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My review
Brown Sugar and Mustard Pork Tenderloin
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 441 calsOriginal recipe yields 3 servings
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- US
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Directions
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Prep
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Cook
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Ready In
- 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.
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.
Nutrition Facts
Per Serving: 441 calories; 14.6 g fat; 19.4 g carbohydrates; 53.9 g protein; 168 mg cholesterol; 408 mg sodium. Full nutrition
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Reviews
Read all reviews 1823 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...
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 ...
1/14/2017
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 tend...
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.