Dijon Balsamic Pork Tenderloin

Cooking whole pork tenderloin is daunting to some, but really it’s quite simple. The biggest thing to remember is that you absolutely need to have plenty of moisture to prevent drying out. By slathering the tenderloins in a thick sauce like this Dijon Balsamic sauce, you trap in the moisture and get super juicy pork. Dijon Balsamic Pork Tenderloin is one of those elegant main dishes that is easy enough to make for a special event or a Tuesday!

I use my largest cast iron to make this, it’s a 12 inch Lodge Cast Iron. If you don’t have a cast iron or don’t care for them, you could certainly just use a 13×9 baking dish. But you do want to try to keep them from being right up next to each other, as that will make the cooking uneven and might not come out as well as it could.

As with any roasted meat, it’s really important that you let it rest before slicing up into serving pieces. This allows the juices to get reabsorbed into the meat and keeps the tenderness. Nothing worse than making a perfectly juicy cut of meat and leaving all the juice on the cutting board.

I served this up with my delicious Three Cheese Potatoes au Gratin. The homemade cheese sauce is so velvety and creamy, you are going to have some very happy diners at your table!

Now Let’s Get Cookin’!

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Dijon Balsamic Pork Tenderloin

Such a simple preparation for so much succulent flavor!!

Course Main Course

Cuisine American

Keyword balsamic, cast iron, dijon, pork tenderloin, rosemary

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Servings 6

Equipment

• 12inch Cast Iron Skillet

Ingredients

• 12 oz Dijon Mustard
• 1 cup Balsamic Vinegar
• 2 Pork Tenderloins
• 2 tbsp Avocado Oil
• 4 tbsp Rosemary

Instructions

• Preheat the oven to 350degF.
• In small bowl, combine Dijon and balsamic (please note that this is balsamic vinegar and NOT vinaigrette).
• On a cutting board, lay out tenderloins. Generously slather with half of dijon mixture. Sprinkle each with 1 tbsp of rosemary.
• Add oil to cast iron and rub around to evenly coat. Put the tenderloin in the pan, dijon mixture side down. Slather with remaining dijon mixture. Sprinkle each with 1 tbsp of rosemary.
• Place in oven for 45 minutes. Let stand at least 5 minutes before slicing and serving.