Go Back
Sage Crusted Pork Tenderloin with 3 sliced lieces

Sage Crusted Pork Tenderloin

A Pork Tenderloins is a delicious and tender meat to have for dinner during the week or for company on the weekend! And if you make it a SAGE CRUSTED PORK TENDERLOIN, you've got a FANTASTIC main attraction for dinner! Pork has always been called the "other white meat", and we forget how moist and yummy it is! Make sure to cook it to 145° which will keep it perfectly moist and it will cut like butter!
Course Dinner, Lunch, Main Course
Cuisine All
Keyword Capellas_Oil_n_Vinegar_store, easydinner, garlic, GreyPouponmustard, Moist,, oliveoil, panko, pork, porktenderloin, sage
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 people
Author Madeline Kohler


  • 3 roasting, glass or aluminum pans (one for the mustard, one for breadcrumbs and one to roast the tenderloin
  • Small size sauce pot


Pork Tenderloin

  • 1 ½ pounds Pork Tenderloin
  • ½ cup Grey Poupon Dijon mustard
  • 2 cloves garlic, minced
  • 1 ½ cups seasoned panko
  • ½ cup olive oil I use Capella's Infused Mushroom Sage Olive Oil
  • 3 sprigs sage

Maple Sesame Mustard Sauce

  • ¼ cup oil can use vegetable, avocado or olive oil
  • ¼ cup leftover mustard and garlic used to dredge the pork in
  • 2 tbsps soy sauce
  • cup maple syrup
  • 2 tsp sesame seeds
  • 2 tbsps orange juice


Pork Tenderloin

  • Preheat the oven to 400° on convection roast or bake.
  • Rinse tenderloin and pat dry.
  • In one of the pans, mix the mustard and minced garlic together.
  • Add bread crumbs to the second pan.
  • Chop half of the fresh sage and mix gently into the breadcrumbs.
  • Drizzle half of the oil into the third pan, almost covering the bottom of the pan. Save the other half of the oil.
  • Dredge the pork tenderloin in the mustard and garlic mixture and coat on all sides. Do not discard the remaining mustard. You will need it for the sauce.
  • Dredge the mustard coated tenderloin in the breadcrumb sage mixture, coating well on all sides.
  • Place the tenderloin in the third pan and drizzle the remainder of the oil on top of the tenderloin.
  • Roast for 25 - 30 minutes, checking the temperature to make sure it reaches 145°.
  • Once the tenderloin reaches 145°, take it out of oven and let rest 10 minutes.
  • To serve, slice on the diagonal in 1-inch thick slices.
  • Drizzle with Maple Sesame Mustard Sauce.

Maple Sesame Mustard Sauce (optional)

  • Scrape the remaining mustard and garlic mixture into a small saucepot. Turn on burner to low-medium heat.
  • Add the remaining ingredients and stir, bringing the sauce to a boil, immediately reducing the heat to low.
  • Keep warm until ready to drizzle onto tenderloin.


Sage Crusted Pork Tenderloin cut in 2 inch pieces on a cutting board ready to serve