Dijon-Crusted Pork Tenderloin

With a Mustard-Mushroom Sauce and Quinoa

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

If ever a pork tenderloin received the royal treatment, it would be this one. We smother juicy pork with Dijon mustard and crispy panko breadcrumbs to create a light, flavorful crust. Served alongside fluffy quinoa, earthy sautéed mushrooms, and drenched in a mustard cream sauce, this dish just might make you feel like sporting a crown (or at the very least, a super fancy fork and knife set).

In Your Box (serves 2)

  • 4 oz. Button Mushrooms
  • Info
    ½ oz. Flour
  • ½ cup Quinoa
  • Info
    ½ cup Panko Breadcrumbs
  • Info
    0.9 oz. Butter
  • 14 oz. Pork Tenderloin
  • Info
    4 fl. oz. Low-Fat Milk
  • 2 Tarragon Sprigs
  • 2 Vegetable Bouillon Cube
  • ½ cup Dijon Mustard

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    656
  • Carbohydrates
    60g
  • Fat
    18g
  • Protein
    52g
  • Sodium
    1883mg

Recipe Steps

  • 1

    Prep the Pork

    Preheat the oven to 350F and prepare a baking dish. Pour the panko in to a shallow bowl. Pour half of mustard (3 Tbsp.) over the tenderloin, spreading it evenly over the pork. Then roll the pork in the dish of panko, ensuring even coating. Heat ½ Tbsp. butter in a sauté pan over medium heat. Add the pork, cooking each side until the panko is golden brown. Then transfer the tenderloin to a baking dish and bake for 20-30 minutes, depending upon your oven. Remove from heat and cut in to the center to ensure doneness.

  • 2

    Sauté the Mushrooms

    Rinse and thinly slice the mushrooms. Heat 1 Tbsp. olive oil over medium heat, in the same skillet used to prepare the pork. Add the mushrooms and salt and pepper to taste. Toss ingredients together to evenly distribute the olive oil. Sauté until the mushrooms are slightly browned. Set aside.

  • 3

    Prepare the Quinoa

    In a separate dish, whisk together both bouillon cubes with 2 cup of warm water until completely dissolved. Combine 1 cup of the bouillon liquid (reserving the rest for the sauce) and the quinoa in a small saucepan. Bring to a boil. Then reduce to a simmer, cooking for 15 minutes, or until all of the liquid has been absorbed, and the quinoa is fluffy. Remove from heat and fluff with fork before serving.

  • 4

    Make the Sauce

    In a small saucepan, melt 1-½ Tbsp. butter. Whisk in the flour, stirring constantly for 1 minute. Then whisk in the milk and remaining bouillon liquid, until the mixture is smooth. Bring to a slow boil, and let boil for 1 minute, stirring constantly. Then add the mustard. Rinse and roughly chop the tarragon, adding ⅔ to the sauce (reserving the remaining for garnish). Once mixed, add the sautéed mushrooms. Salt and pepper to taste.

  • 5

    Plate the Dish

    Remove the pork from the oven once it reaches 145F degrees (if using a meat thermometer). Slice ½-inch-to-1-inch-thick pieces. Serve atop a generous scoop of quinoa. Top with the mushroom mustard sauce. Garnish with any remaining tarragon and a crack of fresh black pepper.

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