Pork Tenderloin

Traditionally on Christmas Eve, Tim and I stay home and I’ll cook a nice meal of roasted pork tenderloin, potatoes and steamed broccoli (Tim’s favorite veggie).  This year we made other plans on Christmas Eve, but I still wanted to prepare our traditional meal.  So, I did just that 2 days after Christmas this year.

To accompany the pork tenderloin this time, I served baked sweet potatoes with butter and cinnamon or brown sugar, broccoli salad with dried cranberries instead of raisins, dinner rolls (leftover from Christmas), and homemade applesauce.  It was a delicious meal!  The pork was very moist and just a little spicy.

If you wish, you can certainly adapt the spices to suit your taste.  And this doesn’t have to be a special occasion meal either.  You could put the rub on the pork in the morning before work, place it in the fridge, and throw it in the oven when you get home.  You’ll have a meal ready in about 30 minutes.  Pretty nice for a weeknight!

Roasted Pork Tenderloin


1 tablespoon of olive oil

1 tsp cumin

1 tsp salt

1 tsp ground black pepper

1 tsp onion powder

1/2 tsp cinnamon

1/2 tsp cayenne pepper – leave it out if you don’t like heat

3 cloves of garlic, minced or pressed

2 or 3 heaping tablespoons of thick and grainy spicy mustard

1 or 2 tablespoons brown sugar

approximately 1.5 pound pork tenderloin, trimmed of fat


Mix the oil, mustard, sugar and seasonings together to form a paste {will be a little thin}.  Rub or brush it over the pork on all sides.  Place the pork in a shallow baking dish.  Cover and refrigerate for at least 30 minutes to marinate.

Preheat the oven to 350 degrees.  Bake the tenderloin uncovered in the oven for anywhere from 25-40 minutes or until done.  Let rest about 10 minutes, then cut into 1″ slices.

This would easily serve 4, but leftovers are great too.  I’ll probably cut up the pork and use it in pork fried rice tomorrow or the next day.


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