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
Looking for a simple yet elegant roast that’s ready in under 40 minutes? This Dijon and Sage-Coated Pork Tenderloin is your answer! Juicy pork tenderloin is coated with tangy Dijon mustard, fresh sage, and garlic, then roasted to golden perfection. The result — a tender, flavorful, and lean main course that pairs beautifully with roasted vegetables or mashed cauliflower.
🧂 Why You’ll Love This Recipe
This dish is a weeknight wonder and dinner party favorite rolled into one:
- ✅ Quick prep & cooking time — ready in just 40 minutes.
- 🌿 Fresh sage & Dijon combo gives an aromatic, earthy tang.
- 🥩 Lean protein that fits low-carb, low-fat, and high-protein diets.
- 🍽️ Perfect centerpiece for an elegant dinner spread.
👨🍳 How It’s Made
Start by searing the pork tenderloin to lock in flavor, then coat it with the Dijon–sage mixture before finishing in the oven. The result is a succulent interior wrapped in a flavorful herb crust that caramelizes beautifully during roasting.
Pro tip 💡: Use a meat thermometer and aim for 63°C (145°F) — that’s the sweet spot for perfectly cooked, juicy pork.
🍴 Serving Suggestions
Pair this tenderloin with:
- 🥦 Roasted Brussels sprouts or green beans almondine
- 🥔 Garlic mashed potatoes or cauliflower mash for a lighter option
- 🍷 A glass of crisp Chardonnay or dry Riesling
💪 Nutrition Highlights
Each serving delivers:
- Calories: 172 kcal
- Protein: 26 g
- Fat: 6 g
- Carbs: 1 g
Perfect for anyone tracking macros or following a lean eating plan.
🧠 FAQs
Can I use dried sage instead of fresh?
Yes! Substitute 1 teaspoon of dried sage for 1 tablespoon of fresh sage, but crush it lightly to release aroma.
What’s the best mustard to use?
Dijon is classic for its tangy-smooth flavor, but a whole-grain mustard adds a rustic twist.
How do I prevent the pork from drying out?
Avoid overcooking — once it hits 63°C (145°F), let it rest covered for 10 minutes to retain juices.
💬 Comments
“Absolutely delicious and easy to make. The mustard crust adds so much flavor!” – Carla M.
“Made this for meal prep — it stayed juicy even after reheating. 10/10!” – Mark M.
“I served this with roasted carrots and mashed potatoes. My family loved it!” – Angela K.
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
Shallow Baking Pan
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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.
