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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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 could 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.
My daughter and I made this last night and even though we had to substitute white wine for the sherry, it was delicious! As is every one of your recipes that I’ve tried. Thank you!
This is an outstanding recipe! Terrific flavor for the mustard glaze and the pork tenderloin is perfect. I bet this glaze would also be great with a ham steak. This is the second time I have made this. It is a real hit in my house. There isn’t one recipe I have made of Jen’s that isn’t outstanding!
Delicious. I halved the sauce but shouldn’t have. It was excellent. Two changes, we grilled it on the BBQ and I had no sherry so I substituted vermouth. I will definitely do this recipe again. It is simply too delicious and simple not to! My husband loved it.
I made the recipe last night and it was wonderful. It is definitely a save-and-repeat and I wouldn’t hesitate to serve it to company. Fresh green beans and baked sweet potatoes and a nice bottle of pinot rounded out a very enjoyable meal.
Fabulous recipe- again! My husband grilled the tenderloins outside and they were divine. I was skeptical but they remained moist (marinated them overnight) and the sauce was even more perfect. Yum!
I had a question about freezing the remaining loin we have of the 2. Would that work? We won’t be home tonight to devour the leftovers. What do you think, Jenn?
Thank you again.
Hi Peggy, I think you can get away with it (and so glad you enjoyed)!
What can I say? Another fabulous receipe. The sauce is just amazing and the pork was melting in our mouth. I will definitely do it again.
This is one elegant and easy dish to prepare and serve. Marinade takes a few minutes and then pop the meat in the fridge and forget about it until ready to cook.
Served with the mashed sweet potatoes and a green salad with goat cheese and shaved pears dressed in olive oil and pomegranate molasses. It was one pretty dish when plated and the sauce made it restaurant quality.
Like all of Jenn’s recipes, you know the end result will have that “wow” factor.
This will be my go-to recipe to bring to any party, family gathering or sick friend.
It’s always gratifying to see the end result more than equal the efforts when people start oohing and aahing about how good everything tastes.
Then I tell them it’s another recipe from OUAC. Jenn’s recipes never fail.
💗
Can I make the meat and sauce ahead of time and re-warm for a larger dinner party?
Hi Mary, I’d be concerned that the pork would dry out when reheated, so I think this is best served right after it’s cooked. Sorry!
So I just mixed up the sauce and didn’t read the directions all the way through and I poured it all over the pork. I wasn’t planning on cooking it until tomorrow. Did I just ruin the pork? Will the flavors be too strong? If the pork is ok could I still cook the sauce really well and still use it?
Hi Emily, I may be weighing in too late to help, but it won’t ruin the pork and as long as you boil the marinade for at least 5 minutes, you can use it for the sauce.
A new family favorite! Simple and delicious – we serve with oniony sauerkraut, French green beans and sweet potatoes… hearty and healthy and delicious. Thank you for this great recipe ❤️
I have made this a few times.
I made it on the grill once and it was great. I put the tenderloin on the grill directly over the coals to brown it, then moved them over to the area without coals and let it cook for 15 to 20 minutes.
They turned out great.
I have even used the sauce with chicken.
I made this tonight and we both just loved it. Only thing I switched out was fresh thyme for the rosemary. My husband asked me to put it in the rotation. Now I have a whole tenderloin leftover and thinking about using it to make Cuban sandwiches.
Fabulous. Can’t believe how a handful of ingredients can result in such a delicious dish. Only sorry I waited so long to try this. It will be a staple for us.
This was the best thing I’ve had in awhile! I halved the recipe, as it’s just the two of us, but next time I’ll make more of the sauce. As always, Jen, your recipes are delicious
This came out so tender and flavorful. Definitely a repeat dish. I could only find slightly larger tenderloins so I had to cook s bit longer to reach a safe temp.
Hi Jenn,
I love your recipes and will try this for a dinner with friends next week.
Can I substitute Sherry Cooking Wine or Port for the Sherry or should I stick with White wine or apple juice?
Thanks.
Glad you like the recipes! I’d stick with white wine or apple juice. Hope you and your friends enjoy this!
I just realized that I have white dry vermouth in my cupboard. Would this work better than white wine or apple juice as a substitute for Sherry?
Thanks Jenn.
Sure, Sharron that will work. Enjoy!
It took me a while to try this version of pork tenderloin, because I love my regular one so much. Ina Garten’s marinade also has rosemary and mustard, but has a very different overall flavor. Your marinade/sauce has such a beautiful flavor, I was really surprised at how easy it was to make (during clean-up I was eating the residue in the skillet). This was my first time using sherry in cooking, and I loved the subtle richness it gave to the sauce. The brand you use was not available in my grocery store, and it seems some sherries are very pricey. I used Christian Brothers, and it was very nice….affordable, aromatic, and flavorful. Directions were very clear and easy, and I was glad to learn the “mounting” technique, which I have heard chefs use on tv shows. I served with mashed potatoes and steamed broccoli.
Another winner! Easy and delicious.
Hi Jen, can I use dried rosemary? How much should I put if dried rosemary is ok?
Sure, I’d use 1 teaspoon. Enjoy!
Definitely a recipe for guests! I only marinated for an hour. Had a bit of sake and some cognac on hand, no dry sherry. Mixed the two and outcome was delicious. The meat was tender and flavorful. Love the sauce! Served sliced and sauced. Lovely. Thank you, Jenn.
Delicious! Making for a dinner party this weekend. Not sweet potato fans. Would maple roast carrots be OK? What type of salad would pair well?
Glad you like it! This would pair nicely with this roasted beet and goat cheese salad or this arugula salad. Hope the dinner party is great!
I made this for Christmas because I wanted something easy. I normally hate pork tenderloin as it’s too meaty and lean, but this recipe came out delicious and everyone raved about it. I usually make turkey or beef ribeye roast and this was just as good and so much easier. The only change I made is using marsala wine since I didn’t have dry sherry. Still came out perfect.
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. Another delicious winner. Thanks Jenn!
Hi Jenn. Made this dish exactly as written, marinaded it for 30 hrs, took off the wrap, and had myself a smell. Not so good. Decided to cook it anyway as it was too late to change course. OMG, it was sooooo flavorful, tender, and juicy. You never disappoint!!! Served it with your Maple Mashed Sweet Potatoes, and Green Bean Gremolata. What a hit! Thank you once again!
I agree with all the other 5 star reviews! Spectacular recipe and sauce. I am going to make the sauce for our Christmas Eve Rack of Pork dinner, and serve it on the side.
Made this as directed. A hit with our guests! The pork was so tender and the sauce is delicious 😋. And so easy to prepare. Thank you!
Hi! Is there any alternative for dry Sherry? In case I cannot find it.
Thank you!
Hi Sophia, You can use white wine, apple cider, or apple juice. Enjoy!
Do you think the mustard sauce would work for a glaze on a spiral ham or do you think it would be too much? We love it on the pork, but most of my family would like ham for Christmas as the leftovers are great to have on hand. Thank you!
I think it would be delicious!
Quick easy and delicious. Modified it just a twinge with adding a few sprinkles of onion powder and a hint of garlic powder when you salt and pepper the pork loin before searing it. Thank you for your sharing this nice recipe.
Hi Jenn, going to try this recipe in the next day or two. Can I substitute red wine for the sherry? Don’t have any and can’t get out to get some. Sounds awesome, can’t wait to make it
Hi Trish, Do you have white wine? If not, some other substitutes are apple cider or apple juice.
Jen, I saw this recipe and it sounded so yummy that I ran out and bought pork tenderloins.
Did not disappoint. The pork was absolutely delish. Thought it might be too sweet but not at all. Definitely company worthy!
Served with red skin mashed potatoes and a salad. Outstanding!
Very delicious recipe! Your recipes never disappoint me! Will be making it again and again!
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.
We ate it up!! Was suspicious of the sweetness, but it was perfection. Served with rosemary sweet potatoes, your French green beans and sauerkraut … fantastic! Highly recommend.
Wait just a second until I wipe the drool off my face. This recipe is a BOMB!!! It so gloriously good and received rave comments from picky eaters.
Thank you. Thank you. Thank you.
We’ve made this several times in the oven and love it. It’s rare to find garlic free meat recipes, so it’s a family favorite. But last night we wanted to try it on the grill and it turned out perfectly as well! We have a searing side on our grill which gave it a wonderful crust but still very moist. Served it with mashed sweet potatoes which is the perfect match as you suggested and broccoli. Thank you Jenn for all your recipes that I can consistently truly count on!
Jenn!!! Another winner. This was so easy to make and such a family pleaser – my 16 year old gobbled it up!! I would definitely make this dish for company!! Made exactly as directed! I served it with your maple sweet potatoes and steamed green beans. Such a great meal! Note: I marinated for 24 hours. A thermometer was definitely key.
Hi Jenn
I made this tonight and it was delicious. My whole family loved it.
Thanks so much for this great recipe
Made this pork tonight and it was a hit with the whole family! So glad I found your site-have made several recipes and they have all been delicious. Thank you and keep the recipes coming:)
Can this be made with a small pork roast?
Hi Susan, I think it will but it won’t be as tender. I’d love to hear how it turns out if you try it!
This sounds like a delicious recipe. Could I use tarragon in place of rosemary?
Sure!
We’re planning to cook a pork loin on our grill rotisserie for Christmas dinner. Would this marinade and sauce work with a full roast? Thanks!
Sure!
Added 1-1/2 tsp each of fresh chopped sage, and picked thyme leaves. Also added 2 small bay leaves when cooking the marinade, and removed them when the cooking was done. Spread 1-1/2 TB of chopped flat parsley over the platter before serving.