Mustard-Glazed Pork Tenderloin

Name: Mustard-Glazed Pork Tenderloin
Total time: 40 min
Yield: 4 servings
Ingredients: 1 1/2 pounds pork tenderloins; 3 tablespoons brown sugar; 2 tablespoons grainy mustard; 2 teaspoons chopped fresh or dried rosemary; 2 tablespoons dry sherry

By Marian Burros

Total Time: 40 minutes
Rating: 5(5,340)
Comments: Read comments

This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients — pork, brown sugar, whole-grain mustard, rosemary and sherry — you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.

Featured in: Lifestyle: Sunday Menu; Savory Pork: Marinade Is the Trick

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Ingredients

Yield:4 servings

1½pounds pork tenderloins
3tablespoons brown sugar
2tablespoons grainy mustard
2teaspoons chopped fresh or dried rosemary
2tablespoons dry sherry

Ingredient Substitution Guide

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Preparation

Step 1
Pat the tenderloins dry with paper towels.
Step 2
Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
Step 3
Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven — about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
Step 4
Remove and lightly tent with foil; let rest about 10 minutes before cutting into ¼- to ½-inch slices.

Ratings

5 out of 5

5,340 user ratings

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Comments

JoeJ7 years ago

This recipe was excellent. I broiled the pork to an internal temp of 135F and let it rest a good 10 minutes; it came out a light pink. Don't spoon the marinade over the pork at the start. After the first side has been broiled, turn over the pork and spoon the marinade over the side to be broiled next. This gives a really nice finish. I spooned it over the pork at the beginning, turned over the pork and lost my nice crust. This is a great recipe.

Ann7 years ago

This marinade also works well with my usual technique of baking tenderloin in a 500-degree oven for 5-7 min, then turning off the oven and leaving it in the oven for an hour without opening the door.

CoBo7 years ago

Made this for a dinner party. Used Costco tenderloins (4 in two bags). Made 4times the marinade and split marinade between four freezer bags. Added 1 tenderloin per bag. After marinating overnight, I grilled the pork to 135 degrees. Perfect. Meanwhile, I poured the marinade in a saucepan, and brought it to a boil, then reduced it at a simmer until about half. Added a little Dijon mustard to the sauce and served drizzled over the pork. A keeper!

Cindy1 week ago

Has anyone tried to do this by marinading the pork and then cooking it sous vide??

Don Oberempt2 weeks ago

"Sweet, tangy, and tender! The mustard glaze sings, but a tad more rosemary would've hit the high note. Still, a weeknight winner!"

Katherine Schaefer1 month ago

If cooking on a grill, should the meat be cooked on the cool side of the grill or over direct heat?

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