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When buying pork tenderloins they usually come in a package of two pieces. This recipe will easily serve 6-8 people but can be adjusted to serve more or fewer.  The rule of thumb I use is equal parts of Dijon mustard to olive oil, and about 1/2 cup sauce per tenderloin.

 

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An easy way to measure the ingredients is to pour the olive oil into a measuring cup first, then add the Dijon until the oil level reaches the desired level. Whisk it together until the oil is completely emulsified.

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Then I use a spoon and spread the sauce all over the tenderloins to cover every inch.  It is thick so it spreads easily.

Bake for one hour.  Transfer the tenderloins to a platter and let it rest while you make a gravy out of the drippings. Serve with mashed potatoes.

 

 

Pork Tenderloin Dijon
 
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This recipe is very flexible. You can adjust for any amount of meat, just be sure to use equal parts of olive oil & Dijon mustard.
Recipe type: Entree
Cuisine: American
Serves: 6-8
Ingredients
  • 1 pkg Pork tenderloins (contains 2 pieces)
  • ½ cup Olive oil
  • ½ Dijon mustard
Instructions
  1. Rinse the pork tenderloins and place in a, 9"x13" baking pan
  2. Measure the olive oil into a 2-cup measuring cup
  3. Add the Dijon mustard until the oil level reaches 1 cup
  4. Whisk together until the oil is completely emulsified
  5. With a spoon, spread the mixture evenly over the top of the tenderloins
  6. Bake at 350 degrees for 1 hour
  7. Let rest for about 15 minutes before slicing.
Notes
When the baking is done, I like to make a gravy with the oil remaining in the baking pan. Transfer the drippings into a saucepan and add an equal amount of flour slurry to the mixture. When well combined, add 1-2 cups of milk, depending on how much you have. Let this mixture come to a boil for a few minutes until it thickens. This goes great over the tenderloins and mashed potatoes too.