Pork Tenderloin with Mustard Glaze
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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.”
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.

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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
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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.
This was wonderful, great flavors and the meat to cooking time was spot on. I love using your recipes and in general always have a great outcome typically a user error is involved. I did find this one recipe to be very sweet and dd cut it down by adding in apple cider vinegar. Will work a bit more on the sauce flavor but this is a keeper. Thanks
WOW! Thank you, Jenn, for another fantastic dinner recipe!! We made this late last night and had it for an early dinner tonight. DELICIOUS!!! The flavors we perfect! Tender pork! We paired it with a beautiful sauvignon blanc.
Made this last weekend- we loved it!!!! Added sautéed mushrooms to the sauce, delicious! Thanks for another great recipe from my fav food blogger!!
Hi Jenn,
I am thinking of trying this for Christmas dinner but we will be 12. What would be the best way to at least double this? Sear in two pans and then put on baking sheet and then make sauce? Could I sear two at a time, letting the first batch rest while I sear the others and then put all of them in the oven? Any tips would be appreciated. LOVE your new cookbook!
Hi Hella, I would sear two at a time, letting the first batch rest while you do the second, then put them all in the oven. (They will take a bit longer in the oven.) So glad you’re enjoying the new book. 🙂
This is definitely a guest-worthy dish. AND so so so easy. I didn’t realize that the recipe required an hour-long marinade and on a weeknight, that wasn’t possible, so I just seared the four sides of the tenderloin with oil, salt, and pepper in a cast iron skillet–two minutes on each side, and then I poured the “marinade” as a sauce over the whole thing and stuck it in the 425 oven for about 20 minutes until the meat temp was 145. Really moist and flavorful and the searing gave it a decent crust.
Literally a 5 minute prep to mix the sauce, then 10 minutes on the stovetop rotating as the sides get seared, and then in the oven for 20 minutes or so. Thank you again, Jenn! I don’t think anyone can mess this one up!
Hi my favourite Chef …I have had little success with pork tenderloin in the past. With cost of food we need to be more aware and economic in our meals. This fits the bill. Best pork tenderloin ever. I have followed you for a few years and have both your books. You make my life so much easier and tastier. Happy Holidays from a big fan 🥰
We love this recipe ! It took a minute to make the marinade. I left the pork in the fridge overnight. It took less than 20 minutes to fix dinner and I came out looking like a hero ! Thanks !
I made this for guests. I have tried so many of your recipes that I have confidence they will be great. I got rave reviews and many requests for the recipe! I served it with a mushroom farroto. Lovely combination
Another 6 star recipe (my husband gave it 10 stars)—flavors and textures beautifully balanced—We served with Jenn’s maple mashed sweet potatoes and green beans—WOW!
Thought it was perfect as all the recipes on Jenn’s site!
Hello,
I can’t find the Maille country Blane mustard or the Grey poupon in Canada? Should I use the Maille old fashioned mustard?
Hi Lucie, I think that should work – any grainy mustard would be fine here.