Mustard-Glazed Pork Tenderloin
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Sear-roasted pork tenderloin makes a fancy weeknight dinner or special holiday roast.
Adapted from cookbook author and food columnist Marian Burros’ 5-star mustard-glazed pork tenderloin, first published in The New York Times in 1989, this marinated and sear-roasted pork tenderloin makes a fancy weeknight dinner or special occasion roast. With just four ingredients—mustard, brown sugar, rosemary, and sherry—the marinade infuses the tender pork with savory-sweet flavor and also forms the base of a rich sauce. The sauce is made using a cooking technique called “mounting,” where some of the marinade is brought to a simmer and then chilled butter is gradually stirred in, allowing the butter to emulsify and create a rich and creamy consistency. For an easy and elegant meal, serve the tenderloin alongside mashed sweet potatoes and French string beans.
What You’ll Need To Make Mustard-Glazed Pork Tenderloin
Pork tenderloin is a lean, tender, boneless cut of meat that is best cooked using quick, high-heat methods, such as grilling or pan-searing. Each loin weighs about 1 pound, so you will need two of them. Be sure not to confuse pork tenderloin with pork loin roast, a larger, thicker cut of meat that is better suited to slower cooking methods, like roasting.
Dry sherry is a type of fortified wine that is aged in barrels and has a rich, nutty flavor. In many cuisines, it is used to add depth and complexity to sauces, stews, and marinades. Be sure to use dry sherry rather than cooking sherry or sweet sherry. Cooking sherry is a lower-quality wine that is often heavily salted, and sweet sherry, while delicious as an after-dinner drink, is too sweet to be used in cooking.
In a medium bowl, combine the brown sugar, mustard, sherry, and rosemary.
Whisk to combine.
Place the tenderloins in a baking dish or bowl. Season all over with 1-1/4 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).
Heat the oil in a large cast iron or oven-safe skillet over medium-high heat and add both tenderloins.
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 a preheated 350°F-oven and cook until the pork registers about 140°F on an instant-read thermometer, 12 to 15 minutes. (To check for doneness without a thermometer, make a slit in the thickest part of the loin; the meat should be mostly white with a slight hint of pale pink, and the juices should run mostly clear.)
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 1/8 teaspoon salt and a few grinds of pepper. Taste and adjust seasoning if necessary.
Remove the skillet from the oven and transfer the tenderloins to a cutting board. Tent with foil and let rest for about 10 minutes, then cut into 1/4- to 1/2-inch slices.
Arrange the sliced tenderloin on a platter and drizzle with a bit of the sauce; pass the remaining sauce at the table.
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Mustard-Glazed Pork Tenderloin
Sear-roasted pork tenderloin makes a fancy weeknight dinner or special holiday roast.
- 2 pork tenderloins (1¾ to 2 lbs 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
- 1 tablespoon vegetable oil, for cooking
- Freshly ground black pepper
- 5 tablespoons unsalted butter, cut into 5 pieces
- 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 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 on an instant-read thermometer, 12 to 15 minutes. (To check for doneness without a thermometer, make a slit in the thickest part of the loin; the meat should be mostly white with a slight hint of pale pink, and the juices should run mostly clear.)
- 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-inch 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 ⅛ 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.
- Note: 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.
So I just mixed up the sauce and didn’t read the directions all the way through and I poured it all over the pork. I wasn’t planning on cooking it until tomorrow. Did I just ruin the pork? Will the flavors be too strong? If the pork is ok could I still cook the sauce really well and still use it?
Hi Emily, I may be weighing in too late to help, but it won’t ruin the pork and as long as you boil the marinade for at least 5 minutes, you can use it for the sauce.
A new family favorite! Simple and delicious – we serve with oniony sauerkraut, French green beans and sweet potatoes… hearty and healthy and delicious. Thank you for this great recipe ❤️
I have made this a few times.
I made it on the grill once and it was great. I put the tenderloin on the grill directly over the coals to brown it, then moved them over to the area without coals and let it cook for 15 to 20 minutes.
They turned out great.
I have even used the sauce with chicken.
I made this tonight and we both just loved it. Only thing I switched out was fresh thyme for the rosemary. My husband asked me to put it in the rotation. Now I have a whole tenderloin leftover and thinking about using it to make Cuban sandwiches.
Fabulous. Can’t believe how a handful of ingredients can result in such a delicious dish. Only sorry I waited so long to try this. It will be a staple for us.
This was the best thing I’ve had in awhile! I halved the recipe, as it’s just the two of us, but next time I’ll make more of the sauce. As always, Jen, your recipes are delicious
This came out so tender and flavorful. Definitely a repeat dish. I could only find slightly larger tenderloins so I had to cook s bit longer to reach a safe temp.
I love your recipes and will try this for a dinner with friends next week.
Can I substitute Sherry Cooking Wine or Port for the Sherry or should I stick with White wine or apple juice?
Glad you like the recipes! I’d stick with white wine or apple juice. Hope you and your friends enjoy this!
I just realized that I have white dry vermouth in my cupboard. Would this work better than white wine or apple juice as a substitute for Sherry?
Sure, Sharron that will work. Enjoy!
It took me a while to try this version of pork tenderloin, because I love my regular one so much. Ina Garten’s marinade also has rosemary and mustard, but has a very different overall flavor. Your marinade/sauce has such a beautiful flavor, I was really surprised at how easy it was to make (during clean-up I was eating the residue in the skillet). This was my first time using sherry in cooking, and I loved the subtle richness it gave to the sauce. The brand you use was not available in my grocery store, and it seems some sherries are very pricey. I used Christian Brothers, and it was very nice….affordable, aromatic, and flavorful. Directions were very clear and easy, and I was glad to learn the “mounting” technique, which I have heard chefs use on tv shows. I served with mashed potatoes and steamed broccoli.
Another winner! Easy and delicious.
Hi Jen, can I use dried rosemary? How much should I put if dried rosemary is ok?
Sure, I’d use 1 teaspoon. Enjoy!
Definitely a recipe for guests! I only marinated for an hour. Had a bit of sake and some cognac on hand, no dry sherry. Mixed the two and outcome was delicious. The meat was tender and flavorful. Love the sauce! Served sliced and sauced. Lovely. Thank you, Jenn.
Delicious! Making for a dinner party this weekend. Not sweet potato fans. Would maple roast carrots be OK? What type of salad would pair well?
Glad you like it! This would pair nicely with this roasted beet and goat cheese salad or this arugula salad. Hope the dinner party is great!
I made this for Christmas because I wanted something easy. I normally hate pork tenderloin as it’s too meaty and lean, but this recipe came out delicious and everyone raved about it. I usually make turkey or beef ribeye roast and this was just as good and so much easier. The only change I made is using marsala wine since I didn’t have dry sherry. Still came out perfect.
I made this for Christmas Eve dinner for 8 and doubled the recipe. It’s Christmas Day and my family is still talking about last night’s meal. Another delicious winner. Thanks Jenn!
Hi Jenn. Made this dish exactly as written, marinaded it for 30 hrs, took off the wrap, and had myself a smell. Not so good. Decided to cook it anyway as it was too late to change course. OMG, it was sooooo flavorful, tender, and juicy. You never disappoint!!! Served it with your Maple Mashed Sweet Potatoes, and Green Bean Gremolata. What a hit! Thank you once again!
I agree with all the other 5 star reviews! Spectacular recipe and sauce. I am going to make the sauce for our Christmas Eve Rack of Pork dinner, and serve it on the side.
Made this as directed. A hit with our guests! The pork was so tender and the sauce is delicious 😋. And so easy to prepare. Thank you!
Hi! Is there any alternative for dry Sherry? In case I cannot find it.
Hi Sophia, You can use white wine, apple cider, or apple juice. Enjoy!
Do you think the mustard sauce would work for a glaze on a spiral ham or do you think it would be too much? We love it on the pork, but most of my family would like ham for Christmas as the leftovers are great to have on hand. Thank you!
I think it would be delicious!
Quick easy and delicious. Modified it just a twinge with adding a few sprinkles of onion powder and a hint of garlic powder when you salt and pepper the pork loin before searing it. Thank you for your sharing this nice recipe.
Hi Jenn, going to try this recipe in the next day or two. Can I substitute red wine for the sherry? Don’t have any and can’t get out to get some. Sounds awesome, can’t wait to make it
Hi Trish, Do you have white wine? If not, some other substitutes are apple cider or apple juice.
Jen, I saw this recipe and it sounded so yummy that I ran out and bought pork tenderloins.
Did not disappoint. The pork was absolutely delish. Thought it might be too sweet but not at all. Definitely company worthy!
Served with red skin mashed potatoes and a salad. Outstanding!
Very delicious recipe! Your recipes never disappoint me! Will be making it again and again!
Easy and oh so flavorful!! This looks difficult but comes together in a snap. Easy to marinate in the morning and cooks up in 30 minutes in the evening.
We ate it up!! Was suspicious of the sweetness, but it was perfection. Served with rosemary sweet potatoes, your French green beans and sauerkraut … fantastic! Highly recommend.
Wait just a second until I wipe the drool off my face. This recipe is a BOMB!!! It so gloriously good and received rave comments from picky eaters.
Thank you. Thank you. Thank you.
We’ve made this several times in the oven and love it. It’s rare to find garlic free meat recipes, so it’s a family favorite. But last night we wanted to try it on the grill and it turned out perfectly as well! We have a searing side on our grill which gave it a wonderful crust but still very moist. Served it with mashed sweet potatoes which is the perfect match as you suggested and broccoli. Thank you Jenn for all your recipes that I can consistently truly count on!
Jenn!!! Another winner. This was so easy to make and such a family pleaser – my 16 year old gobbled it up!! I would definitely make this dish for company!! Made exactly as directed! I served it with your maple sweet potatoes and steamed green beans. Such a great meal! Note: I marinated for 24 hours. A thermometer was definitely key.
I made this tonight and it was delicious. My whole family loved it.
Thanks so much for this great recipe
Made this pork tonight and it was a hit with the whole family! So glad I found your site-have made several recipes and they have all been delicious. Thank you and keep the recipes coming:)
Can this be made with a small pork roast?
Hi Susan, I think it will but it won’t be as tender. I’d love to hear how it turns out if you try it!
This sounds like a delicious recipe. Could I use tarragon in place of rosemary?
We’re planning to cook a pork loin on our grill rotisserie for Christmas dinner. Would this marinade and sauce work with a full roast? Thanks!
Added 1-1/2 tsp each of fresh chopped sage, and picked thyme leaves. Also added 2 small bay leaves when cooking the marinade, and removed them when the cooking was done. Spread 1-1/2 TB of chopped flat parsley over the platter before serving.