Sear-Roasted Pork Tenderloin with Mustard Glaze

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Sear-roasted pork tenderloin with a sweet mustard glaze—your ticket to an effortlessly chic dinner, any night of the week or for special occasions.

Serving tray of mustard-glazed pork tenderloin.

Adapted from cookbook author and food columnist Marian Burros’ 5-star mustard-glazed pork tenderloin, a gem first featured in The New York Times in 1989, this marinated and sear-roasted pork tenderloin makes a fancy weeknight dinner or special occasion roast. The marinade—a simple blend of mustard, brown sugar, rosemary, and sherry—not only infuses the tenderloin with a savory-sweet flavor but also serves as the foundation for a rich sauce.

The sauce is made using a technique known as “mounting.” This involves gradually whisking cold butter into the nearly completed sauce, allowing it to emulsify seamlessly. This method enriches the sauce, giving it with a glossy appearance and a luxuriously rich consistency. Pair the tenderloin with mashed sweet potatoes and French green beans for an effortlessly elegant meal.

“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

What You’ll Need To Make Sear-Roasted Pork Tenderloin with Mustard Glaze

pork tenderloin ingredients

Pork tenderloin is a lean and tender boneless cut of meat that is best cooked using quick, high-heat methods, such as grilling or pan-searing. Each loin weighs about one pound, so you will need two of them.

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.

Serving tray of mustard-glazed pork tenderloin.

Frequently Asked Questions

What is the difference between a pork tenderloin and a pork loin roast?

Pork tenderloin is a lean, slender cut typically weighing between 1 and 1.5 pounds. Renowned for its tenderness, it’s best prepared using quick, high-heat cooking methods like grilling, pan-searing, or roasting, with careful attention to avoid drying out due to its low fat content. In contrast, the pork loin roast is a larger and thicker cut, often weighing 2 to 5 pounds or more. Its higher fat content lends a richer flavor and makes it ideal for slower cooking methods such as roasting or braising.

Why does pork tenderloin often turn out dry?

Pork tenderloin can often turn out dry due to overcooking, which is a common issue given its lean nature. To prevent overcooking, it’s best to cook pork tenderloin just until it reaches 140°F and then allow it to rest for a few minutes to rise to the safe internal temperature of 145°F before slicing. This rest period also lets the juices redistribute throughout the meat. Additionally, cooking methods that involve searing the meat to lock in juices and then finishing in the oven at a moderate temperature can also help maintain tenderness.

Is it safe to eat pork that looks slightly pink when cooked?

Yes, pork is safe to eat even if it’s slightly pink, as long as it reaches the USDA’s recommended safe internal temperature of 145°F (63°C). You can remove the pork from the heat when it reaches 140°F (60°C), and let it rest for about 5 minutes. During this rest period, the internal temperature will continue to rise, or “carry over cook,” to the safe temperature. I recommend using a meat thermometer to accurately check the internal temperature.

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“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.”

Joe B.

Sear-Roasted Pork Tenderloin with Mustard Glaze

Sear-roasted pork tenderloin with a sweet mustard glaze—your ticket to an effortlessly chic dinner, any night of the week or for special occasions.

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.
  9. Note: 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

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 336
  • Fat: 17 g
  • Saturated fat: 8 g
  • Carbohydrates: 14 g
  • Sugar: 12 g
  • Fiber: 1 g
  • Protein: 28 g
  • Sodium: 438 mg
  • Cholesterol: 111 mg

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.

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Comments

  • Jenn, This dish is delicious! Thank you! My family loved it! It was easy and not expensive! I used white wine as the grocery store did not have sherry. I got the pork on sale so it was a win-win! Thank you!

    • — CHERYL on July 1, 2024
    • Reply
  • I knew I wanted to make this in the slow cooker, for ease, I was a bit worried about the amount of sugar, as I don’t really have a sweet tooth, so I halved it. The family loved the taste, but thought it really sweet, so I could probably really reduce the sugar to much less, but the underlying flavour was really tasty. It worked really well in the slow cooker. Thanks again fif a great recipe 👍 😋

    • — Sinéad on May 2, 2024
    • Reply
  • I make marinated seared tenderloins finished in the oven all of the time. I’m on a quest for THE perfect recipe. Wow, this one is right up there and is the best we’ve had so far! I love mustard, but not when it’s too spicy or overpowering. I was surprised at the quantity of 1/2 cup (I used Dijon), but it was well-balanced with the brown sugar and sherry. The sauce is buttery gorgeous. Slow cooker sweet potatoes and steamed green beans were a perfect complement. My husband and I loved it, and we think that it is restaurant worthy! Thanks, Jean!

    • — Kay on April 21, 2024
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  • Very tasty! I’ve had this recipe on file to try for awhile now.

    The pork was wonderfully tender. Folks that cook it to 160 F don’t know what they’re missing. 145 F meets food safety concerns.

    I paired the pork with a recipe on food.com for sheet pan potatoes and shallots w/balsamic vinegar/EVOO/rosemary baked at 350 F. I love cast iron for searing meat. However it heats unevenly on a stovetop. I often preheat cast iron skillets in the oven to address this . This side was perfect for this, as the potato/shallot dish took an hour to roast, giving me plenty of time to heat the skillet and prepare the tenderloins.

    • — LFK on April 11, 2024
    • Reply
  • Hi Jenn,

    First, thank you for this site! I’ve made and loved many of your recipes. I’m planning to try this pork tenderloin recipe for company, and I was wondering two things: could I substitute the regular Maille Dijon for the grainy? And do you think I could cut the sugar back some and add some a bit near the end of cooking if it seems to be missing? Just a personal preference for less-sweet things.

    • — Emily on March 24, 2024
    • Reply
    • Yes and yes (and so glad you like the recipes) – hope you enjoy this one as well!

      • — Jenn on March 25, 2024
      • Reply
  • I don’t like mustard. Is there anything I can use as a substitute?

    • — Cindy on March 18, 2024
    • Reply
    • Hi Cindy, mustard plays a pretty big role in this marinade, so if you don’t like it, I think you’d be better off using a different recipe/marinade. Sorry!

      • — Jenn on March 19, 2024
      • Reply
  • Hi Jenn – How long can I marinade without ruining.the tenderloin?

    • — Danneen on March 5, 2024
    • Reply
    • Hi Danneen, I’d limit it to 2 days.

      • — Jenn on March 8, 2024
      • Reply
  • I might have missed it somehow but the pork should be marinated in the refrigerator, right? “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). ” It might be a good idea to be specific, especially for beginners.

    • — Tory on February 26, 2024
    • Reply
    • Hi Tory, Yes, the pork should be marinated in the refrigerator. Sorry if that wasn’t clear – I’ll begin to add that to recipes that require marinating. Hope you enjoy the dish!

      • — Jenn on February 27, 2024
      • Reply
  • I just made this for my family. My wife said this is a keeper. I might dial the sugar back just a tad next time or substitute some maple syrup for some of the brown sugar just for another layer of flavor. Excellent instructions on the prep, 140 internal and 10 minutes under foil made the middle perfectly pink. Thanks Jenn! Another winner.

    • — Jeff on February 12, 2024
    • Reply
  • This was so yummy! I’ve never made pork tenderloin before and after this meal, I’ve decided I’m gonna make it all the time lol. Paired it with brussel sprouts and mushrooms. I added some of the pork drippings to the glaze and it was absolutely divine. Also I didn’t have sherry so I used Marsala cooking wine and it turned out fine!

    • — Katie Romanoski on February 4, 2024
    • Reply
  • ABSOLUTELY DELICIOUS!!
    Marinated the tenderloin overnight in the sauce and it was delicious with or without the cooked sauce! Thank you!! (I’ve also purchased your cookbook too! 🤗)

    • — VAL on February 4, 2024
    • Reply
  • I made this for dinner tonight and it was delicious! Since we are empty nesters, I made exactly half the recipe; one tenderloin, half the marinade and half the sauce.
    The meat marinaded 5 hours.The flavors in the sauce are beautifully balanced and not too sweet. I served it with steamed broccoli and a baked sweet potato. Another winning recipe!

    • — Linda on January 14, 2024
    • Reply
  • Absolutely delicious with so few ingredients and simple to cook. Thank you for this one.

    • — Tricia Coggins on January 14, 2024
    • Reply
  • This is probably the best pork tenderloin I have ever eaten. I followed the recipe exactly. I did marinate over night. My husband did not like the sauce ( doesn’t like mustard) but he thought the meat was delicious so it would suit every one. Would serve this for company in a heart beat. Thanks Jen for another great recipe.

    • — Francine Price on December 30, 2023
    • Reply
  • Outstanding! Everyone raved about the tenderloin – and the sauce! It is so easy to prepare, but tastes like an extra-special dish.

    • — Sarah Pugh on December 23, 2023
    • Reply
  • This recipe is absolutely delicious and very easy to make. The sauce is wonderful all by itself.

    • — Shelley Frisch on December 21, 2023
    • Reply
  • Easy to prepare and delicious. The meat was very moist and the sauce really gave the meat added flavor.

    • — Niki on December 17, 2023
    • Reply
  • I cannot express how easy and absolutely delicious this recipe was – phenomenal! I used apple juice in place of the sherry because I didn’t have it and found it to be on the sweet side. I also only put about 3tbs of butter in the sauce. It was still great.

    Every recipe I have made from this site has been amazing. Thank you!

    • — Shawn on December 15, 2023
    • Reply
  • I’ve been making recipes from this site for many years and as always this one is another keeper. I marinated the tenderloins for three hours and they turned out perfectly. My husband is not a big eater and he ate one whole tenderloin! Served with cilantro and lime basmati rice and steamed broccoli. Delicious.

    • — Cherrie on December 13, 2023
    • Reply
  • We made this last night for some friends and it was delicious. We paired it with the Mashed Sweet Potatoes and Caesar Salad. I can’t say enough good things about our whole meal.

    • — Sue D on December 11, 2023
    • Reply
  • Pork loin very tender, easy to make and tasty marinate.

    • — Evelyn v. on December 6, 2023
    • Reply
  • …to clarify – marinating overnight (not a full day in advance)…. Thanks!

    • — Jan on December 6, 2023
    • Reply
  • Another winning recipe, Jenn! Used one ea. 1-pound tenderloin for my husband and me… Made for lunch for 2-days. But in that time, the sauce flavor really coalesced nicely… as in “spoon-licking good”. In fact, next time we make it, we might make the sauce 2-days early, marinating 1-day in advance of cooking. Served with Brussels Sprouts – delicious!!!

    • — Jan on December 6, 2023
    • Reply
  • Delicious! Tender, slightly pink pork tenderloin cooked to perfection! The sauce makes the dish. Served it with roasted asparagus and sweet potatoes. Adding it to favorite recipes along with your chicken Marsala.

    • — Susan on December 4, 2023
    • Reply
  • Hi Jenn. This web site and your cookbook are my go-to resources (I took up cooking after retirement). This looks like a great recipe. A question. Would a medium solera sherry work or should I stick with dry?

    • — Mike on December 4, 2023
    • Reply
    • Hi Mike, thanks for your nice words — so glad you like the recipes and have more time to spend in the kitchen! For the best results, I’d stick with dry sherry here. Hope you enjoy!

      • — Jenn on December 5, 2023
      • Reply
  • Absolutely delicious!

    • — Tamera on December 4, 2023
    • Reply
  • Wow, was this so delicious!! I fudged a little and combined spicy and yellow mustards and dried rosemary, because I didn’t have the grain mustard or fresh rosemary on hand. It still was really tasty and the gravy is pure heaven and so glossy with all the butter. The sherry makes it! Thank you for a lovely recipe!

    • — KayKay on December 3, 2023
    • Reply
  • Do you think this would work with a large pork loin roast? With adjusted oven time to bring to proper temperature

    • — Tracy on December 3, 2023
    • Reply
    • Hi Tracy, I do think it would work, but it won’t be as tender. I’d love to know how it turns out if you try it.

      • — Jenn on December 3, 2023
      • Reply
  • I purposely had to come back here to say that this was absolutely incredible! So tender and moist and delicious. We have never eaten tenderloin pork like this anywhere – it’s always been dry. Thank you so, so much for this wonderful recipe x

    • — Sylvia Fielding on December 3, 2023
    • Reply
  • This was really, really good! Even my husband who usually only likes seafood thought this was “company worthy”. I loved that it didn’t take 15 ingredients to put together. I made it exactly according to recipe and I don’t think that I would change a thing. I served it with mashed potatoes and roasted asparagus. Yum!

    • — Kathy E on December 2, 2023
    • Reply
  • This is a wonderful recipe. Made it for the first time and was a huge hit.

    • — Walter on December 2, 2023
    • Reply
  • This is our new go to Christmas dinner along with your sausage dressing ( my son demands this be on the table) and potato casserole For years I did a tenderloin until family requested something different. They loved it! It’s a no miss hit for sure. I pair it with a 2017 Caesar Salad from the WSJ.

    • — Dorothea on December 1, 2023
    • Reply
  • It’s just my wife and I, so we usually cook just one tenderloin for a dinner. I can envision one tenderloin for this recipe and the other perhaps for pork tenderloin sandwiches at another time. If we sear/roast just one tenderloin, should the marinade ingredients be cut in half?

    • — Mike on November 30, 2023
    • Reply
    • Hi Mike, I would still make the full amount of marinade and sauce; you’ll have extra but I think it will difficult to work with such a small amount when making the sauce.

      • — Jenn on December 1, 2023
      • Reply
  • Could you please suggest an herb to substitute for the rosemary? It’s not a flavor some family members like. Thank you!

    • — Alicyn Kozliwski on November 30, 2023
    • Reply
    • Hi Alicyn, Thyme would work nicely here too. I’d love to know how it turns out if you try it.

      • — Jenn on November 30, 2023
      • Reply
  • Hi Jenn, how do you prep the tenderloin? Don’t they usually have silver skin that needs to be removed? Thank you.

    • — Barbara Riddle on November 30, 2023
    • Reply
    • Hi Barbara, Most supermarket pork tenderloins are pre-trimmed and ready to cook, but if yours have any silver skin, it’s best to remove it. Simply slide a sharp knife under the silver skin, angle the knife slightly upwards, and cut it away from the meat. Hope that helps!

      • — Jenn on November 30, 2023
      • Reply
  • Could I substitute pork loin for tenderloin (and roast to 135)?

    • — Lynn Leech on November 30, 2023
    • Reply
    • Hi Lynn, just wanted to clarify — are you referring to beef tenderloin? Or are you saying you’d like to use pork loin instead of pork tenderloin (which are two different things). Thanks for clarifying!

      • — Jenn on December 1, 2023
      • Reply
  • Hi Jenn – we don’t eat pork, is there a cut of beef or poultry that would work with this? The reviews are so amazing, I really want to try it! Thanks 🙂

    • — Elizabeth on November 30, 2023
    • Reply
    • Hi Elizabeth, I think it’d work well with chicken breasts. Please LMK how it turns out if you try it!

      • — Jenn on December 1, 2023
      • Reply
    • Happy New Year Jen to you and family!
      I’d like to ask what I can sub for the dry sherry in this beautiful pork tenderloin recipe?

      • — Diana on January 6, 2024
      • Reply
      • Happy new year Diana! You can use white wine, apple juice or apple cider in place of the sherry. Hope you enjoy!

        • — Jenn on January 8, 2024
        • Reply
  • Made this for Thanksgiving this year. No one missed the turkey. This was easy, delicious, and fancy. So much less work! Do yourself a favor and make this! Also, buy decent dry sherry- not the stuff you can get at your local supermarket. I tried from the grocery first (not cooking wine) and it was terrible! The local wine shop suggested something much better and only about $10 more expensive.

    • — Carrie W. on November 23, 2023
    • Reply

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