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Here, mustard topped with fresh herbs makes a crisp, flavorful crust on the roasted pork tenderloin that plays well with the juicy sauce.

EatingWell Magazine, November 2021


Credit: Greg DuPree

Recipe Summary

20 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F.

  • Pat pork dry, then brush with 1 tablespoon mustard. Sprinkle with 1/8 teaspoon each pepper and salt. Combine 1 tablespoon each rosemary and sage, along with thyme, on a cutting board. Roll the pork in the herbs, pressing to adhere.

  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the pork and cook, turning occasionally and adjusting the heat as necessary, until browned on all sides, about 4 minutes total. Transfer to a rimmed baking sheet. Roast the pork in the oven until an instant-read thermometer inserted in the thickest part registers 145°F, 14 to 18 minutes.

  • Meanwhile, return the pan to medium heat and add the remaining 1 tablespoon oil and cranberries to the pork drippings. Cook until the cranberries start to soften, about 2 minutes. Stir in shallot and the remaining 1 tablespoon mustard and 1 teaspoon each rosemary and sage. Cook until fragrant, about 1 minute. Stir in broth and port and cook until reduced by half, 2 to 3 minutes. Stir in butter and the remaining 1/8 teaspoon pepper and pinch of salt.

  • Slice the pork and serve topped with the sauce.


Port wine adds just the right amount of sweetness to counterbalance the tart cranberries in this sauce. Seek one out at the liquor store rather than opting for a cooking version found in the grocery store (they usually have added salt). Opt for either ruby port, which is sweeter, or tawny for a light, oaky flavor.

Nutrition Facts

3 oz. pork & 1/4 cup sauce
279 calories; fat 11g; cholesterol 78mg; sodium 363mg; carbohydrates 10g; dietary fiber 1g; protein 25g; sugars 4g; niacin equivalents 8mg; saturated fat 2g; vitamin a iu 115IU; vitamin b6 1mg; potassium 571mg.