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 onions from foil packet into a small sauce pan, used kitchen shears to chop up onions in the pan, and brought to a boil on stove to reduce a bit. Added another tsp of Maker's Mark and a tbs of butter to finish and used as an AWESOME sauce over the cooked/sliced pork.
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 spices with on pork.
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 without the pouch
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.
Fabulous! And I also added some whiskey!
Added more brown sugar it was delicious and served the glaze on the side as well. I will definitely make it again.
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 again.
I made this with bone-in pork "loin" chops. b/c that is what I had on hand. I followed others' advice and added 1 tbsp whiskey to my glaze. I didn't have Members Mark but I had Apple Cider flavored whiskey so used that. I had "spicy brown" mustard in the fridge so I used that...and I had dried crushed thyme so I used 1 tsp of that instead of fresh thyme. I baked for about 30 minutes on 350 degrees then opened it up added the rest of the glaze and broiled about 2 minutes. Sooooo good!!! I will definitely make again!
Loved this! I added some whiskey to the sauce too.
