I participated in Mom Blog Tour at the Summer Fancy Food Show on behalf of Wendy’s Bloggers and received Colman‘s Mustard products to facilitate my review.

It is finally feeling like Fall around here which means I am making more comfort foods! We have our favorite dinners (mainly crockpot dinners) but there are times when you want something straight from the oven. It reminds me of my childhood. My mom always had a comforting dinner in the oven on Sundays during the Fall. 

Pork Tenderloin is a staple dinner in our house but can be a little bit boring. I seem to make it the same way over and over again. Until a few weeks ago. I decided to do a little search on rubs for my pork tenderloin that my family would enjoy. I have some picky eaters in my family so I have to be careful with my choices. 

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Our latest favorite has a tiny little secret: Colman’s Dry Mustard. I was first introduced to the Colman brand at the Fancy Food Show this summer. I am not a huge mustard fan but I have been having fun trying new ways to cook with it! Mustard is more than a condiment!

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The addition of Colman’s Dry Mustard gives this recipe a little kick. Colman’s Dry Mustard is 100% pure mustard flour in an ultra-fine consistency that delivers maximum kick to your favorite dishes! Remember, a little bit goes a long way!

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And the best part of this recipe? It’s a one pot…erm…pan meal! It may look fancy and fabulous but it’s super simple to throw together. I promise you there will be no leftovers with this meal and everyone will be fighting over the last carrot! Ask me how I know. 

Sheet Pan Mustard Balsamic Pork Tenderloin

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To make this Sheet Pan Mustard Balsamic Pork Tenderloin, you will need:

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  • 2 pounds boneless pork loin
  • ¼-cup Extra Virgin Olive Oil
  • 3 tablespoons Balsamic Vinegar
  • 1/2 teaspoon Colman’s Dry Mustard
  • 1 tsp minced garlic
  • ½-cup fresh rosemary leaves
  • salt and fresh ground pepper, to taste
  • small red potatoes, washed and quartered
  • carrots, peeled and cut on an angle

Preheat oven to 450F. Lightly grease a sheet pan with cooking spray; place pork loin on sheet pan and set aside.

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In a food processor, combine olive oil, balsamic vinegar, garlic cloves, rosemary leaves, mustard, salt and pepper; process for 2 to 3 minutes, or until thickened, and the consistency is that of a wet paste.

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Spread ¾ of the rub on all sides of the meat. Place in oven and cook for 15 minutes.

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In the meantime, prepare the potatoes and carrots by combining them with the remaining of the rub. Remove roasting pan from oven; reduce oven to 350F.

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Place prepared potatoes and carrots around the meat. Put back in the oven and continue to cook for 50 minutes, or until done. Remove from oven and let stand 10 minutes.

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Sheet Pan Mustard Balsamic Pork Tenderloin

Ingredients

  • 2 pounds boneless pork loin
  • ¼- cup Extra Virgin Olive Oil
  • 3 tablespoons Balsamic Vinegar
  • 1/2 teaspoon Colman's Dry Mustard
  • 1 tsp minced garlic
  • ½- cup fresh rosemary leaves
  • salt and fresh ground pepper, to taste
  • small red potatoes, washed and quartered
  • carrots, peeled and cut on an angle

Instructions

  1. Preheat oven to 450F.
  2. Lightly grease a sheet pan with cooking spray; place pork loin on sheet pan and set aside.
  3. In a food processor, combine olive oil, balsamic vinegar, garlic cloves, rosemary leaves, mustard, salt and pepper; process for 2 to 3 minutes, or until thickened, and the consistency is that of a wet paste.
  4. Spread ¾ of the rub on all sides of the meat.
  5. Place in oven and cook for 15 minutes.
  6. In the meantime, prepare the potatoes and carrots by combining them with the remaining of the rub.
  7. Remove roasting pan from oven; reduce oven to 350F.
  8. Place prepared potatoes and carrots around the meat.
  9. Put back in the oven and continue to cook for 50 minutes, or until done. Pork is done cooking when internal temperature is between 145F and 160F.
  10. Remove from oven and let stand 10 minutes.
 

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About Colman’s Mustard

Known internationally as the English mustard, Colman’s Original has been England’s Iconic fiery-hot, go-to cooking essential for nearly 200 years! Colman’s secret is in blending high-quality brown mustard seeds (Brassica Juncea) and white mustard seeds (Sinapis Alba) to consistently produce a unique kick that’s undeniably versatile and fiery enough to be called Colman’s. Colman’s is one of only 3 mustard mills in the world to blend both white and brown mustard seeds.

You can learn more about Colman’s Mustard on their websiteLooking for more recipes? Check out more Colman’s Mustard recipes from the #MomBlogTourFF!

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Learn more about Colman’s Mustard by following along on Facebook, Twitter, and Instagram. Want more recipe ideas? Check out their Pinterest feed!

Colman’s Mustard Giveaway

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One lucky winner will receive assortment of Colman’s Mustard and accessories! This giveaway is open to US residents ages 18+ only and will end October 18th at 11:59pm ET.

One winner per household, email address, or home address. If you have won this prize on another blog you are ineligible to win again. Winner must have a U.S.-based address to receive the prize. 

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