• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Good Cheap Eats
  • About
    • About Good Cheap Eats
    • Media
    • Privacy Policy
    • Disclosure
    • Contact Me
  • Members Only
    • Login
    • Club Homepage
    • Club Resource Library
    • Downloads
    • Live Club Events
  • Recipe Index
  • Blog
  • SHOP
    • Purchases
    • Cookbooks
    • Planner
    • The Good Cheap Eats Club
    • Meal Plans
    • Holiday Helps
menu icon
go to homepage
  • Memorial Day
  • Recipes
  • Shop
  • About
  • My Account
  • Members Only
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Memorial Day
    • Recipes
    • Shop
    • About
    • My Account
    • Members Only
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Kitchen Tips » Grilling

    Dijon Pork Tenderloin

    Published: May 14, 2015 · Modified: Apr 24, 2021 by Jessica Fisher

    Facebook0Tweet0Pin0Print0
    As an Amazon Associate I earn from qualifying purchases. For more details, please see our disclosure policy.
    Jump to Recipe Print Recipe

    Season budget-friendly pork tenderloin with Dijon mustard and spices for a quick and easy grilled supper. 

    Dijon Pork Tenderloin this …

    I grew up in a pork-loving family. Sauerkraut and Spare Ribs, Pork Carnitas Tacos, and Pork Chops were frequent meals for our family. Mom was a 1980’s kind of cook, meaning that many of her dishes featured canned cream soups. As a young newlywed, I learned that my husband didn’t share the same tastes, particularly in these areas.

    He’s not picky, mind you, we just had different tastes at the beginning. Our the last 21 years of marriage, we’ve helped each other grow. And honestly, he was right about the canned soups.

    Nowadays I make my own white sauce to replace canned cream soups, and I’ve discovered a cut of pork that passes muster with my husband: pork tenderloin.

    Pork Tenderloin is like the poorman’s steak. Okay, it’s not cheap, but I regularly find it between $2 and $4/pound, which is much lower than the price of beef these days. Cooked on the grill or sautéed in medallions, it serves as a star meat dish.

    It’s now one of our favorite cuts of meat. Pork tenderloin is a great budget choice for summer grilling, in some cases, cheaper than hamburger!

    Be sure not to overcook this cut. In recent years, the USDA has adjusted their recommendations for cooking pork. Use a meat thermometer so that your final product has an internal temperature between 145 and 160°. See this chart for recommended cooking temps for pork.

    Use a rub and serve it with a fruity salsa, like I do here, or smear it with a paste of Dijon and herb seasonings for a tender and savory dish. (Use a different style mustard or a Whole-30 compliant mustard, like Annie’s or Organicville if you’re making this for the Whole 30.)

    Serve this version of grilled pork tenderloin with a few side salads, steamed vegetables, and/or a potato dish, and you’re good to go.

    Some of our favorite sides to go with pork tenderloin:

    • Cheesy Potatoes (substitute this white sauce for the canned cream soup)
    • Rebel with a Cause Smashed Potatoes
    • White Bean Salad
    • Easy Garlic Green Beans

    Tools I use for this recipe:

    • meat thermometer
    • chef’s knife
    • Ergo Chef cooking tongs
    • plastic cutting boards

     

    A plate of steak, potatoes, and veggies
    Print Recipe Add to Collection Go to Collections
    5 from 1 vote

    Dijon Pork Tenderloin

    Season budget-friendly pork tenderloin with Dijon mustard and spices for a quick and easy grilled supper.
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Main Course
    Cuisine: American
    Servings: 8
    Calories: 156kcal
    Author: Jessica Fisher

    Ingredients

    • 2 tablespoon Dijon mustard
    • 1 tablespoon red wine vinegar
    • ½ teaspoon garlic powder
    • ½ teaspoon dried oregano
    • ¼ teaspoon ground cayenne pepper
    • 1 tablespoon olive oil
    • 2 lb pork tenderloin
    • salt
    • black pepper
    US Customary - Metric

    Instructions

    • Heat an outdoor grill until very hot.
    • In a large plate or dish, combine the Dijon, vinegar, garlic powder, oregano, and cayenne. Slowly add the olive oil and stir well to make a paste-like emulsion.
    • Place the tenderloins in the dish and turn to coat well. Allow to rest up to ten minutes.
    • Cook the tenderloins on the hot grill until the internal temperature reaches 145°. Turn once or twice during the cooking time, which should be 15 to 25 minutes, depending on how thin the tenderloins are. Slice and season to taste with salt and pepper.

    Notes

    *If making this for the Whole 30, use a different style mustard or a Whole-30 compliant mustard, like Annie's or Organicville.
    Nutritional values are approximate and are based on ⅛ of the recipe. Refrigerate leftovers promptly and use within 4 days.

    Nutrition

    Calories: 156kcal | Carbohydrates: 1g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 74mg | Sodium: 102mg | Potassium: 451mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Calcium: 11mg | Iron: 1mg
    Tried this Recipe? Tag Me Today!Mention @goodcheapeatsblog or tag #goodcheapeats!
    « Huevos Rancheros
    Naturally Sweetened Apricot BBQ Sauce »
    Facebook0Tweet0Pin0Print0

    Reader Interactions

    Comments

    1. Cheryle

      April 01, 2022 at 10:05 am

      Jessica – Could this be made as a freezer meal? We only need one piece of the tenderloin for a meal so I always freeze the second piece & if I could add the spices, oil, vinegar & mustard to the freezer bag it would make it easier than thawing the meat and then starting the recipe.

      Reply
    2. Sandi

      May 17, 2015 at 7:51 am

      chops were on sale at our Costco this weekend ($2.99/lb with $2.50 off package price) so I got some. Maybe I’ll try this on some of those. I love stuff like this, but the kid isn’t so fond of mustard so I wouldn’t want to make a whole roast this way. He could suffer thru a meal or two, though, especially if paired with sides he likes.

      Reply
      • Jessica Fisher

        May 18, 2015 at 6:59 am

        Yes! Pork chops would be great. I’m not so good at pork chops…. And I don’t think that the mustard flavor is overpowering, but I’ll be curious to hear what the kid has to say.

        Reply
        • Sandi

          May 18, 2015 at 7:54 pm

          I made the full batch of paste since I wasn’t sure how the surface areas would compare when used on the approx 1.5 lbs of chops. I did not apparently have plain oregano, but herbs de Provence filled in spectacularly. I had a bit of the paste left over (which actually seemed a little thinner than I thought a paste would be) and hated to just waste it, so after the chops cooked (skillet on the stovetop), I used the rest of the paste with a bit of water and a bit of half and half and dumped in more HDP and simmered it into a sauce. (I had flashbacks of doing something similar with chicken eons ago) It came out fabulous, and the kid loved it! I served it with mashed potatoes and sauteed portabella mushrooms which were also faves and the whole meal was fabulous. I’m pretty sure I’ll be “allowed” to make that one again. 🙂

        • Jessica Fisher

          May 18, 2015 at 8:06 pm

          Well, YAY! That sounds awesome. I want some! Also, YES on the HdP. I wanted to do that, too, but I wondered if I was starting to bore you all with my herbes de provence. Great job, Sandi!

    3. Melisa Burke

      May 15, 2015 at 5:36 am

      Jessica,

      Do you think I could cook this some other way than on a grill? We don’t have one.

      Thanks.

      Melisa

      Reply
      • Jessica Fisher

        May 15, 2015 at 7:46 am

        Yes, you could bake it at 375° for about 30 minutes.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    jessica from good cheap eats

    Hi, I'm Jessica! I believe anyone can prepare delicious meals -- no matter their budget.

    More about me

    as seen on banner
    cooking for one
    cooking for many banner
    cooking to freeze banner

    Memorial Day BBQ Recipes

    • BBQ Party Meal Plan for Less than $25!
    • Spicy Chicken Marinade
    • Grilled Pork Tenderloin (78 cent/serving)
    • Loaded Potato Salad Recipe
    • Grilled Brats with Peppers and Onions (94 cents each)
    • The Easiest Grilled Pizza You Can Make

    Popular Posts

    • What to Make for Dinner When There’s “Nothing” to Eat
    • Starbucks Medicine Ball Tea – Cheaper at Home
    • How to Cook a Chuck Roast in the Slow Cooker
    • Roasting Garlic Cloves
    learn how to cook great homemade meals

    Footer

    back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Good Cheap Eats