Bordeaux Pork Tenderloin


Active Time: 20 minutes
Total Time: 50-55 minutes (this includes resting time)


6 servings

Print recipe


  • 1 whole pork tenderloin


  • 2 tablespoons Honey
  • 2 tablespoons FRENCH PANTRY Roasted Garlic and Chive Herb Blend
  • 4 tablespoons FRENCH PANTRY Bordeaux Wild Pepper Mustard
  • 4 tablespoons FRENCH PANTRY Traditional Balsamic
  • 4 tablespoons EVOO
  • FRENCH PANTRY Timut Pepper
  • ½ teaspoon FRENCH PANTRY Sel Gris Salt


  1. Whisk marinade ingredients together until thoroughly combined. The marinade will be thick for spreading on meat.
  2. Place ½ of the marinade in a Ziplock bag.
  3. Place 1/2 of the marinade in a Ziplock bag along with the pork tenderloin and move the pork around the bag to thoroughly coat. Allow to marinate in the refrigerator for at least 1 hour or safely for up to two days.
  4. Preheat the oven to 400 °F.
  5. Place the Rectangular Mold on the Perforated Baking Sheet.
  6. Remove the pork tenderloin from the marinade and place it into the Rectangular Mold.
  7. Bake until seared on the first side, about 5 to 6 minutes.
  8. Turn the pork over and spoon the reserved marinade mixture evenly on top of the pork.
  9. Tent the pork with the Bonmat and continue to cook until the pork is just firm to touch and registers at 145°F on a meat thermometer. The Pork should be pale pink when cutting into the thickest part.
  10. Transfer to a cutting board and let rest for about 7 minutes longer.
  11. Slice and arrange on a serving dish and garnish by lightly sprinkling FRENCH PANTRY Roasted Garlic and Chive Herb Blend over the top of the tenderloin.
  12. Serve hot or cold.

bon TIP: This marinade also works well with chicken, meat, or vegetables.

Enjoy cooking from our bon COOK kitchen to yours!

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