recipe exchange: dijon pork loin

The recipe I am sharing with you tonight is one of the simplest you’ll ever make.  It only involves five ingredients.  That’s it, just five.  Pork tenderloin.  Dijon mustard.  Herbs de Provence.  Salt.  Freshly ground black pepper.

This is the meat you make when you are planning more complicated or time-consuming side dishes.  The only steps are 1) combine the herbs and salt and pepper, 2) brush the tenderloin with Dijon mustard, 3) roll the brushed tenderloin in the herb/salt/pepper mixture, and 4) place in 400 degree oven for approximately 30 to 40 minutes or until meat thermometer placed in thickest part of tenderloin reads 160 degrees.

Have many of you received numerous emails asking you to be part of a recipe exchange like I have?  The one that says the best recipes are the ones you know by heart?  Well this is the recipe I know by heart.  And sorry for not responding to those emails… I got like a thousand!  I’ll just email everyone a link to this post instead.

You will surely impress your dining guests with this dish, I guarantee it.  The pork is flavorful and moist and really what more can you ask of meat?  (Note to my non-meat-eating readers: I will balance this out with a vegetarian recipe in the near future.  Another note to my non-meat-eating readers: if you ever decide to take up meat again I highly recommend starting with pork.  Bacon, in particular.)

Above, Dijon Pork Loin served with DuMac and Cheese.

Dijon Pork Loin

  • 1 lb pork tenderloin
  • 1 tablespoon Dijon mustard
  • 3 tablespoons herbs de Provence
  • ½ teaspoon salt
  • ½ teaspoon pepper

Preheat oven to 400 degrees.  Brush pork with mustard.  Combine seasonings in separate bowl and then rub into pork until entire tenderloin is covered with herb mixture.  Place in roasting pan on rack.  Roast until meat thermometer reads 160 degrees (approximately 30 to 40 minutes).  Remove from oven and let rest for five minutes before serving.

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