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This pork tenderloin is marinated with mustard, brown sugar, rosemary, and sherry, then seared, roasted, and served with a savory-sweet mustard sauce.
This pork tenderloin recipe delivers on all fronts: the meat is juicy and tender, the prep is simple, and the rich mustard sauce makes it feel a little special. The pork can marinate for as little as an hour or overnight, so you can get a head start, and once you’re ready to cook, it comes together quickly.
The recipe is adapted from cookbook author and food columnist Marian Burros’ 5-star mustard-glazed pork tenderloin, first published in The New York Times in 1989. My version adds a little something extra: I reserve some of the marinade and turn it into a buttery sauce to spoon over the sliced pork. Serve it with mashed sweet potatoes and French green beans for a delicious dinner.
“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 Make Pork Tenderloin with Mustard Sauce
- Pork Tenderloin: Be sure to buy pork tenderloin, not pork loin—they’re different cuts and aren’t interchangeable here. You’ll need two tenderloins totaling about 1¾ to 2 pounds.
- Grainy Dijon Mustard: Forms the backbone of both the marinade and sauce. I like Maille Rich Country Dijon or Grey Poupon Country Dijon.
- Brown Sugar: Balances the sharpness of the mustard and helps the pork develop a nicely browned exterior as it sears.
- Dry Sherry: Adds depth to the marinade and sauce. Be sure to use dry sherry rather than sweet sherry or cooking sherry.
- Fresh Rosemary: Adds an aromatic, woodsy note that pairs especially well with pork.
- Unsalted Butter: Whisked into the reserved marinade at the end to turn it into a rich, silky sauce.
- Vegetable Oil, Salt & Pepper: For seasoning and searing the pork.
- Jump to the printable recipe for precise measurements
How To Make Pork Tenderloin with Mustard Sauce
Make the marinade: Whisk together the brown sugar, grainy Dijon mustard, sherry, and rosemary until well combined.
Marinate the pork: Pat the pork tenderloins dry and season with salt. Pour about one-third of the marinade over the pork and turn to coat evenly. Cover and refrigerate for at least an hour or overnight—the longer, the better. Reserve the remaining marinade for the sauce.
Sear and roast the pork: Heat the oil in a large oven-safe skillet. Make sure the skillet and oil are hot before adding the pork; otherwise, the meat will steam instead of sear. Brown the tenderloins well on all sides, then transfer the skillet to the oven and roast to about 140°F; the temperature will continue to rise as the pork rests.
Make the mustard sauce: While the pork rests, bring the reserved marinade to a gentle boil. Remove from the heat and stir in the butter one piece at a time. Adding the butter gradually off the heat helps it emulsify, giving the sauce a smooth, velvety texture.
Slice and serve: Cut the pork into slices and arrange on a platter. Drizzle some of the mustard sauce over the top and serve the rest at the table.
Video Tutorial
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Pork Tenderloin with Mustard Sauce
Ingredients
- 2 pork tenderloins (1¾ to 2 lb/794 to 900 g) 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 (175°C) 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 (60°C) on an instant-read thermometer, 12 to 15 minutes. (The temperature will continue to rise as the pork rests, reaching about 145°F.) Pro tip: An instant-read thermometer is the most reliable way to check for doneness, but if you don’t have one, make a small slit in the thickest part of the pork. The meat should be mostly white with a slight hint of pale pink.
- 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-in 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 â…› 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.
Notes
- 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.
- 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.
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Nutrition Information
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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This is my new go to Christmas Day dinner. For years I did Beef Tenderloin but last year I surprised the family with this. Got some strange looks and eyebrows jumped but they loved it!
Looks delish and I’d love to try this. Since I’m not a big fan of rosemary, what other herb would you recommend instead? Thanks!
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Hi Esty, thyme would also work nicely. Enjoy!
Hi Jen,
Do you take the time to cut off the silver skin on pork tenderloin or just leave it? I hate cutting it off so if you don’t do it, I’ll stop wasting my time 🙂
The way I buy it, I think the skin has already been removed. If you have some noticeable silver skin on it, I would remove as much of it as you can.
Absolutely fabulous! My husband moaned through the whole meal 🙂
That’s hilarious!
We enjoyed this very much but next time I will cut the sugar in half. Just a little too sweet for my tastes. Thanks for a great recipe!
You are always my “go to” chef! If I marinate and make this ahead of time, do you recommend keeping the cooked tenderloin whole and slicing after re-heating? Or slice and store in the fridge before re-heating? I’m certain this will be another home run recipe from Jenn!
Hi Colleen, So glad you like the recipes! Unfortunately, I don’t think reheating it is a great option as I’m concerned it would dry out.
Sous Vide works great and will not dry the meat.
Hi there. This is my first time commenting on your delicious recipes, but I couldn’t let this one slip by. It’s just just FABULOUS — a bit evil with all that butter, but you only live once!
I substituted Marsala for the Sherry, and used fresh lemon thyme and tarragon instead of the rosemary, because they were on hand. The result was just yummy. Thank-you for being such an inspiration in the kitchen. I made your grilled chicken kebabs in honey/lime/sriracha a few days ago, and they were outstanding as well.
So good and easy. The sauce was a little sweet and a little tangy and paired perfectly with the pork.
This is a great meal to have with company or if you need to take a meal to someone- they get one and you get one.
Hi Jenn,
I love this recipe and have done it with pork tenderloin several times. l have a pork loin roast that needs used up- do you think this recipe would work for the loin if I cut the roast in half length wise making it more loin like in shape? Thank in advance for your help.
Hi Dora-Lynn, it should work, but won’t be quite as tender. I’d love to hear how it turns out if you try it!
Hi Colleen, I’ve had reasonable success rewarming leftovers in the microwave. If I’m planning for intentional leftovers, I initially cook the whole tenderloin to somewhere around 137-140°F. That way when it’s reheated, it doesn’t get too overdone.
After it’s been cooked, I either store it in whole form or in sliced form – you can do either. If it’s already sliced, drizzle a little sauce over it before refrigerating to act as insurance against drying out. To re-warm in the microwave, I make sure there’s ample sauce drizzled over any exposed surface areas to prevent drying out, then re-warm gently (not full power). This is an excellent, delicious recipe. Even if the pork gets a little more firm or well done than you prefer, it will still taste fantastic.
I tried this glaze, and fortunately/unfortunately did not have sherry. Actually, I did have a bottle but it was so old that I couldn’t get the bottle open, and it looked a little funky anyway. So I surveyed my liquor cabinet and decided on brandy. It was absolutely amazing. Because the taste of the brandy was stronger than sherry would have been, I added a bit more brown sugar to even out the taste. It was so good that is my go-to recipe for pork tenderloin. Thanks so much!