Pork Tenderloin with Mustard and Thyme

June 1, 2009

A tasty pork tenderloin.

  • Pork Tenderloin
  • Garlic
  • Fresh Thyme
  • Dijon Mustard – use the grainy stuff or the smooth or both
  • Salt/Pepper

Crush a few garlic cloves.

Cut three or four lengths of kitchen twine.

Separate the two pieces of meat. Coat the inside with mustard then stick garlic and fresh thyme sprigs in between.

Tie the two pieces together with the twine.

Coat the outside with more mustard. Slip a few more thyme sprigs under the twine. Season with salt and pepper.

Place in a roaster pan. The rack isn’t a necessity. Roast at 350 for 90 minutes, give or take.

It’s done when it reaches 170 degrees. I love the thermometer fork for this.

Cut the twine and remove it, along with the spent thyme sprigs. Slice.

Garnish with a thyme sprig or two and serve.

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{ 3 comments… read them below or add one }

1 Wendi November 23, 2009 at 4:41 pm

I always use the two pieces separately. It never occurred to me to put them together like this. The roast looks fabulous, I must give it a try.


2 Wendi December 8, 2009 at 4:08 pm

I made this over the weekend using creamy dijon. The taste was great but mine looked a little more homely than yours. I think I should have slathered some gainy mustard on the outside to pretty it up.


3 Karen Bove December 8, 2009 at 4:34 pm

Glad you liked it! The grainy stuff probably does make for a prettier picture but it doesn’t make much difference in the taste.


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