Mustard-Glazed Pork Tenderloin
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds pork tenderloins
- 3tablespoons brown sugar
- 2tablespoons grainy mustard
- 2teaspoons chopped fresh or dried rosemary
- 2tablespoons dry sherry
Nutritional analysis per serving (4 servings)
248 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 35 grams protein; 177 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
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.
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!
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.
I followed some suggestions, and convection baked the pork roast after browning. I came out fabulous.
I added some very nice balsamic vinegar to the marinade, well, just because and it have it such a great death of flavor and then I roasted it ever so slightly with my convection broiler, and it was perfect. I also doubled the mustard.
This is the first part of an old recipe...slather the chicken breasts in the mayonnaise and mustard , then roll in seasoned breadcrumbs or Panko. Put them on a cookie rack or something similar and then put the rack on another sheet pan, and cook in the oven at 350 degrees for about 25 minutes or until golden brown. Dec ‘25 Did mostly the recipe. Did in 400 oven for 15 min., turned for another 15, then broiled for 5.