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My review
Brown Sugar and Mustard Pork Tenderloin
58k
Reynolds Kitchens®
"This savory tenderloin with a touch of sweetness will get you excited for leftovers--from Teri Lyn Fisher and Jenny Park of Spoon Fork Bacon."
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Ingredients
55 m servings 441Original recipe yields 3 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F.
- Generously season tenderloin with salt and pepper. Set aside. In a small mixing bowl, whisk together mustard, brown sugar and thyme.
- Place a large sheet of Reynolds Wrap(R) Aluminum Foil onto a baking sheet. Place onion slices in the center of the foil, in a single layer. Place pork over the onions and brush with 1/2 of the mustard mixture.
- Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Bake for 40-45 minutes or until the internal temperature reads 130 degrees F.
- Remove from 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. Remove from the oven and allow tenderloin to rest for 10-15 minutes before slicing and serving.
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Footnotes
- Spoon Fork Bacon (http://www.spoonforkbacon.com/)
- Reynolds Kitchens Tip:
- Packet cooking with Reynolds Wrap® Aluminum Foil is a great way ensure juicy, roasted meats.
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Reviews
Read all reviews 2329 Ratings
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Most helpful positive review
12/22/2015
Wonderful! I did tweek it a bit...I added a tablespoon of Maker's Mark whiskey to the glaze mixture. Also, once meat was removed from oven and resting, I poured residual juices/glaze and onion...
Most helpful critical review
7/4/2016
Followed the recipe to a T. The tenderloin was very tender & juicy, but we found it a bit too mild in flavor for our tastes. It may just be personal preference, but we tend to like very bold spi...
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12/22/2015
Wonderful! I did tweek it a bit...I added a tablespoon of Maker's Mark whiskey to the glaze mixture. Also, once meat was removed from oven and resting, I poured residual juices/glaze and onion...
7/4/2016
Followed the recipe to a T. The tenderloin was very tender & juicy, but we found it a bit too mild in flavor for our tastes. It may just be personal preference, but we tend to like very bold spi...
6/29/2016
While we liked the flavor, we weren't crazy about the texture of the tenderloin after cooking in a foil pouch for most of the cooking. We will make it again, but just roast it in the over witho...
4/26/2019
Added more brown sugar it was delicious and served the glaze on the side as well. I will definitely make it again.
6/10/2018
Kids loved the brown sugar-mustard coating. We didn't put it in the aluminum foil, but baked it in a pan instead. If I did it that way again, I'd double the brown sugar-mustard mixture.
5/8/2017
This is a great recipe for a company meal. It is easy to prepare, tastes great and the sauce is to die for with the addition of the Grand Marnier. Thank you for a recipe I will make again and ...