Orange Mustard Pork Tenderloin
Orange Mustard Pork Tenderloin is an orange mustard glazed pork tenderloin that is cooked to perfection. Sliceable and full of sweet and savory flavors in every bite.
If you are a fan of pork tenderloin this citrus infused recipe is one that you will want to make over and over again. A super easy and satisfying weeknight meal the whole family will get on board with.
Orange Mustard Pork Tenderloin
Hi friends, Heather here visiting from Food Lovin Family. Today I am sharing a family favorite, orange mustard pork tenderloin. It is tender and juicy with amazing citrus flavor and on your table in 40 minutes.
My kids can be picky eaters. As a food blogger I try to expose them to different recipes but most of the time they just want plain chicken, pork or pasta.
I was getting tired of making them the same thing so several months ago I came up with this orange mustard pork tenderloin for them to try. They ended up loving it and my oldest daughter even said she wanted it for dinner every night!
The best part about this dish is how easy it is to assemble. During the busy school week it is nice to have a dinner that the whole family will love and is quick to make.
What to Serve with Orange Pork Tenderloin
That is why this orange mustard pork tenderloin has become a regular on our weeknight menu. This meal goes well with a salad, roasted potatoes or even my kids choice, pasta.
What Do You Need to Make this Tenderloin
I bet you probably have most of the ingredients on hand to make this dish. You will need orange juice, orange marmalade (or honey), soy sauce, grain mustard, olive oil, garlic powder, rosemary and of course the pork tenderloin.
How to Make Orange Mustard Pork Tenderloin
After trimming off any excess fat, place the pork in a shallow baking dish and pierce with a fork. Mix together the remaining ingredients and spoon the mixture over the pork.
I like to reserve a little of the mixture to spoon over once cooked. Bake for 30 minutes or until the internal temperature is between 140-160 degrees. Let the meat rest for 5 minutes, slice and serve.
Why Do You Let Pork Rest Before Slicing
Allowing your pork to rest will ensure you get a juicy tenderloin. If you go and slice it right after you pull from the oven, it can leak out all the liquid and leave you with a pretty dry tenderloin.
You can add a tent of aluminum foil over your cooked tenderloin to allow it to stay warm as it sits after you cook it.
Why is my Pork Dry
One of the biggest complaints with pork is why is it so dry. Most of the time it is simply overcooking your pork. That is why I suggest you reach for a meat thermometer.
Then you can check the internal temperature of your pork. When it is ready to be pulled, remove and allow to sit for five minutes before slicing like I mentioned above.
Want More Pork Recipes
- Savory Pork Chops | Here is a really fantastic pork chop recipe to consider making. This pork chop is my tried and true recipe I make all the time.
- Asian Pork Tenderloin | Another great way to cook up a tenderloin is this recipe here. You get that Asian flare you might be craving in every single bite.
- Slow Cooker Pulled Pork | Give this pulled pork recipe a try. I made it right in my slow cooker so you have tons of juicy flavor in every single bite.
- Pork Chop Skillet Dinner | A simple and delicious one-pan meal! Pork chops are cooked to perfection with potatoes, carrots, onions and green pepper in a tomato sauce with a kick.
How to Store Leftover Pork Tenderloin
You will want to store your pork tenderloin in a proper container and place in the fridge. I like to push it back a bit on the shelf to ensure it stays the optimal temperature even when the doors open and close.
Then you can reheat in the microwave for a quick reheat. Or you can put some in a skillet with a little water or broth and warm it up that way. You can also reheat in the oven, if you cover it with aluminum foil.
Can You Freeze Pork Tenderloin
If you don’t plan to eat all this pork right away, you might consider freezing it. You can use a vacuum seal system if you have one to extend the freezer shelf life.
If you don’t have a vacuum seal you can place in a freezer bag. Work at getting as much air out as you can. Or store in a freezer friendly container. This pork will freeze for up to 3 months.
Thaw in the fridge the night before you plan to eat. Or place bag or container in cold water and store in the fridge to help it thaw faster. Then reheat however you choose.
You might also like Savory Pork Chops, Pork Schnitzel, Honey Garlic Pork Chops, Crockpot Italian Pork Chops, Slow Cooker Root Beer Pulled Pork, Slow Cooker Country Style Ribs, Orange Chicken, Brown Sugar Dijon Pork Tenderloin, Dill Pickle Roast Beef, Honey Glazed Pork Tenderloin or orange extract.
Are you a fan of pork tenderloin?
Orange Mustard Pork Tenderloin
Ingredients
- 1 pork tenderloin
- ¼ cup orange juice
- ¼ cup soy sauce
- 3 tbsp orange marmalade
- 2 tbsp stone ground mustard
- 3 tbsp extra virgin olive oil
- ¼ tsp garlic powder
- ¼ tsp dried rosemary
- ¼ tsp ground black pepper
- parsley and oranges slices for garnish
Instructions
- Preheat oven 400°F. Spray baking dish with non-stick cooking spray.
- Trim excess fat off pork tenderloin and place pork in baking dish.
- Pierce pork with a fork.
- In a small bowl, mix together remaining ingredients.
- Pour mixture over pork tenderloin, reserving a ¼ cup to spoon on after baking.
- Bake for 30-40 minutes, or until meat thermometer reads 140-160℉ in the center of the roast.
- Remove from oven and let rest for 5 minutes.
- Pour remaining mixture over pork, slice and serve.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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WE just had this for supper and it was very good. I used fresh garlic instead of powdered and I then rubbed about half the sauce into the pork and browned it in a cast iron skillet. I poured most of what was left over the pork before putting it in the oven. When done I let it rest for 10 min sliced it and poured the remains of the sauce over the meat. I did the browning and roasted in the same cast iron skillet. Will make it again. It is perfect for the two of us.