Dijon mustard is not the bright yellow kind, rather it is a creamy shade of yellow. And while looking for the best mustard, seek out the small jar with the fewest ingredients, after all it only takes mustard seeds and vinegar to make it shine. Avoid squeeze bottles at all costs, as they may have added thickeners which change the consistency. Go for the mustard that provides the ultimate flavor and you will feel the difference!
If you aren’t sure whether you are a mustard fan, this is a great recipe to sample and know for sure, as it is a minor ingredient coming in at just 4 tbsp. You could reduce it as you wish, and double it if you dare!
Roasted Garlic-Mustard Pork Recipe
Protein: 44g / %
Fat: 31g / %
Carbs: 1g / %
Net Carbs: 0g
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 pork tenderloin
- 4 tbsp, olive oil
- 2 tbsp. Dijon mustard
- 2 tbsp. wholegrain mustard
- Juice of 1 lemon
- 4 garlic cloves, minced
- 2 tbsp. fresh thyme, minced
- 2 tbsp. coconut oil or ghee
- Sea salt and freshly ground black pepper
- In a small bowl combine the olive oil, Dijon mustard, whole grain mustard, lemon juice, garlic, thyme, sea salt, and black pepper.
- Rub the pork with the sauce, and let marinate 2 to 6 hours.
- Preheat oven 375 F.
- Melt coconut oil in a skillet over high heat, brown the pork on all sides, 1 to 2 minutes per side.
- Transfer to oven and cook 35 to 40 minutes, or to desired doneness.
- Let the pork rest 5 to 6 minutes before slicing.