Marinated and Oven Roasted Pork Tenderloin with Spicy Mustard Sauce
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.
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!