Roasted Djion Pork Tenderloin


This main dish is super simple by just mixing together a few ingredients and throwing it in the oven.  I even threw in some green beans for simple clean up (and used some leftover mashed potatoes.)  Make sure to allow your pork to rest for the juices to have time to re-distribute.
(I served with roasted green beans by adding them to the roasting pan about 10 minutes after the pork went into the oven. Save on dish washing!)

1 pork tenderloin
3 tablespoons Dijon mustard
3 tablespoons balsamic vinegar
1 tablespoon horseradish
1 tablespoon extra-virgin olive oil
1 tablespoon salt
1/2 teaspoon pepper
5 sprigs fresh time, leaves removed, (or 2 teaspoons dried thyme)


Preheat the oven to 400 degrees.

Whisk together the garlic, balsamic vinegar, Dijon mustard, olive oil, salt, pepper and thyme in a small bowl and smother all over the pork.



Let it sit for 20 minutes as the oven preheats.

Heat oil in a large pan. Sear on all sides.

Place in oven and roast for 30-40 minutes, or until the internal temperature of the pork is about 145 degrees.

Allow pork to rest before slicing.  Serve warm with sides of your choice.

Original Recipe:

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