Cumin Mustard Pork Tenderloin

by Ian Wickman

Cumin Mustard Pork Tenderloin

A bit of dry and stone ground mustard, tamarin, and cumin… broiled for 12 minutes and dinner is served! All the delicious flavors and couldn’t be easier!
Keyword cumin pork tenderloin, mustard pork tenderloin
Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Servings 4
Author Ian Wickman


  • 1 each pork tenderloin (about 1 – 1.25 pounds)
  • 1 1/2 tsp tamari (regular soy sauce is fine if gluten isn’t an issue)
  • 1 tsp stone ground mustard
  • 1 tsp dry ground mustard
  • 1/2 tsp cumin
  • 1 dash salt
  • 1 dash pepper


  • Mix the tamarind, mustard, mustard powder, and cumin together in a small bowl until it forms a nice paste.
  • Trim the tenderloin and remove the “silver skin”.
  • Sprinkle with a little salt and a decent amount of pepper.
  • Rub the mustard paste all over the pork tenderloin.
  • Broil on high (make sure the meat is a couple, 2 – 3, inches away from the broiler otherwise you’re going to be turning a lot to avoid burning).
  • Turn every couple minutes until tenderloin is cooked through and at your desired temperature about 12 minutes. (The recommended temperature is often 145 degrees but I find I like mine a little less cooked)
  • Remove from the oven onto a cutting board and tent for 5 – 10 minutes while it finishes cooking and the juices settle.
  • Serve by itself, over some greens, rice, with some potatoes, whatever floats you’ve got! Enjoy!


Pork tenderloin is such a great piece of meat, so fast, delicious, and healthy… just don’t overcook it! I have done quite a few… grilled, sous vide, broiled, however you want! So good and can be seasoned any which way, just pick a cuisine and it’s flavors and go to town! More of a summer dish but this Chipotle Peach Grilled Pork Tenderloin is amazing also! Persimmons are a great winter pairing as well!

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