EASY Pork Tenderloin with a Dijon Mustard Glaze

I’m always in search of a good Sunday supper.  It was a tradition in my house growing up.  Our family sat down together for an early dinner that doubled as family time.  But while my mother would spend the better part of the afternoon in the kitchen, I opt for shortcuts whenever possible.  Which brings me to this simple pork tenderloin with roasted Brussels sprouts on the side.

Pork Dish

The recipe was thrown together, after I realized the cut of meat delivered with my groceries was too small for the slow cooker pulled pork I had originally planned (Instacart is my new jam!) .  So into the oven it went with some Grey Poupon.  Oh yes, time to get fancy!  Here’s how:


1 pork tenderloin (about a pound or so)

3 tablespoons Dijon mustard

1 tablespoon agave or honey (adjust to taste)

Salt and pepper

Dried rosemary

1 pound Brussels sprouts

Extra virgin olive oil

Garlic powder


What to do:

Preheat oven to 350 degrees.  In a bowl, mix Dijon mustard and agave.  Place tenderloin on a non stick baking tray (or if you are like me, foil and use a non-stick spray) and brush with mustard mix.  Make sure to coat sides and even lift to get underneath.  Sprinkle generously with salt and pepper.  Add a pinch of rosemary then roast in the oven for 30-45 minutes, taking meat out at the 20 minute mark to brush once more with the mustard mix.    Make sure internal meat temperature reaches 145 F.  Let the pork rest for 5 minutes or so on the cutting board before you slice.


As for the Brussels sprouts…these couldn’t get any easier!  Trim and slice in half.  Toss in a bowl with extra virgin olive oil.  Sprinkle generously with salt and pepper.  Add a little bit of garlic powder and spread sprouts on a baking tray.  You can start them in the oven on another rack after you add that second coat of mustard glaze to the pork.  Once you take the pork out, shake the tray of sprouts around and turn up the heat to 400 degrees.  Put sprouts back in for another 10-15 minutes.  If you like them extra browned like I do, roast them a little longer.


*Tip* If you happen to have a shallot in the pantry, slice it up and add to the sprouts before you start roasting!

This dish makes a great weekend dinner, when you working mamas actually have the time to cook (an hour tops!).  It also holds up great for meal prepping.  If you’re looking to do both, roast an extra pork tenderloin at the same time and double up on the sprouts, as this recipe only makes about 4 servings.  This time around, I also added some rice pilaf on the side (instant of course!) to further the impression I spent several hours in the kitchen 😉


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