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Ah, roasted pork tenderloin with old-style mustard… a classic, yes, but when it’s well done, it’s pure bliss. I admit, I don’t use olive oil, I prefer this raw touch, the mustard speaks for itself.
I like when the meat has almost become tender to the touch even before cutting it. Sometimes, I forget the resting time, it happens, and then the meat is less tender… but we learn!
Let’s be honest, it’s a simple recipe but it always makes an impression, especially when you have some slightly fancy guests at home. They will be delighted, Marmiton’s word on it.
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So, I’m offering you the version I often prepare, you’ll see, easy and full of flavors, I promise you’ll enjoy without stressing.
Ingredients for roasted pork tenderloin with old-style mustard
- 1 pork tenderloin (about 600g)
- 2 tablespoons of old-style mustard (yes, with the little seeds, that’s what gives character)
- 20 cl thick crème fraîche (not too light, otherwise it doesn’t hold well during cooking)
- 1 onion (finely chopped, I like it mild in flavor)
- 1 garlic clove (I always squeeze it, and you?)
- Salt and pepper freshly ground, of course
- A bit of butter for cooking
Step-by-step preparation of pork tenderloin with old-style mustard
- Preheat your oven to 180°C, that’s essential for even cooking.
- Brush the tenderloin generously with mustard, don’t hesitate to cover it all over, it’s the key to flavor.
- Salt and pepper the meat, don’t be stingy, it needs to be well seasoned.
- Heat a pan with butter, and sear the tenderloin on all sides so it’s nicely browned, this seals the flavors.
- Then place it in a dish suitable for the oven, pour the chopped onion and garlic around it.
- Bake for about 25 minutes. Personally, I check with a thermometer, 65-70°C at the core is perfect.
- After cooking, take out the tenderloin, let it rest for 5 minutes so the juices redistribute (this is where the magic happens).
- Meanwhile, collect the juice released in the dish, put it in a saucepan, add the crème fraîche then gently reheat.
- Pour the sauce generously over the meat before serving. Honestly, this sauce makes all the difference.
Essential utensils to succeed in this recipe
- A pan for searing the meat
- An ovenproof dish, not too big, to keep the juice concentrated
- A kitchen brush to spread the mustard (but the hand works very well too)
- A cooking thermometer if you’re like me, quite particular about cooking
- A small saucepan for the sauce (convenient to collect the drippings)
As you see, it’s not complicated, but you just have to not be in a hurry, gentle oven cooking is my little secret for a perfect tenderloin.
Try it with homemade mashed potatoes or roasted vegetables, I always fall for autumn’s sweets, but well, to each their taste. Oh, and if you don’t have crème fraîche, a plain yogurt can help out.
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The real success is to take the time, let the mustard do its work, and savor the moment. A simple dish that turns an ordinary dinner into something a bit special.
Some tips to enhance your pork tenderloin with mustard
- Sometimes I add a drizzle of honey to the sauce for a sweet-salty touch, it pleasantly surprises.
- If you like spiciness, a hint of Espelette pepper mixed into the mustard is great.
- Don’t neglect the resting of the meat, it changes everything for the texture.
- Choose an old-style mustard that has a kick, keep artisanal brands if possible.
I remember a dinner where I forgot the mustard, disaster, the guests complained (rightfully). Since then, it remains my essential touch.
