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Pork Tenderloin With Rosemary

User Rating 4 Star Rating (1 Review)


Pork Tenderloin

Pork Tenderloin

Diana Rattray
Serve this tasty pork tenderloin with hot cooked rice and spinach or chard for a delicious family meal.


  • 2 tablespoons vegetable oil
  • 2 pork tenderloins, about 2 pounds
  • **Rub**
  • 2 tablespoons spicy mustard or Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • **Sauce**
  • 1/4 cup spicy mustard
  • 1 tablespoon vegetable oil
  • 3 tablespoons cider vinegar
  • 1/4 cup brown sugar
  • 1 teaspoon crumbled dried rosemary


In a large ovenproof skillet, heat 2 tablespoons vegetable oil over medium high heat. Trim excess fat from pork. Combine rub ingredients; in a bowl, stir together the 2 tablespoons mustard, salt, and pepper. Rub the mixture over the pork tenderloins. Add pork to the hot skillet and brown on all sides. This will take 4 to 6 minutes. Transfer to the oven and roast, uncovered, for about 30 minutes, or until the tenderloins register about 155° on a meat thermometer.

Remove pork to a serving plate and tent with foil.

Add the sauce ingredients to the skillet and bring to a boil over medium heat, stirring and scraping up browned bits. Simmer for 1 minute. Slice the pork and serve with sauce.
Serves 4 to 6.

More Pork Tenderloin
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Bourbon and Cola Glazed Pork Tenderloin
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Pork Tenderloin With Peach Jalapeno Glaze

User Reviews

Reviews for this section have been closed.

 4 out of 5
A Keeper, Member Mama_TinyT

I made this recipe and we decided that it's a keeper. The tenderloin comes out very moist and the sauce is wonderful. It has a little too much rosemary for our taste, so I adjust it. But it's quickly become a family fave!

30 out of 34 people found this helpful.

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