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Brown Sugar and Mustard Pork Tenderloin

Brown Sugar and Mustard Pork Tenderloin

Name: Brown Sugar and Mustard Pork Tenderloin
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 3 servings
Ingredients: 2 pounds pork tenderloin; salt and pepper to taste; ¼ cup whole grain mustard; ¼ cup light brown sugar; 2 teaspoons fresh thyme leaves, minced; 1 yellow onion, thinly sliced; Reynolds Wrap® Aluminum Foil

Rating: 4.43 stars

30 Ratings
24 Reviews
6 Photos

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.

By Reynolds Kitchens(R)

Gallery

Recipe Summary

prep:

15 mins

cook:

40 mins

total:

55 mins

Servings:

Yield:

3 servings

Nutrition Info

Ingredients

Original recipe yields 3 servings

The ingredient list now reflects the servings specified

2 pounds pork tenderloin
salt and pepper to taste
¼ cup whole grain mustard
¼ cup light brown sugar
2 teaspoons fresh thyme leaves, minced
1 yellow onion, thinly sliced
Reynolds Wrap® Aluminum Foil

Directions

Step 1

Preheat oven to 350 degrees F.

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Step 2

Generously season tenderloin with salt and pepper. Set aside. In a small mixing bowl, whisk together mustard, brown sugar and thyme.
Step 3

Place a large sheet of Reynolds Wrap® 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.
Step 4

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.
Step 5

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.

Tips

Spoon Fork Bacon (http://www.spoonforkbacon.com/)

Reynolds Kitchens Tip:

Packet cooking with Reynolds Wrap(R) Aluminum Foil is a great way ensure juicy, roasted meats.

Nutrition Facts

Per Serving:

441 calories; protein 53.9g 108% DV; carbohydrates 19.4g 6% DV; fat 14.6g 22% DV; cholesterol 168.3mg 56% DV; sodium 408.1mg 16% DV. Full Nutrition

Reviews (24)

Most helpful positive review

Samantha'sMom

12/23/2015

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 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. Read More

Helpful

(13)

Most helpful critical review

Staci

07/04/2016

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 spices with on pork. Read More

Helpful

(6)

30 Ratings

5 star values: 20
4 star values: 4
3 star values: 5
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Samantha'sMom

12/22/2015

Helpful

(13)

Staci

07/04/2016

Helpful

(6)

Jane & Rich

06/29/2016

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 without the pouch Read More

Helpful

(3)

thunderbolt

01/27/2018

Loved this! I added some whiskey to the sauce too. Read More

Helpful

(1)

Carol

05/09/2017

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 again. Read More

Helpful

(1)

lisavl

01/14/2017

Super easy and delicious. Baked covered in tinfoil but next time will maybe keep the foil off for the entire cooking time so the meat browns rather than steams. Made a half recipe for one tenderloin. Added a good splash of bourbon to the mustard mix. So yummy. Read More

Helpful

(1)

tmmorrow

06/10/2018

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. Read More

Helpful

(1)

tracy

04/02/2018

Fabulous! And I also added some whiskey! Read More

Helpful

(1)

Mary

12/28/2016

To die for... Delish! Read More

More Reviews

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All Reviews for Brown Sugar and Mustard Pork Tenderloin

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Nutritional Information

Brown Sugar and Mustard Pork Tenderloin

Servings Per Recipe: 3
Calories: 440.7

% Daily Value *

protein: 108 %

carbohydrates: 6 %

dietary fiber: 3 %

sugars:

fat: 22 %

saturated fat: 26 %

cholesterol: 56 %

vitamin a iu: 1 %

niacin equivalents: 157 %

vitamin b6: 61 %

vitamin c: 9 %

folate: 5 %

calcium: 3 %

iron: 15 %

magnesium: 24 %

potassium: 24 %

sodium: 16 %

thiamin: 175 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Brown Sugar and Mustard Pork Tenderloin

1 of 24

All Reviews

Samantha'sMom

12/22/2015

Helpful

(13)

Staci

07/04/2016

Helpful

(6)

Jane & Rich

06/29/2016

Helpful

(3)

thunderbolt

01/27/2018

Loved this! I added some whiskey to the sauce too.

Helpful

(1)

Carol

05/09/2017

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 again.

Helpful

(1)

lisavl

01/14/2017

Helpful

(1)

tmmorrow

06/10/2018

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.

Helpful

(1)

tracy