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07 Jan

Mustard Rubbed Pork Tenderloin

Mustard Rubbed Pork Tenderloin with Brussels Sprouts (great for all phases)


  • 10 ounces brussels sprouts, quartered
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 large pork tenderloin (about 1 1/4 pounds), butterflied
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 1/2 cup low sodium chicken broth


  1. In a medium pot fitted with a steamer, steam brussels sprouts 8 minutes.
  2. Sprinkle 1/2 teaspoon each salt and black pepper on pork and then spread with mustard. In a 12-inch skillet, warm 1 tablespoon olive oil over medium-high heat; add pork and cook 7 minutes. Turn and cook 6 minutes more; remove from pan and slice. Add chicken broth to pan and stir, scraping up brown bits; toss in brussels sprouts and heat for 1 minute.
  3. Serve and enjoy!

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There are 2 comments on this post.

  1. Sara Baillie Wyant

    January 7, 2013

    Trying this tomorrow! Thank You!

    • Lenora Weaver

      January 7, 2013

      Gross. Lol

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