The Best Stupidly Simple Entree--Ever: German Mustard Marinated Pork Tenderloin

[ReluctanceTango]

Last edited Sat Jun 18, 2022, 05:24 AM - Edit history (1)

German Mustard Marinated Pork Tenderloin

Ingredients

*1 Pork Tenderloin
*Salt & Pepper to taste
*1/2 Jar Fischer & Wieser German Mustard and Fig Sauce, or Fig Mustard Sauce. The kind I had was the German Mustard, but I think they've changed the name to Fig Mustard. Either will work.

Directions

Sprinkle tenderloin with salt and pepper. Let sit for five minutes.

Put tenderloin and sauce in a zippie bag. Marinate in fridge for two hours or overnight.

Preheat oven or air fryer to 325˚F. We used the air fryer.

Heat skillet on stove, medium-high heat. Remove tenderloin from marinade. Sear the tenderloin for 1-2 minutes each side until brown.

Put the tenderloin on a rack inside a roasting pan. Cook for 18-25 minutes, basting all sides with leftover marinade every 5-10 minutes. Tenderloin is done when it reaches 145˚F inside.

Let rest, covered with foil, for five minutes.

Slice and serve with a salad or whatever veggie side you prefer.

This tenderloin is good enough to serve for a fancy dinner, and yet it's stupidly easy to make.

Our kind of meal.

[Fritz Walter]

1. Yum!

It appears that the hardest part of this recipe is finding the mustard and fig sauce. Any recommendations for shopping?

And, how come I'm just now finding out about the Cooking and Baking group?

Thanks!

[ReluctanceTango]

3. It depends on where you are.

If you're in Texas, you can find it at HEB. Not sure what other grocers sell it.

If it's not available locally, then try here:

https://store.jelly.com/collections/mustards/products/fig-mustard-dip

If you sign up for their email, they'll give you 20% off your first order.

They're the same people who invented Raspberry Chipotle sauce. Everything they make is total yum.

[Fritz Walter]

11. Raspberry Chipotle sauce?

First, thanks for the link! I haven’t seen it in local stores here in northeast Florida, and Google wasn’t much help.

Interestingly, I know someone who makes homemade hot sauce here, and that’s one of the most popular flavors. Great combination of the tart sweetness of the raspberry with the heat of home-grown Hawaiian peppers. Not as hot as chipotle or even Habanero, but still packing some heat. The other favorites include mango and pineapple.

I can provide the sauce recipe, adapted from one adapted from a Food Network download.

[cstanleytech]

2. I would love to try this but my sister-in-law would whine

about the mustard being to spicy for her

[ReluctanceTango]

4. I can't say if it's spicy or not for her.

I do know that I don't eat many spicy foods anymore, and this dish isn't unusually hot to me.

Of course, I'm Texan, so my idea of not spicy and someone else's could be worlds apart.

[William Seger]

5. That still seems pretty complicated

... compared to "Microwave on high for 90 seconds."

[Maraya1969]

6. Because even meats that people think are very tender seem too dry for me, especially pork I would

slits with a sharp knife or poke it several times with a fork before I stuck it in the over so the marinade could seep into the meat.

I don't know if that would affect baking time. I'm really not that much of a cook but I am trying new things and this sounds really good.

I have Fig Balsamic dressing from Whole foods that I am not that fond of for salad. What do you think? I could add some mustard to the mix.

Ingredients: Water, Organic, Balsamic Vinegar, Organic Fig Puree (Organic Figs, Organic Fig Concentrate), Organic Distilled White Vinegar, Organic Cane Sugar, Salt, Xanthan Gum.

[ReluctanceTango]

7. You don't want to do the slits

Not with pork tenderloin. It's a small, lean cut of meat that depends on high heat/short time to turn out right. If you cut slits or holes in it, the heat will go in too hard and fast, which will cause it to dry out. Leaving it whole and searing it before putting it to the heat seals in the juices.

[Maraya1969]

10. Thank you - good to know.

[ReluctanceTango]

8. Your dressing with some fig preserves and German mustard added

Would probably do just fine. Adding the preserves and mustard will get it to a creamy sauce state that you need for this to work.

The vinegars will definitely tenderize it fast.

[niyad]

9. Welcome to our DU family. And thank you for this yummy-sounding recipe.