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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