An Easy Pork Tenderloin Recipe, Just in Time for the Holidays
Ultra tender and flavorful, a big, beautiful roasted pork tenderloin doesn’t need much help to be incredibly delicious. In other words, pork tenderloin is really easy to roast to perfection and is, therefore, ideal for serving as a meaty centerpiece at your next holiday meal! It feels celebrational, in the way only a large, somewhat spendy cut of meat can, but it’s a lot easier to make—and cook in the oven to buttery perfection—than something like prime rib or a whole turkey. Because tenderloin is so naturally tender, we don’t even bother with a marinade, which saves time and effort. A snazzy, creamy white wine-mustard sauce on the side dresses the finished pork tenderloin up a bit, as does a crisp, rich crust of pistachios. Whether you’re looking for a stand out holiday recipe to anchor your Christmas dinner, or just a special supper for a weeknight, this pork tenderloin recipe is sure to hit the spot.
Everything You’ll Need To Make This Easy Pork Tenderloin Recipe
Nothing fancy or hard-to-find here, this is a trusty, simple roast pork tenderloin recipe that could knock it out of the park on a weeknight as easily as it could show off at a fancy Christmas dinner! When you’re buying pork tenderloin, note that they often are sold in packages of two, which is fine! Just check the weight—we’re calling for three pounds total in our pork tenderloin recipe, so as long as you’re close to that poundage, you’ll be good to go. Here’s what you’ll need:
- Pork tenderloin
- Pistachios
- Mustard powder
- Fresh thyme leaves
- Fresh garlic
- Black pepper
Pork Tenderloin + Creamy Mustard Sauce = A Super Deluxe Situation
Mustard makes an appearance in the delicious, simple pistachio crust that we use to coat the pork tenderloin before roasting, and it lends its lovely sharpness to this creamy sauce that you’ll serve with the finished tenderloin, too. Pork and mustard are a classic combo that we just love, and so we’re leaning into it with abandon. Trust us on this one, OK? Lean into this luxurious mustard sauce. Everyone around your table will thank you! You’ve already got garlic and fresh thyme from making the tenderloin itself, so here’s everything else you’ll need to make the sauce to go with it:
- Butter
- Shallot
- Dry white wine
- Chicken stock
- Dijon mustard
- Whole grain mustard
- Heavy cream
How to Cook Pork Tenderloin
Tenderloin wants to be, well, tender. It’s hard to mess up, all you need to do is not overcook it. The only thing to remember is to check the internal temperature—when you get a reading of 145°F on an instant read thermometer, that pork is done! Pull it out of the oven right away. Here’s how to cook pork tenderloin in the oven:
- Make the pork crust by blitzing the pistachios, ground mustard, thyme, garlic and pepper in a food processor.
- Roll the pork tenderloin (or pork tenderloins) in the crust until it’s well-coated.
- Roast! About 30 minutes at 375° F, but don’t go by time alone! Check that temp.
- Whip up the creamy wine-mustard sauce.
- Pull the pork from the oven, let it rest for just a couple of minutes. Then, slice and serve!
An Easy Show-Stopper Holiday Recipe, For Real? For Real!
We love recipes like this—easy, beautiful, smart, crowd-pleasing. And we especially love them at the holidays, when we all need a little more ease in our lives. If you try it, let us know, OK? Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!
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