• Skip to main content
  • Skip to primary sidebar
Grits and Pinecones
menu icon
go to homepage
  • 4th of July
  • All Recipes
  • About
  • Contact
  • Subscribe
  • subscribe
    search icon
    Homepage link
    • 4th of July
    • All Recipes
    • About
    • Contact
    • Subscribe
  • ×
    Home » Recipes » Pork

    Oven Roasted Pork Tenderloin with Spicy Mustard Sauce

    Modified: Feb 18, 2022 · Published: Mar 5, 2018 by Sharon Rigsby · 9 Comments

    Jump to Recipe
    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!

    📋 Recipe:

    Want to Save This Recipe?

    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

    Save Post

    By submitting this form, you consent to receive emails from Grits and Pinecones.

    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.
    4.89 from 9 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Marinating time 1 day d
    Total Time 1 day d 1 hour 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!

    More Pork Recipes

    • A rack of smoked spare ribs with BBQ sauce is sliced and on a cutting board.
      Smoked Spare Ribs (Tender, Juicy and Fall-Off-the-Bone Good!)
    • Three slow-cooker pulled pork tacos on a board with avocado cilantro lime sauce.
      Slow Cooker Pulled Pork Tacos with Avocado Lime Crema
    • Two breaded pork chops cooked in an air fryer garnished with parsley.
      Air Fryer Bone-In Pork Chops – Juicy, Crispy, and Easy!
    • A serving of ham and scalloped potatoes with a crock pot in the back ground.
      Ham and Scalloped Potatoes in the Crock-Pot

    Reader Interactions

    Comments

      4.89 from 9 votes (5 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Jim Richards

      October 30, 2024 at 10:12 am

      5 stars
      Had this again last night-we do it on a Weber gas grill- and it was superb, again. This is now our go-to pork tenderloin recipe!

      Reply
      • Sharon Rigsby

        October 30, 2024 at 10:47 am

        Hey Jim, I am so happy you guys like it! It’s one of our favorites, too!
        All the best,
        Sharon

        Reply
    2. Vicky

      May 19, 2024 at 6:39 pm

      5 stars
      Sounds delicious! I haven’t made it yet but I intend to. Question…. any thoughts on what I can use in the marinade in place of the bourbon? Thanks!

      Reply
      • Sharon Rigsby

        May 20, 2024 at 1:47 pm

        Hi Vicky, You could use whiskey, rum, brandy, or cognac instead of bourbon, but chicken stock would also work well if you want something non-alcoholic. I hope you enjoy it!
        All the best,
        Sharon

        Reply
        • Vicky

          May 21, 2024 at 4:42 pm

          Thank you so much! I appreciate how quickly you got back to me. Your recipes are the bomb!

    3. Mimi

      April 25, 2023 at 6:36 pm

      5 stars
      Have made this multiple times and just love it!!! So easy which just adds to its appeal!!!

      Reply
    4. Jim

      November 29, 2020 at 8:35 pm

      5 stars
      Winner again!

      Reply
    5. 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

    Primary Sidebar

    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, 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 →

    4th of July and Summer Favorites

    • Collage of 4th of July recipes include grilled chicken, potato salad, watermelon salad, and an American flag cake.
      Fireworks on a Plate: 38 Easy 4th of July Recipes for an Epic BBQ Bash
    • A large bowl of purple cabbage coleslaw with shredded carrots on a table.
      Purple Cabbage Coleslaw (Creamy, Crunchy, and Full of Flavor!)
    • A slice of old-fashioned pear pie on a plate with a fork.
      Old Fashioned Pear Pie Recipe (Just Like Grandma Used to Make!)
    • A stack of six lemon blueberry cookies on a plate.
      Lemon Blueberry Cookies Recipe (Soft and Chewy)
    • Scoops of cookie dough ice cream with chocolate chips in a white bowl.
      No Churn Cookie Dough Ice Cream with Chocolate Chips
    • Peanut Butter and Chocolate Rice Krispie Bars cut on a counter with several chocolate chips scattered around.
      Peanut Butter and Chocolate Rice Krispie Bars

    Browse more 4th of July and Summer Favorites

    Fan Favorites - Most Loved Recipes

    • A white bowl full of creamy potato salad topped with paprika.
      Classic Southern Potato Salad
    • Six hoecakes or fried cornbread on a white plate.
      Quick and Easy Hoe Cakes (Fried Cornbread)
    • A blackened grouper filet on a plate with grits, garnished with a lemon slice.
      Blackened Grouper
    • Cornbread in a cast iron skillet.
      Best Southern Cornbread Recipe
    • A white bowl full of cooked purple hull peans.
      Purple Hull Peas Recipe
    • A clear glass trifle dish with layers of angel food cake, strawberries and whipped cream.
      Strawberry Trifle with Angel Food Cake

    Browse more recipes:

    Featured in Parade, The Today Show, Better Homes & Gardens, Greatist, and more.

    Footer

    ↑ back to top

    Disclosures

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    About

    • About
    • Contact

    Copyright © 2025 Grits and Pinecones®

    • 330Facebook
    • X
    • Pinterest
    • Email
    • Flipboard
    783 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.