Rating: 4.42 stars
33 Ratings
  • 5 star values: 22
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0

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

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.

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  • 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; carbohydrates 19.4g; fat 14.6g; cholesterol 168.3mg; sodium 408.1mg. Full Nutrition
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Reviews (36)

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
(19)

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)
33 Ratings
  • 5 star values: 22
  • 4 star values: 4
  • 3 star values: 6
  • 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
(19)
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
(5)
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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
(4)
Rating: 5 stars
04/02/2018
Fabulous! And I also added some whiskey! Read More
(3)
Rating: 5 stars
04/27/2019
Added more brown sugar it was delicious and served the glaze on the side as well. I will definitely make it again. Read More
(2)
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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
(2)
Rating: 5 stars
07/28/2017
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! Read More
(1)
Rating: 5 stars
01/27/2018
Loved this! I added some whiskey to the sauce too. Read More
(1)