Roast It: Pork Tenderloin With Chinese Mustard Sauce

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Peruse this expertly curated collection of entertaining favorites from 75 of the industry's most beloved chefs. If anyone can compile a worthy tome of chef recipes, it's noted food writer and book author Maria Isabella. This piquant pork tenderloin with Chinese mustard sauce is a welcome addition to any special occasion dinner table. 

This company-worthy entrée will be the talk of the town once your guests get a taste of it. Tender, succulent pork tenderloin is accompanied by fork-tender broccoli rabe enveloped in a tangy mustard sauce. The contrast is divine. The taste, equally so.

Reprinted with permission from Chefs & Company

Roast It: Pork Tenderloin With Chinese Mustard Sauce
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This piquant, flavor-packed pork tenderloin with Chinese mustard sauce is a welcome addition to any special occasion dinner table.
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  • 1 cup plus 2 tablespoons canola oil
  • 2 limes
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic
  • 2 pounds pork tenderloin
  • 1 pound broccoli rabe
  • 1 cup creme fraiche
  • 3/4 cup Chinese mustard
  • 1/4 cup Dijon mustard
  • 2 tablespoons honey
  • 2 teaspoons mustard powder
  • salt
  • 2 cups chicken stock
  • 1 stick cold butter
  1. Preheat the oven to 350°F.
  2. In a large bowl, combine the 1 cup of oil, lime juice and lime zest, cilantro, ginger, and garlic. Add the pork tenderloin to submerge and marinate while you prepare the rest.
  3. Have ready a bowl of ice water. Bring salted water to boil in a saucepan and add the broccoli rabe. Blanch for 20 seconds, then drain and shock in the ice bath. Drain again and set aside.
  4. In a small bowl, mix together the crème fraîche, Chinese mustard, Dijon mustard, honey, mustard powder, and salt to taste. Set aside.
  5. Set a large cast-iron pan or ovenproof skillet over medium heat. When hot, add the remaining 2 tablespoons of oil. Sear the drained pork on one side for 3½ minutes. Flip and sear the other side for 1 more minute. Place in the oven and bake for 12 minutes if you want your pork a little on the medium side (it’s okay!) or for 19 minutes if you prefer it cooked all the way through.
  6. Meanwhile, place the chicken stock in a large pot and bring to a boil on high heat. Add the butter and whisk until combined, then whisk in the mustard mixture.
  7. Divide the broccoli rabe evenly among 4 plates. Drizzle with the mustard sauce. Slice your tenderloin thin and set it on top of the broccoli rabe, dividing evenly. Serve immediately.
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