Roasted Pork Tenderloin with Vinegar Mustard Glaze

Roast pork tenderloin always reminds me of my grandpa. When we’d go up and visit, it seems that nearly every meal he served us was roast pork loin, and every meal was certainly served with fluffy, steamed white rice. But eating pork loin for every meal, I didn’t mind it. In fact, I loved it.

Pork Tenderloin

This recipe has a dipping sauce that you may or may not love. It’s something I grew up with. My grandpa, my mom’s step-dad, was Filipino and so I grew up eating Filipino food whenever we got together up in Northern California. This dipping sauce, I’d imagine, was one of those things. And it was one of my favorite things.

This recipe is delicious with or without the dipping sauce and, believe me, when I make this at home, my husband doesn’t touch the stuff. But for me, it’s just not the same without it.

Now the real trick to cooking pork is not to overcook it, as with most meat. Pork is known as the other white meat, but that’s not really supposed to be true. White pork is dead pork, meaning it’s been over cooked. You’ll notice in my photograph that there is a beautiful pinkness in the middle of that pork. This is the way pork should look. You stick the meat thermometer in and it reads at a perfect 145 degrees for doneness. It is the happy place.

The reason pork actually became the other white meat is due to trichinosis issues some time ago. Trichinosis is a parasitic disease that was sometimes caused by eating undercooked pork products. This caused a decades long scare that ruined pork for a whole generation of eaters and still carries over to Moms in kitchens overcooking their pork chops until they are white in the center and dry as hell.

Pork Tenderloin

Now, due to the Swine Health Protection Act passed in 1980, there is no longer much need to fear the pig. Pigs used to be fed garbage that was thought to be infected and in consuming this trash, it was passed on to them and then on to us. Gross!

Let’s stop this madness. Properly cooked pork is safe to eat, guys! Pork is a moist, flavorful and beautiful thing. Let’s keep it that way by not longer overcooking our meat.

Enjoy this recipe with an amazing vegetable side and maybe even fluffy steamed rice. My grandpa would approve.

Roast Pork Tenderloin with Vinegar Mustard Glaze
This roast pork tenderloin is quick and easy to make and so delicious. Tastes great hot or cold. Try it in a sandwich as leftovers!
  • Pork Loin
  • 2-pound pork loin
  • 2 tablespoons whole grain mustard
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon minced garlic
  • ½ teaspoon Himalayan salt
  • ¼ teaspoon pepper
  • Dipping Sauce
  • ¼ cup apple cider vinegar
  • ½ garlic clove, thinly sliced
  • ¼ teaspoon salt
  1. Pre-heat oven to 375 degrees.
  2. Combine all pork loin ingredients but pork loin in a small bowl.
  3. Place pork loin in baking dish. Cover loin with mustard mixture.
  4. Roast for 40-50 mins or until a meat thermometer reads at 145 degrees upon insertion into its center.
  5. Allow to rest 5-10 minutes before slicing. While meat rests, prepare dipping sauce by mixing to combine. Set aside in a small bowl.
  6. Serve pork with dipping sauce, a side salad and a vegetable side.


Roasted Pork Tenderloin

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