This pork tenderloin is quick and easy to prepare ahead of time. One of my favorite recipes. You can make this recipe on the grill or bake it in your oven.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Slice the pork tenderloin open the long way. Spread the mustard, minced garlic and chopped olives in the roast. Sprinkle with salt and pepper all-over, to taste. Tie the loin at 1-inch intervals to shape evenly into a roll. Refrigerate and marinate loin for 24 hours.

    Advertisement
  • To Grill: Prepare grill for high heat.

  • Using a generous amount of heavy-duty foil, lay the sliced red pepper on the bottom. Put the marinated tenderloin on top. Paint the surface with browning sauce and place the onion slices and mushrooms on top. Seal the foil, making a little tent on top.

  • Grill the pork for about 20 minutes or until it has reached an internal temperature of 145 degrees F (63 C). Remove from heat and allow the meat to rest for 10 minutes before slicing.

  • To Bake: Preheat oven to 375 degrees F (190 degrees C).

  • Lay the sliced red pepper on the bottom of a roasting pan. Put the marinated tenderloin on top. Paint the surface with browning sauce and place the onion slices and mushrooms on top. Cover and bake in the preheated oven for 30 minutes or until the internal temperature reaches 145 degrees F (63 degrees C). Let stand for 10 minutes before carving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

532.4 calories; 83.3 g protein; 5.7 g carbohydrates; 258 mg cholesterol; 656.1 mg sodium. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/09/2003
It is so hard to find a great pork tenderloin recipe. This was amazing. The meat was very tender and the flavor was great. Thanks for posting. Read More
(19)
16 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/09/2003
It is so hard to find a great pork tenderloin recipe. This was amazing. The meat was very tender and the flavor was great. Thanks for posting. Read More
(19)
Rating: 5 stars
11/09/2003
It is so hard to find a great pork tenderloin recipe. This was amazing. The meat was very tender and the flavor was great. Thanks for posting. Read More
(19)
Rating: 5 stars
06/20/2006
Absolutely perfecto! My only change was to only use about of the 1/2 of the olives because some of us don't like olives very much. Added sun-dried tomatoes to the stuffing to replace them. Garnished with Parmesan cheese and served with a spinach salad and a lovely White Zinfadel. Read More
(15)
Advertisement
Rating: 5 stars
08/18/2003
This is by far the best recipe for pork tenderloin I have ever eaten. My husband said it was incredible but do I want to spend 2 days in prep? Preperation was minimal and the flavor was wonderful. I did not have red peppers or browning sauce I did use olive oil on the onions and mushrooms. Cooked on the grill until done. GREAT Read More
(15)
Rating: 5 stars
07/23/2003
Loved this-very flavorful. Read More
(11)
Rating: 5 stars
04/05/2003
This recipe is wonderful! I have a sensitivity to garlic in its natural state so I used garlic powder and it was just as tasty as I imagine the original recipe would be. My husband gushed over it. I used a small (1lb) pork loin perfect for two people. Thanks Richard. Read More
(10)
Advertisement
Rating: 4 stars
01/07/2003
The mustard and garlic give the pork a very different and satisfying taste. This was a very easy recipe. My family was impressed. The pork was very tender juicy and flavourful. Read More
(8)
Rating: 5 stars
11/24/2003
Very good. Since we like a lingering flavor we used more garlic mustard. Will try using this on pork chops also. Read More
(7)
Rating: 4 stars
03/23/2008
A very good recipe. I thought it was missing something and next time I will add some sun-dried tomatoes which I think will help round out the flavors. Easy to put together and looks very impressive. Read More
(7)
Rating: 5 stars
12/16/2002
Wow!! This was fantastic so tender! We can't wait to make it again and share it with some friends. Read More
(7)