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    Grits and Pinecones » Recipes » Pork

    Oven Roasted Pork Tenderloin with Spicy Mustard Sauce

    March 5, 2018 by Sharon Rigsby, Updated February 18, 2022 3 Comments

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    Pork Tenderloin with Mustard Sauce Pinterest pin

    Marinated and Oven Roasted Pork Tenderloin with Spicy Mustard Sauce is easy enough for a quick family meal but also makes an elegant dinner party entrée.

    Sliced cooked pork tenderloin on a baking sheet garnished with parsley.

    Oven Roasted Pork Tenderloin with Mustard Sauce is marinated overnight in a decadent marinade of bourbon, brown sugar and soy sauce and then roasted in the oven. The easy make-ahead, tangy, spicy mustard sauce is served on the side and ramps up the already unbelievable flavor.

    Jim says: “This pork tenderloin w mustard sauce was AMAZING! We modified the cooking instructions to do it on the grill and both the marinade and mustard sauce were incredible. Thanks for your blog- we are never disappointed when we try one of your recipes….”

    I first tasted this flavorful pork tenderloin recipe at a recent Supper Club dinner hosted by friends Kerri and Rob Mohar. Kerri’s friend Kendell Christensen gave her the recipe, and she graciously agreed to share it so I could share it with you!

    I love cooking pork tenderloins not only because the meat is moist and savory, but it is just as lean as a skinless chicken breast, and an excellent source of protein, thiamine, vitamin B6, phosphorus, and niacin!

    How do you know when pork tenderloin is done?

    Because pork tenderloin is so lean, it’s important not to overcook it. Pork tenderloin can quickly turn from succulent and flavorful to dry and chewy, so always use a meat thermometer to check the internal temperature.  Remove the pork from the oven when it registers 140°F to 145°F in the thickest part of the meat. It’s fine for the pork to be a little pink inside, as long as it has reached the correct temperature.

    “According to the National Pork Board, pork chops, roasts, loins, and tenderloin should be cooked to an internal temperature of 145° F, followed by a three-minute rest.

    Although this delicious pork tenderloin entrée does have to marinate overnight, it only takes about 45 minutes to cook, and the mustard sauce can also be prepared up to 24 hours ahead of time.

    If you like this recipe you might also enjoy these delicious and popular pork tenderloin recipes:

    • Chili Rubbed Pork Tenderloin with Apricot Glaze,
    • Grilled Pork Tenderloin (Big Green Egg)
    • Bacon and Mushroom Stuffed Pork Tenderloin,
    • Herb Crusted Roasted Pork Tenderloin, and
    • Pork Tenderloin with Blackberry Sauce. 

    How to make the oven-roasted pork tenderloin marinade:

    To make the pork tenderloin marinade, mix the soy sauce, bourbon, and brown sugar in a large ziplock bag and shake well. Add tenderloins and refrigerate overnight, turning occasionally.

    Two pork tenderloins marinating in a plastic storage bag.

    How to make the spicy mustard sauce:

    To make the mustard sauce, add the mayonnaise, sour cream, mustard* vinegar, and sliced green onions to a medium size bowl and mix well. Stir to combine, cover and refrigerate until you are ready to serve. Taste and add salt if necessary before serving.

    Mayonnaise, sour cream, scallions and mustard in a small bowl to make a spicy mustard sauce.

    What temperature to roast the pork tenderloin?

    To cook the pork tenderloins, preheat oven to 325 degrees F.

    Remove pork tenderloins from the marinade (reserve the marinade), and place on a parchment lined cookie sheet.

    Two uncooked marinated pork tenderloins on a parchment lined baking sheet.

    Add the reserved marinade to a small saucepan, heat over medium-high heat and bring to a boil. Cook for 1 minute. Set aside.

    How to cook pork tenderloins:

    Roast the tenderloins until a meat thermometer registers 140°F to 145°F in the thickest part of the meat, which should take about 45 minutes depending on the size of the tenderloins. Baste the tenderloins with the reserved marinade every 15 minutes while they are cooking.

    When the tenderloins are done, remove from the oven, tent loosely with foil and let rest for 10 minutes.

    To serve, slice the tenderloins and serve with mustard sauce on the side. 

    Optional: garnish with chopped fresh parsley.

    Sliced Pork Tenderloin with Mustard Sauce garnished with parsley on a baking sheet

    Sharon’s Expert Tips

    • The mustard sauce recipe as listed is pretty spicy. If you prefer less heat, simply decrease the amount of dry mustard you add.
    • It’s best to let the mustard sauce sit covered in the refrigerator for at least 6-8 hours prior to serving to allow the flavors to develop. Or, you can make it up to 24 hours before you serve it. I usually make it at the same time as when I make the marinade for the pork.  
    • I like to serve this dish with yellow rice and a tossed salad. Yum!
    Pork Tenderloin with Mustard Sauce garnished with parsley and sitting on a baking sheet

    Marinated and Oven Roasted Pork Tenderloin with Spicy Mustard Sauce

    Sharon Rigsby
    Marinated and Oven Roasted Pork Tenderloin with Spicy Mustard Sauce is an easy and healthy dinner entrée the whole family will love. In this recipe, the pork is marinated overnight in a decadent marinade of bourbon, brown sugar and soy sauce and then roasted in the oven. An easy make-ahead, mustard sauce is served on the side and completes this delicious dish.
    4.84 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Marinating time 1 d
    Total Time 1 d 1 hr
    Course Main Dish
    Cuisine American
    Servings 8 servings
    Calories 212 kcal

    Ingredients
      

    • 2 pork tenderloins (About 1-½ pounds each)

    Pork Tenderloin Marinade Ingredients

    • ¼ cup low-sodium soy sauce
    • ¼ cup bourbon
    • 2 tablespoon brown sugar

    Mustard Sauce Ingredients

    • ⅔ cup mayonnaise
    • ⅔ cup sour cream
    • 2 tablespoon dry mustard
    • 2 tablespoon green onions or scallions thinly sliced
    • 1 teaspoon white vinegar
    • Kosher salt to taste

    Instructions
     

    Pork Tenderloin Marinade Directions

    • Mix the soy sauce, bourbon and brown sugar in a large ziplock bag and shake well. Add tenderloins and refrigerate overnight, turning occasionally.

    Mustard Sauce Directions

    • Add the mayonnaise, sour cream, vinegar, mustard and sliced green onions to a medium size bowl and mix well. Stir to combine, cover and refrigerate until you are ready to serve. Taste and add salt if necessary before serving.

    Pork Tenderloin Directions

    • Preheat oven to 325 degrees F.
    • Remove pork tenderloins from the marinade (reserve the marinade), and place on a parchment lined cookie sheet.
    • Add the reserved marinade to a small saucepan, heat over medium-high heat and bring to a boil. Cook for 1 minute. Set aside.
    • Bake the tenderloins until a meat thermometer registers 140°F to 145°F in the thickest part of the meat, which should take about 45 minutes depending on the size of the tenderloins. Baste the tenderloins with the reserved marinade every 15 minutes while they are cooking.
    • When the tenderloins are done, remove from the oven, tent loosely with foil and let rest for 10 minutes.
    • To serve, slice the tenderloins and serve with mustard sauce on the side.
    • Optional: garnish with chopped fresh parsley

    Notes

    Sharon's Expert Tips:
    • The mustard sauce recipe as listed is pretty spicy. If you prefer less heat, simply reduce the amount of dry mustard. I would recommend only using one tablespoon if you aren't sure.  
    • It's best to let the mustard sauce sit covered in the refrigerator for at least 6-8 hours prior to serving to allow the flavors to develop. Or, you can make it up to 24 hours ahead. I like to make it at the same time as the marinade for the pork.
    • I like to serve this dish with yellow rice and a tossed salad. Yum!

    Nutrition

    Calories: 212kcalCarbohydrates: 10gProtein: 20gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 71mgSodium: 557mgPotassium: 53mgFiber: 0.1gSugar: 5gVitamin A: 200IUVitamin C: 3.3mgCalcium: 30mgIron: 1.1mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    1. Jim

      November 29, 2020 at 8:35 pm

      5 stars
      Winner again!

      Reply
    2. Jim

      June 25, 2019 at 12:33 pm

      This pork tenderloin w mustard sauce was AMAZING! We modified the cooking instructions to do it on the grill and both the marinade and mustard sauce were incredible. Thanks for your blog- we are never disappointed when we try one of your recipes….

      Reply
      • Gritsandpinecones

        June 25, 2019 at 5:48 pm

        Thanks so much Jim! I’m so glad you guys enjoyed it, and, thank you too for leaving a comment!
        All my best,
        Sharon

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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