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This roasted pork tenderloin recipe is easy to make, delicious and FAST. This is marinated and quick-seared in cast iron to lock in flavor and juices. Served with sautéed apples and onions with a quick maple-mustard sauce.
Is pork tenderloin the must underrated protein on the planet? I’m starting to think so. This is such a versatile protein and it is so diverse in its ability to pair with herbs and spices.
It’s basically the filet mignon of pork. Tender, juicy, and best served a little pink.
My dad actually got me into pork tenderloin. He used to make this amazing tenderloin with nuts and dried fruit – I had always thought I hated pork, until I tried that and I was SOLD. This has similar components, with mustard, rosemary, apples and maple – it’s a great
This roasted pork tenderloin is marinated with in mustard and spices, and then seared in olive oil to seal in the juices and keep the pork tender. Marinating the pork is actually a very important part, this cut retains flavor so well, it loses a lot when it’s not marinated ahead of time. In my opinion at least, so marinate accordingly!
One of the best things about this recipe is that it is FAST. Marinating does take a tiny bit of time at first, but once you start cooking, it’s done in a flash! Make sure to cook correctly but DO NOT overcook. Serve this right at 145˚F, and use a meat thermometer if you don’t have one! They’re a lifesaver.
If you make this, don’t forget to tag me @mydaylykitchen or #daylyrecipes
Roasted Pork Tenderloin with Apples and Mustard Sauce
- 1 pork tenderloin
- 2 tbsp dijon mustard
- 2 1/2 tbsp olive oil
- 1/4 cup whole grain mustard
- 1 tbsp maple syrup
- 1/2 onion
- 1 apple
- 1 clove garlic
- 1 tbsp rosemary
- salt and pepper
In a bowl, mix 1/2 tbsp olive oil, dijon mustard, salt and pepper together and rub over the tenderloin. Let marinate 30 minutes to 2 hours
Heat 1 tablespoon oil in large cast iron or non-stick skillet over medium-high heat. Wipe excess marinade from pork and cook until browned on all sides.
Transfer to oven and cook until pork just reaches 145°F, approx 10-15 minutes (depending on the thickness of the tenderloin)
Be careful not to overcook
While pork cooks, mix together whole grain mustard and maple syrup and set aside
Remove pork from oven, and set aside under foil to rest. In the same pan, add last tbsp of olive oil and the onion and apple cook until just translucent. Once cooked, add garlic and rosemary and cook for 1 minute more.
Slice up pork tenderloin and serve drizzled with maple mustard sauce and sautéed apple and onion mixture on the side
***If cooking in a non-stick pan, you will need to sear in the pan, and then roast on a baking sheet in the oven.