Mustard Rubbed Pork Tenderloin
This “quicknight” roast is served with honey harrissa glazed brussels sprouts, creamy mashed potatoes (that we already made for you!) and our savory fruit compote is fall at it’s best.
Type: Complete Dinner
Servings: 2
Kitchen Time: 30 minutes

Great with:

K&M Market Salad


Shopping List: 

  • K&M Mustard Rubbed Pork Tenderloin (1)
  • K&M Savory Fruit Compote
  • K&M Mashed Potatoes
  • K&M Honey Harissa Brussels Sprouts Kit

Pantry Items: 

  • Olive Oil
  • Butter
  • Salt & Pepper


  1. Preheat oven to 425ºF
  2. Prepare honey harissa brussels sprouts according to the instructions on the package.
  3. While the brussels sprouts are in the oven; melt 1 Tbsp butter and 1 Tbsp olive oil in a large oven safe skillet over medium-high heat.
  4. Sear the mustard rubbed pork tenderloin until it is a beautiful brown, about 4 minutes per side. At this point, use a thermometer to guide cooking time depending on how you prefer your pork. If it needs a few more minutes, toss the pan into the oven to finish. We like ours at medium (145ºF) so we pull it around 135-140ºF as the internal temperature will continue to rise as the meat rests.
  5. Remove the pork from heat, cover loosely to retain heat and allow to rest 5-10 minutes before slicing into medallions.
  6. While the pork is resting, heat your mashed potatoes in the microwave with lid askew until hot and steamy.
  7. Serve the medallions with mashed potatoes, honey harissa glazed brussels sprouts and our savory fruit compote. Enjoy!
Written by Kitchen & Market
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