Comida Kraft
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Mustard-Crusted Roast Pork

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  • Preheat oven to 375 degrees F. Combine mustard and 3 teaspoons garlic in small bowl. Place tenderloins on waxed paper; spread mustard mixture evenly over top and sides of both tenderloins. Combine thyme, black pepper and salt in small bowl; reserve 1 teaspoon mixture. Sprinkle remaining mixture evenly over tenderloins, patting so that seasoning adheres to mustard. Place tenderloins on rack in shallow roasting pan. Roast 25 min.
  • Arrange asparagus and bell pepper in single layer in shallow casserole or 13x9 inch baking pan. Add 1/4 cup broth, reserved thyme mixture and remaining 1 teaspoon garlic; toss to coat. Roast vegetables in oven alongside pork tenderloins 15-20 min. or until thermometer inserted into center of pork registers 160 degrees F and vegetables are tender.
  • Transfer tenderloins to carving board; tent with foil and let stand 5 min. Arrange vegetables on serving platter reserving juices in dish; cover and keep warm. Add remaining 3/4 cup broth and juices in dish to roasting pan. Place over range top burners; simmer 3-4 min. over medium-high heat or until juices are reduced to 3/4 cup, stirring frequently. Carve tenderloin crosswise into 1/4 inch slices; arrange on serving platter. Spoon juices over tenderloin and vegetables.


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