Mustard Crusted Pork Tenderloin

A food processor does the real work here. Scallions, garlic, fresh thyme, horseradish-flavored Dijon mustard, and olive oil get blitzed into a thick, pungent paste that coats the pork tenderloin before roasting.

That paste does double duty. The mustard and garlic form a savory crust as the heat sets it, while the scallions and thyme keep things fresh and herby underneath. Horseradish Dijon is the specific call here, and it matters. Regular Dijon works in a pinch, but that horseradish kick adds a sinus-clearing warmth that plain mustard can’t deliver.

Roasting on a rack with chicken broth in the pan below means the pork cooks evenly from all sides while the broth catches drippings for basting. Those occasional bastes keep the outside moist without washing off the crust.

Let it rest a full 10 minutes before slicing into thin rounds. Cut too soon and you’ll lose all those juices to the cutting board.

Pro Tips

• Bring the tenderloin to room temperature for 20 minutes before roasting. Cold meat roasts unevenly, leaving you with dry edges and a raw center
• Use an instant-read thermometer. Pull the pork at 145°F (63°C) and let carryover heat bring it to a safe temperature during the rest
• If you can’t find horseradish Dijon, mix ½ teaspoon prepared horseradish into regular Dijon
• Save the pan drippings mixed with the broth as a light jus for serving

Variations

• Herb-heavy crust: Add rosemary and sage to the food processor for a more complex herb coating
• Honey mustard version: Stir a tablespoon of honey into the paste for a sweet, caramelized crust
• Panko finish: Press panko breadcrumbs into the mustard paste before roasting for extra crunch