Dijon and Sage-Coated Pork Tenderloin
Michael Matthews adapted by JojoM
A flavorful pork tenderloin coated with Dijon mustard, garlic, and fresh sage, roasted to perfection.
Dijon and Sage-Coated Pork Tenderloin
Michael Matthews adapted by JojoMA flavorful pork tenderloin coated with Dijon mustard, garlic, and fresh sage, roasted to perfection.
Tools Used
Nonstick Skillet
Shallow Baking Pan
Instant-read Thermometer
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Ingredients
Main Ingredients
Instructions
Cooking Instructions
- 1
Preheat the oven to 190°C (375°F). Coat a shallow baking pan with cooking spray and set aside.
- 2
Use paper towels to pat the pork dry and season it with salt and pepper.
- 3
Warm oil in a large nonstick skillet over high heat. Once the pan is hot but not yet smoking, add pork, turning occasionally until browned on all sides, about 4 minutes. Transfer to the prepared baking pan.
- 4
Spread mustard, garlic, and sage over pork. Roast in the middle rack of the oven until an instant-read thermometer diagonally inserted 2 inches into the meat registers 63°C (145°F), about 20 minutes.
- 5
Transfer pork to a cutting board and cover with aluminum foil. Let pork rest for 10 minutes before slicing and serving.
Nutrition Facts
Serving Size: 1 serving
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
