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.
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.
Table of Contents
“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.”
What You’ll Need To Make Sear-Roasted Pork Tenderloin with Mustard Glaze
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.
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.
Frequently Asked Questions
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.
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.
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.”
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.
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
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- 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
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Sounds delicious and the comments are so positive! My question is if I use a center-cut pork loin should I proceed the same or any suggestions on what I should do differently? I am one of the few that does not like pork tenderloin. Not sure if its the soft texture, color, or what. I have tried and retried.
Hi Michelle, You can use a pork loin, but it won’t be as tender. The time in the oven will be longer — just cook it until the pork registers about 140°F on an instant-read thermometer. Hope you enjoy!
Delicious. Everyone loves it.
I didn’t have sherry so I used brandy. My family licked the plate clean anyway!
My family licked the plate clean!
Hi Jenn! I’m thinking of making this for a sick friend. Do you think if I sent it fully prepared it would reheat well? I’m looking for something a little different than the typical lasagna, soup, or chicken. I’m planning to send your Cobb Salad as another meal. Thank you!
Hi Debbie, Unfortunately, I don’t think reheating it is a great option as I’m concerned it would dry out. Meatballs might be a good idea as they reheat well. You can check all my meatball options out here.
Silly question, do you cover the meat while marinading or uncovered to maybe dry it out? I looked all over didn’t see it mentioned.
Not silly — I’d cover the pork while it’s marinating. Hope you enjoy!
Thank you, Jenn! Meatballs are a great idea. My family LOVES your Vietnamese-Style Meatballs, and they gobble up the leftovers, so I know they reheat well. I appreciate your suggestion! Happy Holidays!
So I made the dish and it is wonderful. Pork is a good price in NC so this is a good protein for today’s times. I made a few times and did not make any real changes except that in the sauce I added Apple cider Vinegar two cap fills added just enough to add another depth of flavor.
Loved this recipe. I made half. I think that hands down this is my most successful effort in roasting a pork tenderloin in the oven. The meat came out tender and juicy and the sauce added a piquant touch, but it bordered on gilding the lily with the great taste of the meat. I made a couple of roasted veg – carrots with thyme and broccoli with garlic and evoo – as the sides. And paired it with an Italian Soave.
One lesson learned: I browned the meat in a small black frying pan and it generated a lot of oil spatter that made me have to clean the whole stove top. Next time I’m gonna try doing the marinating in an enameled cast iron Dutch oven ~5 cups so that the spray was 90% contained at the start and then completed with a screen on top.
Net net yummy but messy on my first try but SOOO worth it. My tongue threw a party for my mouth!
This is a wonderful recipe! Hubby couldn’t stop raving about it and suggested to host a Friendsgiving dinner party so I can make it again 🙂 The only change I made was to reduce the sugar amount to half of it. I only had a big baking dish so I throw in some carrots to have as side. This is another great recipe Jen, thank you!
Hi Jenn!
This looks delicious! Can I substitute Marsala for the Sherry?
Thank you for ALL your excellent recipes 😊
Glad you like the recipes! Yes, I think you could use Marsala in place of sherry. I’d love to hear how it turns out!
Super! I haven’t had pork in decades and the sauce sounded like a typo (so much mustard), but as always, it works! Jens recipe are pretty much flawless. I did end up changing the sauce a bit – Sautee shallots, half the sugar – and extended it with broth and a swirl of cream to mellow it out. But either way was really divine and everyone loved it!
I made this 9/2022. Love! I grilled the pork and reduced the sauce. I did not add the butter. Followed the recipe otherwise. I am so glad pork tenderloin was on sale and will be making this again soon! The holidays are coming up and this might be a good way to change it up a little.
So good!! Jenn’s recipes are always great!
I made this once and it was fantastic. I thought maybe the mustard would be too overpowering, but not in the least. It was tender, juicy, oh so good. I’m getting ready to make it a second time but I have a 3lb tenderloin this time. Should I split it or can I cook it whole?
Hi Pat, So glad you liked it! You can keep it whole. The searing should be the same but I’m guessing you’ll need to add about 5 minutes to the time in the oven (just make sure you use an instant-read thermometer to take out any guesswork). Hope that helps!
This recipe is absolutely fantastic. I have made it 3 times already this summer at our lake house in Wisconsin. The first time I froze the pork in the marinade for easier prep, skipped the searing in the pan, and after it was fully defrosted but directly on the grill. The gravy is a nice added touch. Everyone asked for the recipe! Every one of your recipes is an absolute winner!
Just made this today for our 4th cookout. I modified the recipe slightly, using maple syrup instead of brown sugar, and Marsala instead of sherry because it was on hand. I have a lovely little rosemary bush in my garden, so that was perfect =) I actually marinaded 3 tenderloins, and vacuum-sealed 2 with the marinade for later use, so I didn’t make the sauce this time either. I’ll do that with the next batch.
This turned out really fantastic grilled along with some grilled corn on the cob and a salad. Highly recommended! My mother was beside herself enjoying it =)
Could I freeze this in the marinade? I’m always trying to plan ahead for dinners!
Sure!
Hi Jenn,
Wonder if you think it would work to grill the tenderloin after marinating?
Sure – enjoy!
Planning on adding this to our Christmas menu. Can I sear on the grill to avoid the splatter on the oven, then finish in the oven? Sounds delish. I just want to be sure I achieve the nice crusted coated outside. Thanks..
Sure, Rhonda, that should be fine. Enjoy!
This pork tenderloin recipe turned out to be moist and succulent. I followed your cooking directions perfectly and my husband said the pork was cooked to perfection. I can’t wait to have guests come over for dinner and make it again. I did ease up a little on the butter and felt it did not affect the sauce’s outcome. Another winner from Jenn!
This was really good. The sauce was easy and really dressed it up. Another winner.
I couldn’t find a tenderloin at the last minute so I bought thick cut pork chops. Marinated for 3 hours and they were delicious! Didn’t take the time to make the sauce but the chops had great flavor and were so moist and tender. Best marinade we’ve come across!
Delicious!! Made this for company and it was a huge hit. I did substitute the sherry with cognac instead of buying sherry. Jenn, another fabulous recipe. Thank you
Made this Mustard-Glazed Pork Tenderloin tonight-it was fantastic. Thanks for sharing your recipe!
Could I smoke this instead of pan frying it?
Hi Erin, I don’t know anything about smokers so it’s hard for me to say confidently. I’m sorry I can’t be more helpful!
Excellent as usual with your recipes. 🙂 I cooked to the 140 temp you recommended …my husband is old school when it comes to pork being pink. I ate the juicy middle and he ate the ends that were more well done. We were both happy…the flavor of the sauce made it over the top. I did marinade for about 18 hours so maybe that helped his ends be so good…? I will definitely make this again without any changes. Thank you once again!
This was so good! I really liked the sauce, too. I forgot to buy Sherry so I used Pinot Grigio, and it was fine. I think the sauce would also be good with baked ham.
Hi! Could you use a broth instead of the sherry? I don’t have white wine, apple cider, or apple juice on hand! Thank you:)
Hi Nicole, technically you can use broth here but it won’t have the depth of flavor that sherry provides.
Once again, Jenn, you offered a really great recipe with lots of flavor. We had guests over and they loved it, too!!! I made it with the green beans and mashed sweet potatoes. YUM. Thanks so much.
Delicious and a quick weeknight entree! I took your cue on sweet potatoes, but just roasted a few to have on the side. My husband liked the sauce so much he asked if I could put it on chicken. What do you think…would chicken work in this marinade too and then top it with sauce after grilling or baking?
Sure, I think the sauce would pair nicely with chicken (and glad you liked it)!
My husband and I adored this recipe! So simple to make, and we found the flavors to be perfectly balanced. Some cooks mentioned they may prefer the sauce a little less sweet, and I’d happily eat it that way too. However, we thoroughly enjoyed this recipe exactly as written. I can’t wait to make it again!
It was delicious. My guests loved it.
As always….Delicious! Cooked exactly per recipe and it was phenomenal! Thanks for another recipe keeper Jenn!
Thank you for the recipe.
I’m afraid the sauce wasn’t for me. I’m a big fan of mustard, but this was just a bit too sugary and strong. It overpowered the pork too much for me.
I will say the tenderloin did come out nicely and was okay without any additional sauce.
Made this last night along with your mashed sweet potatoes. I halved the recipe because there are only two of us. This pork is absolutely AMAZING and the sweet potatoes were delicious too!!! To be honest, I just found your site yesterday and made three of your recipes (pumpkin pancakes this morning) in one day. I spent at least 2 hours perusing your recipes and I want to try so many! I am going to order one of the cook books too. I am so happy to have found you!
💓
Absolutely lovely way to cook pork tenderloin and the sauce/marinade was amazing! I paired it with your grilled mustard/mayo coated baby potatoes and green beans for a wonderful meal. Thanks so much!
Yum! I made this last night and my husband and I were both bowled over by how tender and flavorful it was. I cut the recipe in half because it was just the 2 of us, and froze the 2nd tenderloin for another day. I also cut the butter in half once again, using only 1 TBSP, and the sauce was still out of this world good. We’re looking forward to using the leftovers on ciabatta rolls for lunch later today. This recipe is definitely a ‘keeper’. Thanks Jenn!
WOW! Had some go to recipes for pork tenderloin but wanted something new. My husband found this one and we knew if it was by Jenn it would be delish. She’s our “Go-To-Gal” for sure. The sauce was decadent. We didn’t have sherry so used a dry vermouth and only marinated for an hour. We cooked to temp and removed at 134 because pork can be overcooked so easily. It was so tender and delicious. We can’t wait to try it with Sherry and marinate if overnight next time. Definitely a company worthy dinner. This will be our go to pork tenderloin from now on. Thanks Jenn.
Would this go well with the cauliflower fried rice? Or better to use an Asian marinade with that?
Hi Brae, I think the competing flavors would not be a great match. If you haven’t peeked at the side suggestions under the recipe, I think the Maple Mashed Sweet Potatoes and Green Beans with Shallots would pair beautifully with this.
Absolutely delicious! A big hit with my family. The flavor from the marinade – sauce is incredible and the pork was so juicy and tender. Will have again very soon.
Absolutely delicious! Super easy directions and quick to whip up, I served it for dinner guests and everyone loved it. I did two things different. First, I used Purecane no calorie brown sugar in place of regular brown sugar. Second, I pat dry the tenderloins before searing to avoid the splatter, and avoid the charring from the sugar in the marinade.
I can’t find any type of grainy Dijon mustard. I can find the whole grain. Would you recommend mixing together the whole grain and the regular grey poupon mustard? Or I just have grey poupon? Would one work better than the other?
Can’t wait to make this. Thank you
Yes, I think mixing the two together is a good idea. Hope you enjoy!
Wow this was truly amazing and I didn’t have to change anything!
This was delicious. To be honest I was a little worried about overpowering mustard flavour but that was not a problem. The sauce was awesome. I don’t have a cast iron frying pan so I used stainless less for the stovetop searing. But by the time I had seared it on all sides it was getting pretty Smokey because of the sugar. I finished it in the oven in a ceramic coated cast iron casserole dish. The frying pan is coated in burnt (black) sugar and is now soaking after some vigorous scrubbing. I don’t know if somehow this wouldn’t happen with a cast iron pan?? Pan scrubbing aside, it’s a great recipe and I will be making it again. Ps I didn’t have sherry so I used white wine.
O.M.G. This was ahh-mazing! No-One in my family is a fan of pork tenderloin so I made this on the sly, and EVERY-ONE LOVED THIS!
Thank you yet again Jen for another fabulous meal!
Would a smooth instead of a grainy Dijon mustard work? It’s all I have on hand and I’d rather not get yet another bottle of mustard until the ones at home are finished.
It should work well, G. Enjoy!
Best pork tenderloin I have ever made!!! It will be a regular at our house.
Marinated overnight and oh that glaze you save for sauce…fantastic.
Excellent sauce. I followed the recipe but deglazed the pan with the sauce instead of doing it on the side, why waste all of that yummy!. Will definitely make again.
Made this tonight, and it was delicious!! I didn’t realize there was a difference between dry sherry and cooking sherry (😳) so I used cooking sherry without issue. I also heeded another commenter’s advice and used the same pan to cook the sauce—and only burned myself once, a win!! Thanks for this yummy weeknight meal, Jenn!
Love this recipe! Quite easy to make and the sauce is very good. I used the same pan that I cooked the pork tenderloin in. While the pork was resting after it was cooked, I added the sauce to the pan to deglaze. Definitely making again.
If I don’t have sherry, is it possible to substitute rice wine vinegar, white balsamic vinegar, red wine vinegar, red wine?
Hi Lisa, If you have Chinese rice wine, that would work here, but I wouldn’t use any vinegar. Some other substitutes are white wine, apple cider, or apple juice. Hope that helps!
We had this last night; I only had one tenderloin for the two of us so I halved the recipe; worked perfectly. Going with the internal temp ALWAYS produces perfectly cooked (not over-cooked) pork. Another great and easy family dinner.
I am also LOVING using my ‘recipe box’ because I so often go back for recipes I’ve tried again and again. So easy to find my favorites – which seem to be every one I try. Thanks again Jenn!
OMG, this pork tenderloin was AMAZING! Made the maple sweet potatoes to go with it, which were also good, but the pork tenderloin and the sauce were out of this world! Will definitely be having again!
I took a chance and made this recipe Dairy-Free…it was delicious and a big hit with my family! We eat dairy-free so I tend to avoid recipes that have butter as a primary ingredient. I loved the idea of a sauce with pork tenderloin (my husband is a sauce guy!) The rest of the ingredients were flavor packed so I decided to go for it. I followed the recipe as written up to the point of adding the butter and salt. I added Earth Balance (in place of butter) a tablespoon at a time, tasting along the way to get a good balance of salt and sweet. I omitted the added salt b/c Earth Balance has salt so use caution when adding. Also added healthy dose of black pepper and wow, so good!!! I love your recipes! Thank you Jen!