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.

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
3
Yield:
3 servings
Advertisement

Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

    Advertisement
  • 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® 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.

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

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
Advertisement

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(13)

Most helpful critical review

Rating: 3 stars
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
(6)
30 Ratings
  • 5 star values: 20
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
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 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
(13)
Rating: 3 stars
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
(6)
Rating: 3 stars
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
(3)
Advertisement
Rating: 5 stars
01/27/2018
Loved this! I added some whiskey to the sauce too. Read More
(1)
Rating: 5 stars
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
(1)
Rating: 5 stars
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
(1)
Advertisement
Rating: 5 stars
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
(1)
Rating: 5 stars
04/02/2018
Fabulous! And I also added some whiskey! Read More
(1)
Rating: 5 stars
12/28/2016
To die for... Delish! Read More
Advertisement