I made this for a mid-week date night. The recipe was very easy and the end result was absolutely wonderful. I used a pork tenderloin from the supermarket - as it was just two of us and it was mid-week. I did exactly 1/2 of the ingredients and fit a 1.5 pound tenderloin perfectly. Removing the tenderloin at 155 and letting it rest to 160 made it melt in your mouth tender. I plan to make this recipe a staple and it would be great for a large family Sunday dinner. I served the dish with fresh sauteed spinach and roasted potatos. If you are thinking about making this Dijon Pork Loin - DO IT!
Dijon Pork Loin
Yield: Makes 6 to 8 servings
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Bake: 1 Hour, 15 Minutes
Stand: 15 Minutes
- 4 tablespoons steak seasoning
- 2 tablespoons all-purpose flour
- 1/4 cup butter, melted
- 2 tablespoons Dijon mustard
- 1 (3 1/2- to 4-lb.) boneless pork loin roast, trimmed
- Garnishes: fresh basil leaves, cherry tomatoes
- 1. Combine first 4 ingredients in a small bowl. Rub mustard mixture evenly over roast. Place roast on an aluminum foiled-lined broiler pan.
- 2. Bake at 475° for 20 minutes. Reduce heat to 350°, and bake 50 to 55 more minutes or until a meat thermometer inserted in thickest portion registers 155°. Remove from oven, and let stand 15 minutes or until thermometer reaches 160° before slicing. Garnish, if desired.
- Note: For testing purposes only, we used McCormick Grill Mates Montreal Steak Seasoning.
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