Prep 10 mins
Cook 40 mins
This recipe, which comes from Canadian Living magazine, is very easy to prepare and is ready in under an hour. Serve with rice pilaf.
- 3⁄4 lb pork tenderloin, trimmed
- 1 tablespoon Dijon mustard
- 1⁄2 teaspoon dried thyme
- 2 teaspoons crushed black peppercorns
- Pat the tenderloin dry.
- Mix together the mustard and thyme; spread all over the tenderloin.
- Sprinkle all over with the peppercorns.
- Place on a rack in a roasting pan and roast in a 400 degree F oven for 30 to 40 minutes or until a meat thermometer inserted into the thickest part registers 160-170 degrees F and juices run clear.
- To serve, cut into 3/4-inch thick slices.
This is definitely a recipe to remember. And it's simple enough for anyone to memorize. The pork smelled wonderful when it was roasting, tasted spectacular, and is elegant enough for very picky guests. Thank you for including a temperature for judging doneness. I found it useful. And thank you for sharing this delicious pork recipe with us.
A great delicious tasting recipe! I added a little crushed garlic and a pinch of dried rosemary to the mustard mixture. The addition of the freshly crushed peppercorns really makes this dish special. I had two tenderloins so used 2 tablespoons of Dijon.
I would give this 10 stars if I could. Truly one of the best meals I have ever made. My family barely touches the side dishes when I make it. Great for a dinner party, also.