Mustard is way more than just a condiment. Here’s proof!

For all you omnivores out there, my dear sister-friend Lana shares a recipe today for Mustard Baked Pork Tenderloin using Mustard After My Own Heart.

Mustard Baked Pork Tenderloin

1 pork tenderloin (veg-heads: five-grain tempeh is a nice substitute here)
1-2 Tbsp olive oil
1/4 cup Mustard After My Own Heart

Preheat oven to 350F. Coat a baking pan with 1 Tbsp olive oil and set aside.

In a nonstick skillet, heat 1 Tbsp olive oil and sear tenderloin (or tempeh steak) until nicely browned. Place the tenderloin in your pre-oiled baking pan. Slater with Mustard After My Own Heart using a spatula for even coverage. Roast for 40 minutes until no longer pink inside. (For tempeh, bake 30 minutes.)

Remove from oven and let stand a few minutes before slicing. Place slices on a serving platter or individual plates and set aside. Reduce the liquids from the baking pan until thick. Drizzle the reduced liquids over the slices.

For an extra special garnish, fry a few sage leaves in olive oil until crispy and pile atop your tenderloin.

Accompanying side dishes included: new potatoes, steamed green beans, and cucumber-tomato salad with olives and feta. Lana’s wine pick for the dish: La Vieille Ferme CĂ´tes du Luberon

Don’t be afraid to experiment! Food is a lot more forgiving than we give it credit for. Enjoy!