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’
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!
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.
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.
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!
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!
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!
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!
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!
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
- 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
- Pat dry the loin with some paper towel. Season with salt, pepper, garlic powder, onion powder, paprika.
- In a small bowl whisk mayo and mustard and slather it all over the loin. Place in the fridge for one hour.
- While the loin is marinating. Boil the potatoes and rutabaga till fork-tender, about 20 minutes.
- 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.
- 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.
- 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:
- 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.
- 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.
- 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:
- 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.
- While the meat is resting, warm up the potatoes, beans, and spinach.
- Slice the tenderloin into 1/4 inch rounds roughly 1 cm in thickness.
- Place a nice round of the potato/rutabaga puree onto the plate. Place a few of the loin rounds on top of the puree.
- 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.
- 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!