Pork Tenderloin with Mustard Glaze
Why Make This Recipe
Pork Tenderloin with Mustard Glaze is a delicious and easy dish that can impress your family and friends. This recipe combines the tenderness of pork tenderloin with a sweet and tangy mustard glaze that enhances its flavor. It’s perfect for dinner parties, special occasions, or a comforting family meal. Plus, it’s simple to prepare and requires minimal ingredients, making it accessible for cooks of all skill levels.
How to Make Pork Tenderloin with Mustard Glaze
Ingredients:
- 2 pork tenderloins (1 3/4 to 2 lbs total)
- 1/2 cup (packed) light brown sugar
- 1/2 cup grainy Dijon mustard
- 1/2 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
Directions:
- 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 and season with salt. Pour one-third of the marinade over the tenderloins and coat evenly. Marinate for at least 1 hour or overnight.
- Preheat the oven to 350°F. Heat oil in a skillet and sear tenderloins on all sides for 6 to 8 minutes.
- Transfer the skillet to the oven and cook until the pork reaches 140°F (about 12 to 15 minutes).
- Let the pork rest for 10 minutes before slicing.
- In a small skillet, heat the remaining marinade until boiling. Incorporate the butter, then adjust seasoning.
- Serve sliced pork with the sauce drizzled on top.
How to Serve Pork Tenderloin with Mustard Glaze
Serve the sliced pork tenderloin on a platter and drizzle the flavorful mustard glaze over it. Pair it with sides like mashed potatoes, roasted vegetables, or a fresh salad for a well-rounded meal. This dish is also great with crusty bread to soak up any extra sauce.
How to Store Pork Tenderloin with Mustard Glaze
If you have leftovers, make sure to store them in an airtight container in the refrigerator. The pork can last for up to 3 days. To reheat, warm it in the oven or microwave until heated through. The mustard glaze can also be stored separately and reheated.
Tips to Make Pork Tenderloin with Mustard Glaze
- For best results, marinate the pork overnight. This allows the flavors to penetrate deeply.
- Use a meat thermometer to check the internal temperature, aiming for 140°F for perfect doneness.
- Feel free to adjust the sweetness or tanginess of the glaze by adding more sugar or mustard according to your taste.
Variation
You can experiment with different herbs and spices in the marinade. Try adding thyme or garlic for added flavor. If you prefer a spicier glaze, consider mixing in a bit of hot sauce or red pepper flakes.
FAQs
1. Can I use another cut of pork for this recipe?
Yes, you can use pork loin or pork chops, but the cooking time may differ. Make sure to adjust accordingly.
2. Is there a substitute for dry sherry?
If you don’t have dry sherry, you can use white wine or apple cider vinegar mixed with water as a substitute.
3. Can I make the mustard glaze ahead of time?
Yes, you can prepare the mustard glaze a day in advance. Just store it in the refrigerator and reheat before serving.
Pork Tenderloin with Mustard Glaze
Ingredients
Method
- 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 and season with salt. Pour one-third of the marinade over the tenderloins and coat evenly. Marinate for at least 1 hour or overnight.
- Preheat the oven to 350°F.
- Heat oil in a skillet and sear tenderloins on all sides for 6 to 8 minutes.
- Transfer the skillet to the oven and cook until the pork reaches 140°F (about 12 to 15 minutes).
- Let the pork rest for 10 minutes before slicing.
- In a small skillet, heat the remaining marinade until boiling. Incorporate the butter, then adjust seasoning.
- Serve sliced pork with the sauce drizzled on top.