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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 ingredientsPork 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.

Step-by-Step Instructions

In a medium bowl, combine the brown sugar, mustard, sherry, and rosemary.
marinade ingredients in bowl

Whisk to combine.

whisked marinade in bowl

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).

pork tenderloins coated with salt and marinade in dish

Heat the oil in a large cast iron or oven-safe skillet over medium-high heat and add both tenderloins.

searing the pork 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).

browned tenderloins in skillet

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. heating the reserved marinade to make sauce

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. mounting the sauce with butter

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.

slicing the pork tenderloin

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.

Servings: 6
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Total Time: 35 Minutes, plus at least 1 hour to marinate the pork

Ingredients

  • 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
  • Salt
  • 1 tablespoon vegetable oil, for cooking
  • Freshly ground black pepper
  • 5 tablespoons unsalted butter, cut into 5 pieces

Instructions

  1. Pat the tenderloins dry with paper towels.
  2. In a medium bowl, whisk together the brown sugar, mustard, sherry, and rosemary.
  3. 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).
  4. Preheat the oven to 350°F and set an oven rack in the middle position.
  5. 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.)
  6. 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.
  7. 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.
  8. 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.

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Comments

  • 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.

    • — Amy Hanson on December 6, 2022
    • Reply
  • 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.

    • — Diana on December 6, 2022
    • Reply
  • 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.

    • — Janice on December 6, 2022
    • Reply
  • 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!

    • — Laurie S on December 6, 2022
    • Reply
  • 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.

    • — Lori Rozmus on December 5, 2022
    • Reply
  • Hi Jenn
    I made this tonight and it was delicious. My whole family loved it.
    Thanks so much for this great recipe

    • — Nora Sacco on December 5, 2022
    • Reply
  • 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:)

    • — Lisa S on December 4, 2022
    • Reply
  • Can this be made with a small pork roast?

    • — Susan Mark on December 4, 2022
    • Reply
    • 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!

      • — Jenn on December 6, 2022
      • Reply
  • This sounds like a delicious recipe. Could I use tarragon in place of rosemary?

    • — Dianne on December 4, 2022
    • Reply
    • Sure!

      • — Jenn on December 5, 2022
      • Reply
  • 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!

    • — GrammyS on December 4, 2022
    • Reply
    • Sure!

      • — Jenn on December 5, 2022
      • Reply
  • 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.

    • — Larry on December 4, 2022
    • Reply

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