This post may contain affiliate links. Read my full disclosure policy.
This pork tenderloin is marinated with mustard, brown sugar, rosemary, and sherry, then seared, roasted, and served with a savory-sweet mustard sauce.
This pork tenderloin recipe delivers on all fronts: the meat is juicy and tender, the prep is simple, and the rich mustard sauce makes it feel a little special. The pork can marinate for as little as an hour or overnight, so you can get a head start, and once you’re ready to cook, it comes together quickly.
The recipe is adapted from cookbook author and food columnist Marian Burros’ 5-star mustard-glazed pork tenderloin, first published in The New York Times in 1989. My version adds a little something extra: I reserve some of the marinade and turn it into a buttery sauce to spoon over the sliced pork. Serve it with mashed sweet potatoes and French green beans for a delicious dinner.
“I made this for Christmas Eve dinner and doubled the recipe. It’s Christmas Day and my family is still talking about last night’s meal.”
What You’ll Need To Make Pork Tenderloin with Mustard Sauce
- Pork Tenderloin: Be sure to buy pork tenderloin, not pork loin—they’re different cuts and aren’t interchangeable here. You’ll need two tenderloins totaling about 1¾ to 2 pounds.
- Grainy Dijon Mustard: Forms the backbone of both the marinade and sauce. I like Maille Rich Country Dijon or Grey Poupon Country Dijon.
- Brown Sugar: Balances the sharpness of the mustard and helps the pork develop a nicely browned exterior as it sears.
- Dry Sherry: Adds depth to the marinade and sauce. Be sure to use dry sherry rather than sweet sherry or cooking sherry.
- Fresh Rosemary: Adds an aromatic, woodsy note that pairs especially well with pork.
- Unsalted Butter: Whisked into the reserved marinade at the end to turn it into a rich, silky sauce.
- Vegetable Oil, Salt & Pepper: For seasoning and searing the pork.
- Jump to the printable recipe for precise measurements
How To Make Pork Tenderloin with Mustard Sauce
Make the marinade: Whisk together the brown sugar, grainy Dijon mustard, sherry, and rosemary until well combined.
Marinate the pork: Pat the pork tenderloins dry and season with salt. Pour about one-third of the marinade over the pork and turn to coat evenly. Cover and refrigerate for at least an hour or overnight—the longer, the better. Reserve the remaining marinade for the sauce.
Sear and roast the pork: Heat the oil in a large oven-safe skillet. Make sure the skillet and oil are hot before adding the pork; otherwise, the meat will steam instead of sear. Brown the tenderloins well on all sides, then transfer the skillet to the oven and roast to about 140°F; the temperature will continue to rise as the pork rests.
Make the mustard sauce: While the pork rests, bring the reserved marinade to a gentle boil. Remove from the heat and stir in the butter one piece at a time. Adding the butter gradually off the heat helps it emulsify, giving the sauce a smooth, velvety texture.
Slice and serve: Cut the pork into slices and arrange on a platter. Drizzle some of the mustard sauce over the top and serve the rest at the table.
Video Tutorial
You May Also Like
Pork Tenderloin with Mustard Sauce
Ingredients
- 2 pork tenderloins (1¾ to 2 lb/794 to 900 g) total
- ½ cup (packed) light brown sugar
- ½ cup grainy Dijon mustard, such as Maille Rich Country Dijon Mustard Blend or Grey Poupon Country Dijon
- ½ cup dry sherry
- 1 tablespoon chopped fresh rosemary
- Salt
- 1 tablespoon vegetable oil, for cooking
- Freshly ground black pepper
- 5 tablespoons unsalted butter, cut into 5 pieces
Instructions
- Pat the tenderloins dry with paper towels.
- In a medium bowl, whisk together the brown sugar, mustard, sherry, and rosemary.
- Place the tenderloins in a baking dish or bowl. Season all over with 1¼ teaspoons salt and pour about one-third of the marinade over top. Turn the tenderloins a few times to coat evenly with the marinade. Marinate for at least 1 hour or as long as overnight (the longer, the better). Cover the remaining marinade and refrigerate until ready to use (it will form the base of the sauce).
- Preheat the oven to 350°F (175°C) and set an oven rack in the middle position.
- Heat the oil in a large cast iron or oven-safe skillet over medium-high heat (see note below if you don't have one of these pans). Add both tenderloins and sear on all sides until nicely browned, 6 to 8 minutes (don't move the tenderloins around between turns; they will brown better if left alone). Transfer the skillet to the oven and cook until the pork registers about 140°F (60°C) on an instant-read thermometer, 12 to 15 minutes. (The temperature will continue to rise as the pork rests, reaching about 145°F.) Pro tip: An instant-read thermometer is the most reliable way to check for doneness, but if you don’t have one, make a small slit in the thickest part of the pork. The meat should be mostly white with a slight hint of pale pink.
- Remove the skillet from the oven and immediately place an oven mitt or dishtowel over the handle to remind yourself that it is hot (it is easy to forget and burn yourself!). Transfer the tenderloins to a cutting board. Tent with foil and let rest for about 10 minutes, then cut into ¼- to ½-in slices.
- Meanwhile, pour the remaining marinade into a small skillet and bring to a gentle boil over medium-high heat. Remove the pan from the heat and, stirring constantly, incorporate the butter one piece at a time. Add â…› teaspoon salt and a few grinds of pepper. Taste and adjust seasoning if necessary. Arrange the sliced tenderloin on a platter and drizzle with a bit of the sauce; pass the remaining sauce at the table.
Notes
- If you don’t have an oven-proof skillet, transfer the pork to a foil-lined sheet pan after searing. (The foil is just for easy cleanup.) You may need to add a few minutes to the baking time.
- The nutritional information includes all of the ingredients for the marinade, so one serving is likely significantly lower in calories and fat than the numbers below.
Pair with
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hi Jenn,
Thanks for answering my question about what type of salt to use.
I marinated the pork tenderloin last night and made this today along with your recipe for mashed sweet potatoes and your roasted brussel sprouts wth bacon, pecans, and maple syrup, and it is all amazing! I am a local hero for the family!
Another culinary masterpiece!
Warm regards,
Carolyn
Hi Jenn,
I’m looking forward to making this and wonder if I should use Kosher (larger grain salt), or regular table salt?
Thanks for all of your great recipes!
Carolyn
You’ll need table salt. (When I refer to salt in the ingredient list in a recipe, I mean regular table salt. I will specify in the recipe if it calls for something else, like kosher salt.)
You lost me at 1/2 cup of sugar, that’s just a ridiculous, unnecessary amount of sugar.
Can this be made in advance of a dinner party?
Hi Lisa, this is definitely best immediately after it’s cooked, but reheating it is doable. I think the best way to go would be to put slices on a baking sheet, cover them tightly with foil, and put them into a 350° oven for about 10 minutes or until just warmed through. Hope everyone enjoys!
Jenn,
I am looking forward to preparing this recipe. I was wondering if the silver skin needs to be removed before proceeding with the recipe as there is no mention of removing it.
Hi Carol, pork tenderloin sometimes has some silverskin, although it may already be removed by the butcher. If you see a thin, shiny membrane on the meat, yes, I’d trim it off before cooking. Hope you enjoy!
This recipe is so delicious. The only thing we do differently is to sus vide the pork loins and then pan sear it in the skillet after. We always serve it with your mashed sweet potato recipe and brussels or a salad. Such a perfect meal.
We absolutely loved this! My husband kept saying, ‘This pork is so tender,’ over and over again. And the sauce just lights up the pork—it’s so flavorful. Jenn, we love your recipes. Thank you for sharing your talents.