5 Ingredients or Fewer

A hit-every-time mustard & curry pork tenderloin

March  5, 2014
Author Notes

My ex-husband made up this easy, totally delicious way to make pork tenderloin. This is good for a quick supper with the kids, wows em at a big dinner party, makes one fantastic sandwich the next day, or an elegant cold lunch. TODAY I am bringing it to our school pot luck fundraiser - it's that kind of food. It's everything food. —isabel Gillies

  • Serves 4 (with left-overs, maybe)
  • 4 Pork tenderloin (best quality you can get)
  • 1 1/2 cups Dijon mustard (really any kind will work)
  • 4 tablespoons Curry powder
  • good olive oil
  • salt & peper
In This Recipe
  1. Pre-heat oven to 350.
  2. Put tenderloins on a cookie sheet so they are not touching. Drizzle or glug 1/2 of the olive oil over the meat. Let sit.
  3. in a measuring cup mix the mustard and curry powder. Add olive oil until it turns into a beautiful goop. Add more mustard or curry if it feels unbalanced.
  4. Pour mixture all over the tenderloins and rub it in. Add the other 1/2 of the oilive oil so it's very slippery and mucky. Make sure the mustard curry mixture is spread evenly on every loin. (but don't worry too much, your 5-year-old will have a ball helping you with this.) Grins salt and pepper all over the pork.
  5. Put in the oven for 15 minutes.
  6. Turn the oven to broil and let loins bake in there for about ten minutes, and then turn over. I check if the pork is done by feeling with my finer (if the meat doesn't easily give it's probably done) or by cutting one in half. I like mine on the medium well side, not a lot of pink.
  7. When done take out and let sit for 15 minutes.
  8. This is wonderful served with a chutney, or red current jam. It goes with anything, salad, sweet potato mash. The world is your oyster with this pork (but maybe don't serve it with oysters.)

See Reviews

See what other Food52ers are saying.

  • MeVse
  • Tarragon