For an extra layer of flavor, try adding a tablespoon of Dijon mustard to the mustard mixture. Ensure the pork tenderloin is cooked to an internal temperature of 130 degrees F (55 degrees C) for optimal tenderness and juiciness. Letting the pork rest before slicing allows the juices to redistribute, resulting in a more succulent and flavorful dish.
Brown Sugar and Mustard Pork Tenderloin
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME55 mins
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SERVING3 People
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VIEWS100
Experience the delightful contrast of savory and sweet with this Brown Sugar and Mustard Pork Tenderloin. The tender pork, infused with the bold flavors of mustard and the subtle sweetness of brown sugar, creates a culinary masterpiece that's both comforting and exciting. Perfect for a weeknight dinner or a special occasion!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol168 mg
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Fiber1 g
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Protein54 g
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Saturated Fat5 g
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Sodium408 mg
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Sugar13 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepGenerously season tenderloin with salt and pepper. Set aside. In a small mixing bowl, whisk together mustard, brown sugar, and thyme. (10 minutes)
03
StepPlace a large sheet of aluminum foil onto a baking sheet. Place onion slices in the center of the foil, in a single layer. Place pork over onions and brush with 1/2 of mustard mixture. (5 minutes)
04
StepBring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Bake for 40 to 45 minutes or until the internal temperature reads 130 degrees F (55 degrees C). (45 minutes)
05
StepRemove from the oven. Open packet carefully by cutting along top fold with a sharp knife, allowing steam to escape. When uncovered, brush with remaining mustard mixture. Leaving the packet open, broil for about 1 minute or until a nice crust forms on top. (5 minutes)
06
StepRemove from the oven and allow tenderloin to rest for 10 to 15 minutes before slicing and serving. (10 minutes)
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Robbie Weimann
Mar 5, 2025I substituted Dijon mustard for the whole grain and it worked perfectly.
Dorothea Bradtke
Jan 19, 2025The foil packet method keeps the pork so moist. Thanks for the great recipe!
Eliseo Funk
Jan 7, 2025My kids are picky eaters, but they devoured this. A definite winner!
Ellis Rempel
Jan 4, 2025I was a little hesitant about the brown sugar and mustard combination, but it turned out amazing. Will definitely make again!
Candice Conn
Oct 29, 2024I overcooked mine slightly, so be sure to use a meat thermometer. Still tasted great though!
Oren Daniel
Aug 16, 2024This recipe was a hit! The pork was so tender and flavorful. My family loved it!
Connie Nikolaus
May 28, 2024Easy to follow and delicious. I added a little garlic powder to the rub and it was even better!