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Dijon-Herb Pork Roast

Image of the prepared Dijon-Herb Pork Roast recipe
  • prep time: 15 min
  • total time: 55 min
  • serves: 8 people

In this Dijon-herb pork roast recipe, pork tenderloins are rubbed with fresh herbs and pan-seared, then roasted until tender.  A glaze made from sweet-tart red currant jelly and Dijon mustard adds another layer of flavor and is also stirred into a sauce to be served with the pork.  Sounds fancy, tastes delicious- but it's really simple to make- give it a try!

Ingredients

cost per recipe: $33.92

  • 3 pounds boneless pork tenderloin (2 tenderloins)
  • 2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
  • 2 teaspoons minced fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves, crushed
  • 2 teaspoons minced fresh thyme leaves or 1/2 teaspoon dried thyme leaves, crushed
  • 1 tablespoon vegetable oil
  • 1/2 cup red currant jelly or apple jelly
  • 1/4 cup Dijon-style mustard
  • 1 cup Swanson® Chicken Stock or Unsalted Chicken Stock
  • 1 tablespoon cornstarch

Instructions

  • Step 1

    Heat the oven to 400°F.  While the oven is heating, season the pork as desired.  Rub the pork with the parsley, rosemary and thyme.

  • Step 2

    Heat the oil in a 12-inch skillet over medium-high heat.  Add the pork and cook until well browned on all sides.  Remove the pork to a roasting pan.

  • Step 3

    Stir the jelly and mustard in a small bowl. Brush 3 tablespoons jelly mixture on the pork.

  • Step 4

    Roast the pork for 25 minutes or until cooked through.  Remove from the oven, cover and let stand for 10 minutes before slicing.

  • Step 5

    While the pork is roasting, add the stock to the skillet and heat over medium-high heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.  Stir in the remaining jelly mixture and the cornstarch and cook until the mixture boils and thickens.  Stir in additional fresh parsley (2 tablespoons), if desired.  Serve with the pork.

Reviews

(7)
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  • Dijon-Herb Pork Roast

    cutie1_xoxo
    October 19, 2009

    I got rave reviews about the roast, especially the sauce. The only thing I did differently was to leave out the breadcrumbs. I knew my DH would hate coating the roast with them, so I left them out.

  • Dijon-Herb Pork Roast

    Kathy H.
    October 13, 2009

    I followed the recipe exactly. All I can say is it's excellent.

  • Dijon-Herb Pork Roast

    Chris G.
    October 12, 2007

    I have five kids under ten years old and they loved it. They asked for seconds.

  • Dijon-Herb Pork Roast

    Linda W.
    February 20, 2007

    Great with rice pilaf and asparagus on the side. Oh, don't forget a nice white wine as a beverage!

  • Dijon-Herb Pork Roast

    JRZERO1
    April 27, 2006

    I like pork normally, but this is superb.

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    Made With

    Calories 233
    Total Fat 5 g
    Sat. Fat 1.5 g
    Trans Fat 0 g
    Cholesterol 73 mg
    Sodium 545 mg
    Total Carb 16 g
    Dietary Fiber 0 g
    Sugar 10 g
    Added Sugars 0 g
    Protein 28 g
    Vitamin D 2 %DV
    Calcium 1 %DV
    Iron 8 %DV
    Potassium 16 %DV
    Calories 233
    Total Fat 5 g
    Sat. Fat 1.5 g
    Trans Fat 0 g
    Cholesterol 73 mg
    Sodium 497 mg
    Total Carb 16 g
    Dietary Fiber 0 g
    Sugar 0 g
    Added Sugars 0 g
    Protein 28 g
    Vitamin D 2 %DV
    Calcium 1 %DV
    Iron 8 %DV
    Potassium 16 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.