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.

Step-by-Step Instructions

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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