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.
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.
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.
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.
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.
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!
Marinated and Oven Roasted Pork Tenderloin with Spicy Mustard Sauce
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
- 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!
Winner again!
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….
Thanks so much Jim! I’m so glad you guys enjoyed it, and, thank you too for leaving a comment!
All my best,
Sharon