Mustard-Glazed Pork Tenderloin Recipe (2024)

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.

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.

Try using the late Judy Rodgers' (Zuni Cafe Cookbook) method of pre-salting meat for a day or two in the refrigerator. It sucks the juices out of the meat initially, then they get reabsorbed with the salt. You just take kosher salt or whatever and rub it over the meat, then cover in the refrigerator for one to two days, then rinse the excess when ready to start cooking. It makes a huge difference.

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!

what can i use in place of sherry? another wine? some vinegar? TY!

Sear on stovetopRoast in 400 degree oven for 10-12 mins until meat temps at 137.Tent in foil & rest for 10 mins.

Substituted regular Dijon and herbs de provence in listed ingredients for marinade. After browning a 1.5 lb tenderloin on stovetop, tranferred to the oven for about 30 minutes. While the finished pork was resting I deglazed the pan with about two tablespoons of white wine and the same of heavy cream then drizzled a bit of sauce over each serving. Everyone love it!

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

Couldn't be easier. I scaled everything up to accommodate 4+ lbs. of tenderloins - no problem. Used dried rosemary. Marinated 5 hr and grilled; would probably marinate overnight next time though the shorter time was delicious. It did glaze nicely, following the suggestion to add the marinade after turning the tenderloins. Good recipe!

Also good with maple syrup instead of brown sugar, and a bit of fresh squeezed orange juice.

As did others, I seared the tenderloin on all sides (about two min each side) and then roasted in the oven at 375 degrees (convection oven) for 25 min. Recipe is very easy and tasty.

This was amazing! I tweaked it because I hate hate hate rosemary. Substituted 1 tsp dried Thyme and doubled the recipe. Baked in the oven at 400 for 45 min, turning every 15.

Yes can be done in oven start heat 450 just before u put in lower to 350 or 375 will take longer not much would flip after 15 then 15 more an check may need longer will need meat thermometer to get internal to right temp but I have same issue an above worked wonders plus I sux at broil I burn to crispy everything will just have to check meat often if u need to cook longer due to every oven different may need to cook longer

After I cooked it, I took it out of the pan and sautéed apple and leeks w a little butter in the juices. So good !

Isn't this the same reply as JoeJ of a year ago? Maybe they are Siamese. Still, it's a good trick.

Baked at 400 degrees until internal temp reached 155. Turned out super tender.

Made thi for the third of forth time tonight - so so so good! We don't like our savory fod to be sweet so this time I completekty left out the briwn sugar and did not miss it at all! Also added some sharp dijon mustard to the grainy - weloved it! I used Chad's excellent suggestion of searthe meat in the pan and then roasting Served with in a 400 degree oven for 10-12 mins until meat is approx at 137degrees F. Then tenting in foil for about 10 mins. Served with Martha Rose Shulman's Perfection!

Internal temp to 135. 145 made it a tiny bit dry.

I sauteed the pork tenderloin just to brown and then, as in the twice cooked pork recipe, I cut the pork into slices and briefly sauteed again. I added the extra marinade to the pan and heated all together for a few minutes.

Be sure to tin foil or cooking spray broiler pans

For a little more umami and tang, I add a little lite soy sauce.

Few things are as simple and elegant as this recipe. Thank you.

This is the most tender flavorful Potok tenderloin ever! I used 2T maple syrup instead of brown sugar and doubled the rest of the ingredients. Browned on stovetop then baked at 325 convection for 20 minutes. While the pork was resting I deglazed the cast iron skillet with white wine and then added half and half to a good consistency and served it with mashed potatoes and NYT carmelized Brussels sprouts. It was an amazing meal!

Less brown sugar; add a bit of soy sauce

This recipe is easy and perfect. I do as another suggests and sear the pork before putting in a 400 degree oven for 12 minutes. While tented and resting I pour some wine (I used what I had, which was sake) and olive oil to the pan with the vestiges of the pork fat, mustard and brown sugar, cooked down to a sauce and spooned over the pork, served with roasted sweet potato and steamed green beans.

Way too sweet for my taste

Since the marinade is fairly sweet, I added sherry vinegar, white wine, broth and dijon when I boiled/reduced the remaining marinade. Then finished with some cream and sour cream. Made a wonderful finishing sauce.

Made the marinade per recipe, marinated the tenderloin about an hour.Preheated cast iron skillet in the Traeger on high. Seared the pork on cooktop in skillet, put the skillet with pork in the Traeger until probe read 135. I heated the remaining marinade on cooktop, added soy sauce, chili garlic sauce, herbs de Provence, broth, let it cook down and thicken. The pork was juicy and pink; the sauce was delish too.

Did this on the grill, should have marinated it longer to get better caramelization but it was still very tasty.

I used 1/3 the sugar and it still could’ve been less. May try orange juice or apricot jam next time. Also added 2 cloves crushed garlic. I appreciate the advice to pan sear then bake, 25 minutes at 400 seems about right in my oven.