Roasted Mustard Pork Loin is Only 4 Steps!

This week I felt like trying something new and different when I saw a beautiful-looking pork loin. Since it’s almost time for the holidays, I wanted to break in my oven and see how this recipe turned out… Seems like it was a great result!

Roasted Mustard Pork Loin

Roasted Mustard Pork Loin

I love pork, but there are some who can only have as much, so I recommend you use turkey bacon if you feel like the regular one is too much.

This time, I wanted to try roasted potatoes with this because I felt like they go well, and fingerling are my favorite. If you aren’t much of a potato person, you can always make a rice with cranberries, or a creamy polenta.

As for the salad, I wanted something fresh, but you can always have some saute vegetables, like these saute mushrooms, or roasted carrots. If in the end you feel like you want something even more different, try making these ginger and lemon stir-fried vegetables I made.


And if you want to save time and cook both your veggies and potatoes together, try this eggplant and potato stir-fry.

The key part of this recipe, in my opinion, is the amount of sauce you use to season the pork. It is important to have two types of mustard, both whole grain and Dijon, as well as honey. Another ingredient to have in mind is rosemary, I used it for both my pork and the potatoes.

Roasted Mustard Pork Loin

It’s time to get cooking! Let’s start.

Roasted Mustard Pork Loin with Bacon, Roasted Rosemary Potatoes and Arugula Salad

Prep time: 20 minutes / Cook time: 1 hour and 15 minutes / Servings: 6

Ingredients for pork:

  • 1 pork tenderloin (3 lbs)
  • 4 tablespoons Dijon mustard
  • 2 tablespoons whole grain mustard
  • 2 tablespoons honey
  • 2 tablespoons chopped rosemary
  • 1 tablespoon minced garlic
  • 8 slices bacon
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Ingredients for potatoes:

  • 1.5 lbs fingerling potatoes
  • 1 tablespoon olive oil
  • 1 tablespoon coarsely chopped rosemary
  • ½ tablespoon minced garlic
  • Salt and pepper to taste

Ingredients for salad:

  • 2 cups baby arugula
  • 1 bunch torn basil
  • 8 dry sliced apricots
  • 2 tablespoons sliced dry tomatoes
  • 1 tablespoon chopped chives
  • 2 tablespoons sliced almonds
  • 4 tablespoons vegetable oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 lime
  • Salt and pepper


  • 1 skillet
  • 1 pyrex measuring cup
  • 1 spatula
  • 1 baking pan
  • 1 cutting board
  • 1 sharp knife
  • Tongs

Instructions for Mustard Pork Loin:

Step 1: In your pyrex measuring cup, mix together whole grain mustard and Dijon mustard as well as honey and finely chopped rosemary. While you do this, preheat the oven to 400°

Pork sauce

Pork sauce

Step 2: Once your sauce is ready, grease your baking pan with olive oil. Place your pork loin–I used 2 because they were smaller–and spread the sauce all over the pork, make sure it is thoroughly covered.

Spread the sauce all over the pork

Spread the sauce all over the pork

Step 3: After your pork is covered in sauce, start wrapping the pork with your strips of bacon. Once it is fully wrapped, place it in the oven for 50 minutes.

place your pork in the oven

place your pork in the oven

Step 4: When the 50 minutes have passed, cover it loosely with foil wrap. Leave it in the oven for 10 more minutes. Take it out after this, leave it out to cool off.

final cooked pork

final cooked pork

Instructions for Roasted Rosemary Potatoes:

Step 1: My potatoes were steamable, so I steamed them in the microwave according to package instructions. If your potatoes aren’t steamable, boil them in water with salt for about 15 minutes until they are tender.


Step 2: Strain your potatoes and cut them in half. Warm olive oil in a skillet, add coarsely chopped rosemary and garlic. Once warm, add potatoes and saute until golden–for about 8 minutes.

Step 3: When your potatoes are done, add salt to taste.


Instructions for Arugula Salad:

Step 1: My baby arugula package came pre-washed, but if your doesn’t, make sure to wash it with cold water thoroughly. Place your arugula in a bowl.


Step 2: On a cutting board, tear your basil leaves so that they are still a bit large and add them to the bowl. Then add your almonds, apricots, dry tomatoes and mix.

Step 3: Once you have washed the pyrex measuring cup, add the vegetable oil, rice vinegar, honey and lime, and mix. This is your dressing.

Step 4: Serve on a separate plate and add as much dressing as you want.


You can cook everything at the same time, I started off with the pork loin as it takes longer, and then cooked the potatoes. The salad is fairly easy to make, and so I left it for almost when it is time to eat.

Try it out!

There is no need to stress out about this recipe. Though it sounds complicated, the overall process is very easy to follow. Just make sure you have enough sauce to hold your pork and bacon together and that your oven is working well.

Roasted Mustard Pork Loin is Only 4 Steps!

As for the side dishes, it is really up to you. I gave you some suggestions, but feel free to add something different too. Of course, please let me know what you think!

Now it is time to break in your oven and start cooking. This recipe works great for large groups of people and for the holidays too!

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