, some panko crumbs. This will give us that crispy lovely texture to encase this tenderloin.

pork tenderloin-prep-breadcrumbs

Fire the stove time to sizzle this crusty pork tenderloin!

For best results use a cast iron pan with some olive oil and butter. That is not only going to crisp up the tenderloin, more so the butter will add even another level of flavor to the coating.

Some things to remember

One thing to do is to wait for that oil to get hot, not to the point of smoking, but hot enough to get a sizzle when you place the loin in the pan. 

Turn the pork as the surface turns golden brown and when around the loin is golden, check the temperature and see if you have 145° F. If so, take it out of the pan and place it on a plate lined with a paper towel, if not, into a 325° F oven for a few minutes checking the loin frequently for temperature. Your star of the show is ready to be plated and almost time to enjoy this Easy Mustard crusted Pork Tenderloin!

Pork tenderloin-sliced

If a crust could speak!

By the look of the breaded pork tenderloin all golden tells me that we are going to hear some crunch when we cut through. To me, it is music to my ears! My mouth is watering!

Easy Mustard crusted Pork Tenderloin-text on photo

What are the other components of the dish?

Before cooking the tenderloin, I made up some mashed rutabaga and potatoes with some butter and cream. Also, I sautéed a can of mixed beans with some onion, garlic, and seasonings. Furthermore, made up some wilted spinach in a pan with olive oil, garlic, and chili flakes. Really easy components to take this festive Easy Mustard crusted Pork Tenderloin onto the flavor train express!


This is how the plating goes. I had everything warming as the tenderloin was cooking. Onto the plate goes a nice round of the potato puree. Then slices of the tenderloin, accompanied by a side of the sautéed beans. More so, we top off the tenderloin with some of the wilted spinach. And that my friends is that. Here is your wonderful festive meal waiting to be enjoyed by family and friends!

Pork tenderloin-plated

All aboard the flavor train!

I love all that is happening in this dish. The potato rutabaga is like velvet on my tongue. Talk about surprising crispiness amongst the softness as you bite into the loin. That coating crunches and you taste all those lovely seasonings along with that buttery crust. Tender and so succulent is the meat, it just melts in your mouth. 

The beans offer some diversity in texture, however, also adding a lovely nutty earthiness to the mix and that sweetness of the onion is perfect with the caramelization of the pork! Finally, the wilted spinach just tops the flavor, adding even more juiciness to the whole with a lovely earthy flavor as well!

Final thoughts

This year, things are a bit different, however, I believe we must make the best of it. Whether with your whole family or just your mate, or even if you are alone, this Easy Mustard crusted Pork Tenderloin, will surely feed part of your foodie soul. Remember you are not alone, we are in this life experience all together and this too will pass! But for now, Happy Holidays everyone. One huge virtual hug coming from us both to you! Let’s eat!


Pork tenderloin-plate with sides

Easy Mustard crusted Pork Tenderloin

  • Author: Loreto
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: serves 4 people 1x
  • Category: Main
  • Method: stovetop/baked
  • Cuisine: North American


Easy Mustard crusted Pork Tenderloin. Moist tender melt in your mouth deliciousness meets a lovely crispy crust! Furthermore, it has a  nice punch from some mustard, lovely velvetiness from the potatoes, and some texture from the spinach and beans! Here is a lovely meal great for the holiday menu!


For the tenderloin:

  • 1 Pork tenderloin about 600 to 700 grams
  • 1 tsp  each of salt and fresh cracked black pepper
  • 1/2 tsp each of onion powder, garlic powder, paprika
  • 2 Tbsp each olive oil mayo, Dijon grainy mustard
  • 1/2 cup of  Panko crumbs
  • 3/4 cup of Italian style bread crumbs
  • 4 Tbsp olive oil
  • 1 pat of butter

Mashed potatoes:

  • 5 medium red potatoes peeled washed and quartered
  • 1 rutabaga peeled and cubed.
  • 2 Tbsp salted butter
  • 1/4 cup of heavy cream
  • salt and pepper to taste


  • 1 can mixed beans
  • 1 small onion sliced
  • 2 Tbsp olive oil
  • salt and pepper to taste
  • 2 Tbsp olive oil


  • 2 bundles of spinach, trimmed, washed, and spun.
  • A splash of olive oil
  • 1 clove garlic pressed
  • Pinch of chili flakes
  • salt and pepper to taste


Pork tenderloin:

  1. Pat dry the loin with some paper towel. Season with salt, pepper, garlic powder, onion powder, paprika.
  2. In a small bowl whisk mayo and mustard and slather it all over the loin. Place in the fridge for one hour.

Mashed Potatoes:

  1. While the loin is marinating. Boil the potatoes and rutabaga till fork-tender, about 20 minutes.
  2. Drain and mash with butter and cream. Do not put all the cream in, just add a bit at a time until you have a nice smooth creamy consistency. Season with salt and pepper. Set aside.


  1. In a medium sauté pan, drizzle oil and toss onions in. Bring to medium heat. Cook for a few minutes until onions become translucent then drop in the beans. Season with salt and pepper and cook for about 10 minutes. Set aside.


  1. In a sauté pan drizzle in olive oil, toss in garlic and chili flakes. Bring to medium heat then throw in spinach a little at a time. When spinach begins to wilt add more until all are in the pan. Cover and let cook for about 15 minutes stirring frequently. Season with salt and pepper, and set aside.

Cooking the loin:

  1. Take the loin from the fridge. Scrape off some of the marinade. In a dish mix breadcrumbs and panko. Place the loin in and coat well pressing the mixture into the loin.
  2. Heat up oil and butter in a cast-iron pan. Bring to medium to high heat then take the breaded loin and shake off any excess breading. Place in pan and cook until golden turning to make sure it gets golden on all sides. About 10-15 minutes.
  3. When the loin is all golden, check with a meat thermometer placed in the thickest part right in the center of the meat. It should read 145 degrees Fahrenheit.

How to get the loin to temperature:

  1. If it is not, then place it in the oven for a few minutes checking the temperature frequently to get it to that temperature we want. Take out of oven and place on a paper towel-lined plate. Let it rest for 10 minutes.


  1. While the meat is resting, warm up the potatoes, beans, and spinach.
  2. Slice the tenderloin into 1/4 inch rounds roughly 1 cm in thickness.
  3. Place a nice round of the potato/rutabaga puree onto the plate. Place a few of the loin rounds on top of the puree.
  4. Then add a scoop of the beans to one side, and the wilted spinach on top, however not covering the crust. We want to preserve some of that crunch.
  5. That’s it, ready to serve!



You can use any mustard you want.

A meat thermometer works best to achieve the optimum temperature for the loin: 145 degrees Fahrenheit!

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  • Avatar
    Reply Shelley December 16, 2020 at 1:20 pm

    Oh, Loreto – what a masterpiece! Layer upon layer of flavors and textures combined into one lovely recipe. Definitely worthy of a holiday celebration!

    • Loreto
      Reply Loreto December 16, 2020 at 7:01 pm

      Thank you Shelly. What a huge compliment. I am so deeply grateful!
      Have a wonderful Holiday season!

  • Avatar
    Reply veenaazmanov December 17, 2020 at 11:18 pm

    This dish sounds so perfect and best for the festivity. Loved your recipe and just need to get going too. Delicious.

    • Loreto
      Reply Loreto December 20, 2020 at 10:32 am

      Thank you. I was a bit nervous with this one because it has lots going on. However, in the end the flavors and textures work well in balancing each other out!
      happy festive cooking!

  • Avatar
    Reply Debbie December 18, 2020 at 8:50 am

    Pork tenderloins are my favorite cut of meat and your recipe is amazing. The crust was such a flavorful compliment to the meat , this a recipe I will be making again and again.

    • Loreto
      Reply Loreto December 20, 2020 at 10:33 am

      Debbie you made my day. so so happy you tried it and loved that crust. It is a great recipe and one worthy of an encore performance!
      Happy Holidays!

  • Avatar
    Reply Amy December 18, 2020 at 1:32 pm

    This was such a delicious recipe. I eat a lot of pork but being Asian they are always in stir fries or noodles. For some reason I have never tried it crusted. Wanted to change up my repertoire and this was a welcome change!

    • Loreto
      Reply Loreto December 20, 2020 at 10:34 am

      Hi Amy, thank you! So happy to inspire you in different cooking methods. I think you are going to love this crust!

  • Avatar
    Reply Kushigalu December 19, 2020 at 2:16 am

    So many great flavors in this dish. Love the combo here. Would be star dish at holiday dinner table. Thanks for sharing

    • Loreto
      Reply Loreto December 20, 2020 at 10:35 am

      Wow I am so honored. What a beautiful thing to say! I am so grateful and too happy to know you will try this dish!
      happy Holidays!

  • Avatar
    Reply Tracy December 19, 2020 at 11:32 pm

    The flavors in this are incredible. My family LOVED it. Thank you!

    • Loreto
      Reply Loreto December 20, 2020 at 10:21 am

      Hi Tracy, There is nothing better than hearing your recipe has been tried. Thank you so much for trying it and enjoying it so much. I loved this dish. Loads of flavor and texture. Definitely not boring for the taste buds!
      Happy Holidays!

  • Avatar
    Reply Marisa F. Stewart December 20, 2020 at 10:58 am

    This dish is perfect for the smaller family gatherings during the holidays. I’ve printed out the recipe to make on Saturday after Christmas. There will only be three of us. Very small but I know the tenderloin will be super tasty!

    • Loreto
      Reply Loreto December 26, 2020 at 7:49 am

      Thank you Marisa. I am sure you will enjoy this recipe. It is so flavorful and with that marinated loin in that crispy coating. Just simply stupendous!
      Happy Holidays!

  • Avatar
    Reply Jacqueline Debono December 20, 2020 at 2:50 pm

    I’ve bookmarked this recipe for over the holidays. I love that you’ve included side dishes and how to make them as well. Your tenderloin looks fantastic! Looking forward to giving it a try!

    • Loreto
      Reply Loreto December 26, 2020 at 7:52 am

      Thanks Jaqueline, I wanted to create texture and balancing flavors in a dish. I loved it can’t wait to hear your feedback!
      Happy cooking and Cheers!

  • Avatar
    Reply Heidy December 21, 2020 at 8:03 am

    Your Easy Mustard crusted Pork Tenderloin recipe took boring old pork tenderloin to a WHOLE NEW LEVEL OF DELISH! I will be saving this to make again for the family! Happy Holidays!

  • Loreto
    Reply Loreto December 26, 2020 at 7:53 am

    Love the enthusiasm and this energy will definitely kick this dish to levels unknown. Thank you!

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