Pork Tenderloin with Mustard Glaze
This post may contain affiliate links. Read my full disclosure policy.
This pork tenderloin recipe with a sweet mustard glaze is an easy, elegant way to turn any night into a special occasion—weeknight dinners included!
Adapted from cookbook author and food columnist Marian Burros’ 5-star mustard-glazed pork tenderloin—first featured in The New York Times in 1989—this marinated and sear-roasted dish is perfect for both fancy weeknight dinners and special occasions. The marinade, a simple blend of mustard, brown sugar, rosemary, and sherry, infuses the tenderloin with a savory-sweet flavor while doubling as the base for a rich sauce.
Serve it alongside mashed sweet potatoes and French green beans for an effortlessly elegant meal.
“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 Pork Tenderloin with Mustard Glaze
- Pork Tenderloins: Lean, tender, and perfect for marinating and roasting, tenderloins cook quickly but require care to avoid drying out. Each loin weighs about 1 pound, so you’ll need 2 of them.
- Light Brown Sugar: Adds a subtle sweetness that balances the tangy mustard and rich sherry.
- Grainy Dijon Mustard: Delivers bold flavor and texture in both the marinade and sauce.
- Dry Sherry: A fortified wine with a rich, nutty flavor that adds depth to the dish.
- Fresh Rosemary: Provides earthy, aromatic notes that complement the pork.
- Salt and Pepper: Essential for seasoning the pork and enhancing the flavors of the marinade and sauce.
- Vegetable Oil: Used to sear the tenderloins to a golden-brown crust.
- Unsalted Butter: Finishes the sauce, creating a smooth, velvety texture.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
In a medium bowl, whisk the brown sugar, mustard, sherry, and rosemary.
Place the tenderloins in a dish, season with salt, and coat with one-third of the marinade. Marinate for 1 hour or overnight. Refrigerate the remaining marinade to use as the sauce base.
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, then 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.
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. This technique is known as “mounting.” Add ⅛ teaspoon salt and a few grinds of pepper.
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 slice.
Arrange the sliced tenderloin on a platter and drizzle with a bit of the sauce; pass the remaining sauce at the table.
Video Tutorial
You May Also Like
Pork Tenderloin with Mustard Glaze
This easy pork tenderloin recipe combines savory-sweet flavors and a rich sauce—perfect for both weeknight meals and entertaining.
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
- 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.
- 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 
- 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.
See more recipes:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Jenn, your recipes are always wonderful! Thank you! I purchased the same dry Sherry in your picture and would like to know how to store it and how long it keeps. We won’t be drinking it. Thanks again for making your recipes available!
Hi Kat, As long as it’s just for cooking, once opened it can be stored in the fridge for several months.
Ridiculous! Simple and a flavor explosion! Yum yum
5 + stars This comment would not let me give stars. Clicked on them, nothing happened.
Could you substitute Cognac for the Sherry? Thanks
Hi Paula, I haven’t made it with cognac, but a few readers have commented that they have and have been happy with the results. Hope you enjoy!
Absolutely delicious – my friend had 3 helpings! As always, your recipes are amazing!
This is such a great recipe! I’ve been wanting ask you if by any chance you have a stuffed pork loin recipe that you could post or share a link to one that you highly recommend? I’d like to do one for the holidays and need to practice! I’d love any recommendations or recipes that you have! Thanks as always for everything – you’re the best!
Hi Cole, Unfortunately I don’t have a stuffed pork loin recipe or one to recommend, but I’ll add it to my list of recipes to develop – stay tuned! 🙂
Awesome! Thanks for being open to developing one – I’m sure it will be fantastic when you do. Many thanks for all that you do!
Hi Jenn,
I haven’t made this yet, but it sounds delicious. I was wondering if it would be suitable to make for 80 people. I’m a little concerned about searing that many tenderloins. Could I just marinate and bake for a longer time?
Thanks
Debbie
Hi Debbie, That’s a lot of people! I honestly wouldn’t recommend just baking these, as the searing step adds a ton of flavor to the dish. Sorry!
I’m having a dinner for 12 and can’t be in the kitchen searing and cooking before serving; while welcoming guests. Would it be possible to follow all steps the day before, up through the searing, and then refrigerate? Then on the eve of the party, place in the oven, for an easy finish?
Hi Cheryl, Unfortunately, from a food safety standpoint, I can’t recommend it. That said, I think you could cook the whole thing ahead and then gently reheat before serving.
I have a prediction this is quickly going to become one of your top 10 recipes 😀. It is great for entertaining, fairly inexpensive to make and tastes absolutely amazing! An added bonus it all comes together with very little effort. Thanks for posting this wonderful recipe Jen 🙏.
Decisively the BEST pork tenderloin recipe. Everyone to whom I have fed this, wants the recipe. Great job Jenn!
What can I use instead of sherry
Hi Margaret, You can use white wine, apple cider, or apple juice. Enjoy!
Another excellent recipe from Jennifer Segal … the sauce is delicious.