Herb & Mustard Crusted Pork Tenderloin with Roasted Potato Wedges
This may sound fancy but it is a very simple recipe I made up on the go after cleaning out my pantry and seeing all the mustard I bought on a bulk sale lol! All you need before you start is a glass baking dish and a meat thermometer.
- 1 Pork Tenderloin
- 4-6 Russet Potatoes
- Butter
- Garlic Salt to taste
Herb & Mustard Crust
(I basically eye-balled all measurements 
)
- 1/4 c Grainy Mustard of your choice (I used a Deli Style with Horseradish added to it)
- 1 Tbl Onion salt
- 1 Tbl Rosemary
- 1 1/2 tsp Thyme
- 1 tsp Ground Sage
- 1 tsp Garlic Powder
- 1 tsp Black Pepper (can used fresh cracked peppercorns instead)
- 2 tsp Liquid Smoke (optional)
Preheat oven to 350 degrees. (To me this is a magic temperature!)
Mix all the crust ingredients into a small bowl. In glass baking pan (I used 11 x 8 ) rub the tenderloin with the mustard mixture. Make sure to rub it into all sides. Let sit in pan.
In the mean while, slice the potatoes lengthwise into wedges. Place gently around the edges of the tenderloin. Top with pats of butter and sprinkle with garlic salt.
Insert meat thermometer into thickest part of loin and place into oven. Cook until you have an internal temp of at least 145-150 degrees.
By the time the loin is done the potatoes should be tender and will have soaked up many of the flavors from the pork juices.
I made this for dinner tonight! It was delicious!
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