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The main dish, Chic bistro

Pork tenderloin in mustard crust with parsnip puree

Mustard crusted pork tenderloin is a roasted dish served with parsnip puree for 6 people. It takes 35 minutes of active work, the crust and puree are made in the morning, leaving only the oven time before guests arrive. Easy to make, at €4.30 per person, the key is searing the meat before coating it in mustard so the crust sticks and the juices stay inside.

A pork tenderloin roasted under a golden mustard crust, with a smooth, slightly sweet parsnip puree.

Pork tenderloin in mustard crust with parsnip puree
For
6 people
Work
35 min
Total time
1 h 30
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€4.30
Calories per person
650 kcalcalculated by Kiloach, your weight coach

Under its golden crust of breadcrumbs and parsley, the tenderloin stays juicy and gently sharpened by two mustards, the grainy one for texture, the Dijon for bite. The parsnip puree brings an almost sweet softness that balances the dish without weighing it down, a contrast guests always notice.

This is a seasonal dish, made for fall and winter, equally at home at a dinner with friends or a Sunday family meal. Simple to pull off yet with real bistro style on the plate, it pairs well with a light starter before and a more generous dessert after, and kids tend to like it too.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps
  3. Before the guests arrive 2 steps, 50 min
  4. When it's time to serve 1 step, 5 min

In the morning, sear the tenderloins, make the breadcrumb crust and coat the meat with mustard before chilling it. Just before guests arrive, cook the parsnip puree and roast the tenderloins for twenty five minutes. At serving time, let the meat rest five minutes, slice into medallions and plate over the warm puree.

The ingredients

6 people

Butcher

  • Pork tenderloins 3

Pantry

  • Grainy mustardoften in the pantry 4 tbsp
  • Dijon mustardoften in the pantry 2 tbsp
  • Breadcrumbsoften in the pantry 80 g
  • Oiloften in the pantry 2 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 2 tsp
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Parsley 1 bunch
  • Parsnips 800 g
  • Potatoes 400 g

Dairy

  • Heavy cream 15 cl
  • Butter 60 g
  • Milk 20 cl

Allergens Mustard, Gluten, Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Mix the breadcrumbs with chopped parsley and a knob of melted butter to make the crust.

    Melted butter helps the breadcrumbs brown evenly.

  2. Sear the tenderloins on all sides in an oiled pan, then let them cool.

    A few minutes is enough, you just want to color the surface.

  3. Coat the tenderloins with both mustards, press on the breadcrumbs, cover and chill.

    Press the breadcrumbs on firmly with your hand so they stick.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Peel the parsnips and potatoes, cook them in milk diluted with salted water until tender, then puree with the butter, cream and nutmeg. 25 min

    Remove the woody core from large parsnips, it stays fibrous.

  2. Roast the tenderloins at 200 degrees until the crust is golden and the meat is just pink inside. 25 min

    An internal temperature of sixty three degrees keeps the pork juicy.

When it's time to serveThe final touches, right in front of your guests.

  1. Let the tenderloins rest five minutes, slice into thick medallions and serve over the warm puree. 5 min

    Resting sets the juices, so the crust doesn't fall off when sliced.

Our tips to get it right

  • Pick parsnips that aren't too large, they're more tender and less fibrous at the core, otherwise remove the woody center before cooking.
  • Check the tenderloin with a thermometer if you have one, sixty three degrees at the center guarantees pink, safe meat.
  • If the crust browns too fast in the oven, cover the meat loosely with foil for the last few minutes of cooking.

The variations

  • Swap the pork tenderloin for veal tenderloin for a dressier version, the cooking time stays about the same.
  • For a meatless version, keep the parsnip puree and serve it with roasted mushrooms in the same breadcrumb and mustard crust.
  • For kids, make the crust with Dijon mustard only, it's milder than the grainy one.

What to serve it with

  • A vegetable soup starter before
  • Sauteed green beans on the side
  • A glass of light red wine

Storage

The cooked tenderloin keeps for two days in the refrigerator in a sealed container, with the puree stored separately. Reheat the meat gently in the oven so the crust doesn't dry out, and warm the puree in a saucepan with a splash of milk.

Questions about this recipe

Can you use a different coating instead of breadcrumbs?

Yes, panko breadcrumbs give a crispier crust. Crushed crackers also work well if you don't have regular breadcrumbs on hand.

How do you know when the pork tenderloin is done?

The meat should be just pink at the center, not red and not gray. A thermometer inserted in the middle should read around sixty three degrees.

Can this dish be made for more than 6 people?

Yes, add one tenderloin for every two or three extra guests and increase the puree in the same proportion. Just adjust the oven time if there are more tenderloins in the dish.

How do you plate this dish nicely for guests?

Slice the tenderloins into thick medallions, about two centimeters, to show off the golden crust on top. Pipe the puree beside the meat rather than under it, so the crust stays crisp longer.

Can a pork tenderloin in mustard crust with parsnip puree be made ahead?

Yes, during the day. The recipe needs 35 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a pork tenderloin in mustard crust with parsnip puree?

Allow 1 h 30 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in a pork tenderloin in mustard crust with parsnip puree?

About 650 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a pork tenderloin in mustard crust with parsnip puree cost?

About €4.30 per person, that's €25.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mustard, gluten, lactose. Remember to ask your guests about their allergies before putting your menu together.

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