Mustard & Fennel Roast Pork Tenderloin
Servings: 4 -6
This roast pork tenderloin recipe is the answer to your cold nights. It's Paleo, Whole30, gluten-free, and dairy-free and the perfect warming fall or winter main dish.
Ingredients
- 2 Pork Tenderloins (about 1.5 lbs in total)
- 2 tbs Dijon Mustard
- 1 tbs Ground Fennel*
- 1 tsp Sea Salt
- 1/4 tsp Pepper
- 2 tbs Olive Oil (or other cooking oil)
Instructions
- Preheat the oven to 375 F. Mix together the dijon mustard, ground fennel seed, salt, and pepper to make a paste. Rub all of the tenderloins.
- Heat an oven safe pan over medium heat and then add the oil. Add the pork tenderloins and sear on all sides, about 2 min per side.
- Put the pan in the oven and roast for 30-40 minutes, or until a meat thermometer say the internal temperature is 145 F. (I'd check it at 20 minutes though because oven temps vary so much and you do not want to overcook this).
Notes
* Ground fennel seed might be hard to find, so just grind up your own using whole fennel seeds which are easy to find. I use a coffee grinder to do this, but you could use a mortar and pestle, a small food processor, or even the back of a spoon in a bowl. It doesn't have to a be super fine grind.
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