This dish is incredibly easy and takes about 20 minutes to cook. The sauce was inspired by the spicy mustard dip you get with Chinese takeout and it is so good! A meat thermometer is going to be your best friend when you cook a pork tenderloin otherwise you run the risk of a dried out, tough cut of meat. If you pull it out when the internal temperature reaches 150 degrees your pork is going to be perfectly juicy. If you are using an internal temperature then I’d recommend checking your pork after 10-11 minutes in the oven.

Happy Cooking!

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Hot Mustard Pork Tenderloin

The pork is juicy and tender and pairs perfectly with the hot and spicy mustard dip. Let me repeat, the mustard sauce is hot and spicy so those with delicate palates beware. We love heat in our house so this is one of our favorite dipping sauces.

Course main dish, meat

Cuisine American

Keyword paleo, pork, weeknight meal

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Calories 291kcal

Ingredients

• 1 1/2- 2 lb pork tenderloin
• 1/4 cup coconut aminos
• 2 TBSP bone broth
• 2 TBSP honey
• 1 TBSP granulated garlic
• 1/2 lemon, juiced
• 1/2 tsp cinnamon

Hot Mustard

• 1/4 cup dijon mustard
• 1 TBSP honey
• 1 TBSP coconut aminos
• 1 tsp thyme
• 1 tsp prepared horseradish

Instructions

• Combine pork, coconut aminos, broth, honey, granulated garlic, lemon juice, and cinnamon in a large sealable bag or container with an airtight lid. Rub the marinade ingredients all around the pork, close the bag or container, and place in the refrigerator for 8-12 hours
• Preheat oven to 425
• Preheat a large oven safe or cast iron skillet on the stove over medium-high heat
• Remove the pork from the bag or container and shake off any excess marinade. Discard the marinade
• Once the pan is heated, add 1-2 TBSP of avocado oil. Add the pork and cook 2-3 minutes to develop a nice brown. Flip and cook an additional 2-3 minutes
• Place the pan in the oven and roast for an additional 11-14 minutes or until the tenderloin reaches an internal temperature of 150 degrees on a meat thermometer
• Remove pork from the oven and let rest for 5 minutes before slicing
• Meanwhile, combine all the hot mustard dip ingredients together into a bowl and whisk to combine
• Enjoy!

Nutrition

Calories: 291kcal | Carbohydrates: 14g | Protein: 47g | Fat: 5g | Sugar: 14g