Roast Pork Tenderloin with Chinese Mustard Sauce

I’m thinking it’s my German heritage that makes me love mustard so much. I grew up putting mustard on just about anything, pretzels, sausages, eggs. So when I came across this recipe, it was a no-brainer, of course I was going to make it. And of course I was going to share it with you. It’s a perfect dinner dish for these cold windy nights, and there is no doubt in my mind that you will love it. This recipe is by Joey Beato, a popular and successful chef hailing from Chicago. So thank you Joey!


What you’ll need:

  • 2 lbs pork tenderloin
  • 1 cup, plus 2 tbsp, canola oil
  • 2 limes, zested and juiced
  • 1/2 cup chopped fresh cilantro
  • 1 tbsp minced fresh ginger
  • 2 cloves garlic, minced
  • 1 cup sour creme
  • 3/4 cup Chinese mustard
  • 1/4 Dijon mustard
  • 2 tbsp honey
  • 2 tbsp mustard powder
  • salt to taste
  • 2 cups chicken stock
  • 2 oz cold butter, cut into small pieces

Preheat the oven to 350 degrees.

In a large bowl, combine 1 cup oil, lime juice and lime zest, cilantro, ginger and garlic. Add the pork tenderloin to submerge and marinate while you prepare the rest.

In a small bowl, combine sour cream, Chinese mustard, Dijon mustard, honey, mustard powder and salt to taste. Set aside.

Set  a large pan or oven proof skillet over medium heat. When hot, add the remaining 2 tablespoons of oil. Sear the drained pork on one side for 3 – 4 minutes. Flip and sear the other side for one minute. Place in the oven and bake for 12 – 20 minutes, depending on the level of doneness you prefer.

Meanwhile in a large pot, bring the chicken stock to a boil on hight heat. Add butter and whisk until combined. Add mustard mixture and whisk to combine. Serve with roasted potatoes!


Bon Appétit!

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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