Today I have a delicious and easy pork tenderloin recipe, Pork Tenderloin with Mustard Sauce, which is perfect for a family weeknight dinner, but equally perfect served as an elegant dinner party entrée.
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.
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!
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.
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 with Dark Cherry Sauce, Bacon and Mushroom Stuffed Pork Tenderloin, Herb Crusted Roasted Pork Tenderloin, and Pork Tenderloin with Blackberry Sauce.
How to make Pork Tenderloin with Mustard Sauce
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.
To make the mustard sauce, add the mayonnaise, sour cream, 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. The mustard sauce is best if allowed to sit for at least 6-8 hours, or up to 24 hours before you serve it.
To prepare the pork tenderloins, preheat oven to 325 degrees F.
Remove pork tenderloins from the marinade (reserve the marinade), and place on 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. I served them with yellow rice and a tossed salad. Yum!
Optional: garnish with chopped fresh parsley.
Notes: *The mustard sauce recipe as listed is pretty spicy. If you prefer less heat, simply decrease the amount of dry mustard you add.
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Passive Time | 24 hours |
| Servings | 8 servings |
- 1 package pork tenderloins (2 tenderloins 1-1 1/2 pounds each)
- 1/4 cup low-sodium soy sauce
- 1/4 cup bourbon
- 2 Tbsp brown sugar
- 2/3 cup mayonnaise
- 2/3 cup sour cream
- 2 Tbsp dry mustard
- 2 Tbsp green onions or scallions thinly sliced
- 1 tsp white vinegar
- Kosher salt to taste
Ingredients
Pork Tenderloin Marinade Ingredients
Mustard Sauce Ingredients
|
- Mix the soy sauce, bourbon and brown sugar in a large ziplock bag and shake well. Add tenderloins and refrigerate overnight, turning occasionally.
- Add the mayonnaise, sour cream, 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. The mustard sauce is best if allowed to sit for at least 6-8 hours, or up to 24 hours before you serve it.
- Preheat oven to 325 degrees F.
- Remove pork tenderloins from the marinade (reserve the marinade), and place on 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: *The mustard sauce recipe as listed is pretty spicy. If you prefer less heat, simply decrease the amount of dry mustard you add.
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