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Dijon Kurobuta Pork Tenderloin

Author: NORR
Serves: 6-8

Paired perfectly with crispy prosciutto and smashed potatoes.

Using just a sheet pan and your oven, this Dijon Pork Tenderloin with Prosciutto Parsley Potatoes is a delightful dinner that is done in just 45 minutes! The mustard-glazed pork is cooked until perfection alongside some creamy baby potatoes topped with crispy prosciutto. If you’d like a smaller serving size, use only 1 of the 2 loins in the package, and freeze the extra.


  • 4oz. or 12 slices fresh prosciutto
  • 1, 2lb Snake River Farms Kurobuta pork tenderloin
  • 2lb baby yellow potatoes
  • 2 tbsp Dijon mustard
  • 1 tbsp coarse ground mustard
  • 1 tbsp freshly chopped dill
  • 2 tsp lemon juice
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp chopped fresh parsley, for serving
  • Flaky sea salt, for finishing


  1. Preheat the oven to 375°F. If you have a roast setting on your oven use this.
  2. In a bowl, combine the Dijon, coarse mustard, dill, lemon juice, olive oil, salt, and pepper. Whisk together. Place your meat on the sheet pan and pour the mixture on top of the meat. Rub it in with your hands all over.
  3. Add the potatoes to the sheet pan surrounding the pork. Toss any extra marinade from the meat in the potatoes for extra flavor.
  4. Place tray into the 375°oven for 35 minutes.
  5. At the 35 minute mark, quickly pull the tray out and set on stove for a minute. Using a measuring cup base or something sturdy, crush the potatoes till they break. Sprinkle the potatoes (only) with flaky salt and drizzle with some oil if you like. Next, lay prosciutto over the meat and potatoes, and  place back in the oven for another 10 minutes.
  6. Cook in total for about 45 minutes or until the pork is just cooked through, until internal temperature reaches 140-145°F. Keep a close eye, pending the size of your tenderloin as you do not want to overcook it.
  7. Once the meat and the potatoes are tender, remove the sheet pan from the oven. Cover the meat lightly with foil and allow the pork to rest for about 10 minutes before slicing to serve.
  8. Meanwhile, toss the parsley with the potatoes. Finish with fresh dill and flaky sea salt to taste over the potatoes.