Pork Tenderloin with Mustard Sauce

This is good, but try it with Jack Daniels (or bourbon) instead of wine. Also, sauce has a little more flavor if you add a tablespoon of chopped green onions instead of chives. This recipe is good as a buffet dish because it can be served at room temperature.

This was a great recipe! It was so easy to make (so easy I was skeptical at first), but it tasted wonderful, and the pork was so tender. My husband even asked afterwards how I'd made it, and when he heard how easy the recipe was, tried it himself (and it worked for him too). I added some cracked black pepper to the marinade (not much - a few twists) and baked the meat for longer than the recipe said - about 1 1/2 hours. For the mustard sauce I didn't have mustard powder so I substituted 1 teaspoon creole mustard, 1 teaspoon yellow mustard and 1 teaspoon prepared horseradish. Simply awesome!

This is a really good pork tenderloin recipe. I used bourbon instead of wine and the pork didn't really need the mustard sauce. It was fine by itself. Although, the mustard sauce is to die for and I will use that on beef or anything else I can thing of! Be sure to use chives in the mustard sauce, it does make a difference.

This was a hit! I didn't have 8 hours to marinade the meat, but a couple hours is even enough to capture some of the flavor and make the meat extra tender. Instead of baking, I put the meat on my George Foreman rotisserie. Everyone loves the mustard sauce. I would even use it with beef tenderloin.

My husband raved about this. It made the house smell wonderful! The kids loved the meat, but thought the cream sauce was a little strong. DH loved the cream sauce, so I won't try to alter it. At first he thought it had horseradish in it, which he loves. I would make this for company in a heartbeat.

This is really, really great! The pork is terrific by itself, and like others, I used extra mustard. The sauce is better the next day, so put it together the night before, too. Spring for the chives!

I only use the marinade from this recipe, and it was fantastic. I was concerned about how it would turn out because I was making it for company, and it didn't smell appetizing right before I cooked it, but it was really delicious. I was making Pork Tenderloin with Dijon Marsala Sauce from this site and this marinade just sounded like a good fit. I highly recommend using this marinade with the Dijon Marsala sauce, although this mustard sauce is probably good, too.

This could easily have been much better than it was, merely by separating the sauce from the meat and choosing one or the other. The two together was an odd combination that just didn’t work well - a sort of teriyaki-ish meat with a (hot) mustardy, mayonnaise-y sauce. And hot it was!! After I mixed it up I knew if I couldn’t tolerate it Hubs never would, so I added quite a bit more sour cream and mayonnaise to tone it down – and it was still too hot. It ended up discarded. As for the meat, it was good enough on its own I guess, without the sauce that only made it kind of strange. Also, I preferred to roast this at 425 degrees, about 25 minutes; much better than the low and slow time and temperature directed. Interesting to try, but I wouldn’t consider repeating this.

I got a little nervous when making this recipe. I was afraid my family was not going to like it. Boy, was I wrong. Everyone raved about it. I believe the mustard sauce made it really yummy!

This was one of the easiest and most delicious recipes I have ever made. I did add fresh garlic, ginger & a little pepper to the marinade. I also added slightly less mustard only because it was really really hot - almost unbearably hot!!(& I LOVE hot food). I did the marinade & the sauce the day before so all I had to do was put the pork loin in the oven and 20 min before it was done just steam some veggies for a side - Amazing. This will be added as a regular staple to our dinner menu.(**UPDATE** I have made this recipe now probably 8 times - I find it is crucial to make the mustard sauce the day before to allow time for the flavors to merry - it is still delicious & one of our household favorites)

I have made a variation of this recipe that never fails to garner compliments. I use 1/4 cup of Jim Beam Bourbon with the 1/4 cup of soy and 2 tblspn of brown sugar. Put into a Ziplock bag and turn once or twice. Marinate at least 24 hours. The mustard sauce I make is 1/3 cup of mayo, 1/3 cup of sour cream, 1 1/2 tspn. Dry mustard powder, 1/2 tspn. White vinegar and 2 green onions finely chopped. Refrigerate the sauce overnight. Roast tenderloins on a rack at 350 degrees for approx. 50 ministers. Slice thin and serve with mustard sauce on the side for dipping. Excellent with Far East brand almond rice pilaf and steamed baby peas. Delicious, easy and most of the prep can be done the day before. When pork tenderloin is on sale, I marinate several and then freeze them uncooked. You can pull one or two from the freezer and be ready to go anytime.

Add about a tablespoon of honey to the mustard sauce if you don't like the sharp hot flavor. Some of the reviewers indicated they didn't like the mustard sauce and the honey with it is excellent! The only thing I changed with the marinate was I added a clove of garlic. I serve the pork with glazed carrots, scalloped potatoes and buttered broccoli. The mustard sauce complemented the pork beautifully.

I thought this was okay. I downsized the amount of mustard powder as some others suggested, but I wished I hadn't. I think this would have been much better if there had been more spice from the mustard. Both my dad and my brother gave compliments, though, so it seems they liked it.

Very tasty and very easy. Full of flavor. The mustard sauce was a very nice accompaniment.

I made this for a dinner party on Saturday night. I marinated the pork overnight and made the dipping sauce the day before. I adjusted the sauce by reducing the mustard powder to 1 tsp and added 1 Tbl white vinegar. It was absolutely perfect, the meat was so tender and flavorful and everyone went back for seconds. This would also be great cooked on the grill. Thank you for a wonderful and easy recipe.

It paid to read the former reviews before making this recipe. I took the advice and used bourbon instead of wine, along with using dijon mustard instead of ground mustard. I also used green onions instead of chives, but I'm sure that the chives would be good, too. Folks, do NOT over cook tenderloin!!! I got it up to 145F and by the time I let it "rest," it was probably at least 160F, and waaaaay too cooked (but still delish). This is a great recipe to pull out when you have guests. Serve with a nice potato dish and glazed carrots or steamed aparagus (or both). Perfect Easter meal!

Lovelovelove this dish!! It's the first thing I ever cooked for my in-laws and that should say it all, right?! :) It does take a little longer to cook than an hour, but I always buy a large boneless loin instead of a tenderloin; better on the budget and more leftovers. An absolute winner for any occasion.

Very tasty and super easy. I subtituted light mayo and light sour cream for the sauce and it was excellent.

I liked the sauce a lot, I don't know if the marinade added too much to it though. I think if you're not able to marinate it for too long you're not at a loss. I marinated it for 20 hours but found the sauce to be the best part. This sauce could be used to dress up chicken, so if you don't want to use a tenderloin you could still make this. The cilantro mustard sauce from the Rice Krispies Crab Ball Appetizer recipe on this site would also work in this recipe. I waited a long time for pork tenderloin to be on sale to make this recipe, but found the mustard sauce to be the only memorable part. It would work on other/cheaper meat.

The flavor of the pork tenderloin is very good. I do NOT recommend pouring all the marinade into the dish and then baking for an hour. This will most likely burn the marinade and give off a burnt brown sugar smell which adds NOTHING to the flavor of the tenderloin. Instead, marinate the tenderloin as stated, then salt and pepper the tenderloin in the baking dish and top with some of the marinade occasionally while roasting. The mustard sauce is very good!

We didn't care for this at all. Funny taste, I would just go with the real thing and use horseraddish instead.

This is a great recipe. but treat yourself to a meat thermometer and cook til it reads 130. Remove from the oven and cover with foilf and allow to rest for a couple of minutes to allow the meat to reabsord the juices...

oh my gosh! outstanding restraunt quality dinner! and the sauce was out of this world! you MUST make the sauce several hours ahead so the flavors can mix! and be sure to get the green onions...they MAKE that sauce! the whole family (including 3 young children) all agreed this was a KEEPER!

I don't know what I expected but the interesting mix of flavors in this recipe was a tasty surprise! The sauce has quite a bite, similar to horseradish or wasabi, and it was complemented by the subtle sweetness of the meat. I marinated the pork longer than I intended, over 24 hrs, and I made the sauce about that far in advance as well.

Well, that was just amazingly wonderful. Hubby loved it. When I bought the tenderloin it turned out to be two pieces so after they marinaded (only for 5 hrs) I tied them together. That worked just fine. We took them out at 145 degrees and let them sit, they were perfect. The sauce was great though I admit I put a little less than 1 1/2 tbsp. So tender and flavourful. A keeper, thank you so much.

First time cooking pork tenderloin, but not the last! This was so easy, great flavor. Didn't need a knife as pork was very juicy and tender - my picky husband loved it. The mustard sauce was great too - added a kick. Followed recipe exactly - wouldn't change a thing. Will definitely make this again!

Pretty good, the marinade was ok...but I probably wouldn't use it again. I liked the mustard sauce. It went great with broccoli too.

I LOVED THIS! I marinaded this and put it in the freezer until I was ready to make it. The pork was sooo tender. I did not make the sauce because I didn't have all the ingrediants on hand, but next time I will.

Absolutely delicious! I will definitely serve this again. One note: Don't be concerned if you can't taste the mustard when you first make the sauce. The flavor intensifies as it sits.

This recipe was great. Pork was very tender. I did tweak the sauce a little by adding a tablespoon of Sweet Baby Rays BQ Sauce. My family loved it. I also added the leftovers to a salad with balsamic dressing.

I used white wine - and I can't believe how tender and moist the meat was. Great flavor hot or cold

This was very good. I would definitely make it again. The soy sauce taste was just right, not too strong. Followed the recipe exactly.

My husband & I LOVE this recipe-it's very simply yet elegant! The mustard sauce has quite a KICK but we like it-to be on the safe side, I'd recommend starting out with a smaller amount of mustard powder and adding to meet your preference.

I was very disappointed with this recipe. I thought that the marinade was gross and it even had an awful smell while it was cooking. The pork was nice and tender but the taste was lacking. The mustard sauce was also disappointing. I did not realize that it was going to taste like horseradish, so all in all I will NOT be making this recipe again.

Only two small changes, ... a dash of red wine vinegar as well as the red wine in the marinade. And in the fabulous cream sauce, I added wet Dijon plus dry mustard and white pepper. Then I also added a half teaspoon of ground horseradish for tang. I had only dry chives, ... but diced fresh would be incredible! This tenderloin marinated for 28 hours as a fluke of timing, ... but was the most tender, moist and flavorful I have ever had. Roasted in the oven about an hour, ... basted three times and served with this heavenly sauce, it was the sort of dish I would serve for my favorite guests, holidays or Royalty. Start with plain tenderloins, ... 1 for every two guests, ... marinate as described, ... the longer the better, and you will have a heavenly dish. I served this with apples, but you could add tangy greens, potatoes, pickled beets, almost any tangy or savory vegetable. So glad I have leftovers!

DO NOT CHANGE A THING FOR THIS MARINADE! Mine marinaded for about 5 hours then I cooked it and can I say....OMG! Melt in your mouth good. Hubby said it was the best thing he ever ate! I have had the largest grin on my face since supper last night! I did sub scallions for the chives in my mustard sauce and hubby says he has a new sauce now! I would give this recipe 10 stars if I could!!!

I made the maranaide for this last night,only thing I changed was I used red wine vinegar,I may change it again to italian dressing next time,I don't know. But after maranating it all night and cooking it for a hour and basting it every ten minutes or so,it was SO tender! We all loved it,my mother just said she kept tasting something strong in the tenderloin,we figured it had to be the soy sauce but we weren't comlaining about it,it was a good taste,just strong! This is a very good recipe to make again and again.

SOOOOOO Delicious...we will definitely repeat this one. It would be a great "company" recipe. I served with herbed roasted baby red potatoes and sauted lemon spinach - yummy!!!

Turned out great! Didn't have time to marinade over night, but did for 8 hrs. Made mustard sauce about an hour before needed, should have made the day before as well. I give 5 stars because it was fabulous as was, but I know will be even better the next time I make it. I also took 3-4 oz of the marinade that had been in with the roast for 40 min and made gravy with that and a packet of mushroom gravy mix, water and some sauteed mushrooms. This was some of the best gravy I've made in a while. Even the kids loved all of it (except the mustard sauce). Served with mashed potatoes and steamed broccoli for a wonderful dinner! This is definitely a keeper and something you could feed to vip guests at a dinner party!

The marinade for this recipe was wonderful! I used low sodium soy and added 2 cloves of garlic! Will use again! Didn't use the sauce (don't like dry mustard). Just really rating the marinade here! Thanks will use in future.

This is now my favorite pork recipe. The mustard sauce is very good and can be used on steamed broccoli and cauliflower as well as the pork.

I'm giving it 3 stars just for the tenderloin~~~the sauce was horrible and I used less mustard like another rating suggested and it was somehow very spicy and I don't like spicy.

This was awesome!! I did use some Jack Daniels as somebody suggested. Also...I grilled my tenderloin! It was wonderful and we ate every last bite.

I made this recipe just as it reads for my Mother's Birthday w/ 40+ guests. It was a smashing hit! A close friend of my mom's needed the recipe the next day so she could make it for her family. My husband & daughter don't like pork, but love this! Thank you for sharing.

WE loved this recipe we let it marinate over night a good 24 hrs and the only thing I didn't do was use pork tenderlion I used chicken. the chicken came out so juicy. I used the called for mustard in the sauce I suggest doing that it was perfect. We will be using this again.

My family loved this meal. As a weight watcher, I used fat free mayo and sour cream and splenda brown sugar. They went wild, and loved the fact that they didn't know the calories I just saved them. This is now theirs and my all time favorite pork recipe. Thanks!

I make this recipe quite often and it never fails to be a hit. I like to double the amount of mustard sauce however.

The pork turned out very juicy and tender-very good. However, the sauce was more like a horseradish sauce and neither my husband or I cook tolerate it.

This was divine and even great cold the next day. Will definately make it again.

This was a hit at a dinner party I had with 2 other couples. The meat was so tender and tasty. I did use regular mustard instead of dry as others suggested but would like to try next time with the dry. Make sure you marinate the meat overnight or at least several hours.

This was excellent! I doubled the amount of sauce just to make sure there was enough. I'd make this sauce for beef, too, it was wonderful!

this was easy to make and tasted great

This recipe is outstanding. The pork is tender, and the flavor is wonderful. I've made it several times, and always get rave reviews. Just a suggestion- make extra of the mustard sauce, keep it in the fridge, and try it on burgers, steaks, roast, you name it. I've had a container of this sauce in the fridge since the first time I made this recipe about a year ago.

This was an excellent recipe, we throughly enjoyed the pork. It was very tender,and the mustard sauce was an excellent accompaniment. I followed the recipe exactly, except I added green onions and garlic to the mustard sauce. I followed other reviewers recommendations and made the sauce the night before, which I agree is necessary as it doesn't taste very good right after making.Will definitely make this again!

I thought this pork loin was very tasty. Instead of red wine, I used whiskey--scrumptious!! The tenderloin was so moist and it was perfect even without the mustard sauce. I did prepare the mustard sauce the night before using only 1/2 tsp of mustard powder (per other reviews)and when I tasted it I didn't like it at all. I decided to hold off on disgarding the sauce until I was able to try it with the pork and surprisingly my husband and I really enjoyed it. I will add this recipe to my collection..thanks Therrell Family.

I marinated the pork overnight in the soy sauce, dark brown sugar and good quality red wine. It turned out wonderful - super tender and succulent, with a really great flavor. The mustard sauce was ok but not nearly as good as I expected. I actually mic'd it for 30 seconds as I didn't like the idea of chilled sauce on warm meat. Anyhow, this was a very nice meal. Thanks!

This was outstanding! I made it exactly as the recipe calls and it was wonderful. The mustard sauce is awesome. Like others, I will make the mustard sauce often and I will include this recipe in my monthly dinners. Scrumptious. 5 stars!

I'm generous with my stars because I know that I only try the highest rated dishes. This one was fairly simple and I had all of the ingredients on hand. My 3 year old liked the pork too (w/out mustard sauce)! The mustard powder really does change the kick to the sauce, so add according to your tastes.

I'd give it 5 Stars for just the Pork by itself, but not with the Sauce. I don't see it as a Mustard Sauce, since it tasted like Horseradish! I had to add at least another half a cup of Sour Cream just to take the "Edge" off, it was just way too spicy with all that Mustard Powder. In my Opinion anyway, no Way my Kids could have eaten it. I marinated the Pork overnight and it came out delicious and moist! Took about 75 Minutes to cook and was well done.

Good and super easy.

This recipe is one of the best served with the mustard sauce... if you want a bit of zip I always add a touch of curry! Susie Q

WOW!! Yummy!! Rather than putting the pork tenderloin uncut in the oven, I cut it up about 3/4 of an inch in thickness and poured the marinade over the pork tenderloin medallions. The mustard sauce is stunning! I added an extra 1/2 teaspoon of mustard powder for an extra kick in the flavor and it turned out great. I served it with the 'Spanish rice I' recipe and it turned out to be a great combination. Of course, have a nice bottle of Chardonnay made the meal even more enjoyable! Great pic by Roxie of the pork tenderloin!

This was absolutely great. I used less mayo and added dijon mustard instead of mustard powder, just to give it a little zing.

I made this for New Years Eve.....absolutely fantastic. Real tender and the mustard sauce was outstanding. I will use the sauce with other things also. Thanks for the recipe.

The pork tenderloin was average, even after marinating 24 hours. The lower temp and longer bake time did not help. The mustard sauce was not good at all.

The most tender, moist pork tenderloin I have ever served. The marinade adds just enough flavor, but doesn't overpower. My husband added horseradish to the mustard sauce and our guests loved it.

It was very good!

My husband hated the mustard sauce but I loved it! My 3 year old, a super picky eater, ate it up too. I didn't use mustard powder, well I did but it was pretty awful. I mixed up a new batch with some plain yellow mustard, much much better! This is an excellent recipe though, you can buy a cheap cut of meat but with the overnight marinating it is made tender.

This 5-star rating is for the mustard sauce only, as I didn’t use the marinade in this recipe. Hubs and I served grilled pork tenderloins for the 3rd annual AR Buckeye Bash that we hosted last week. This mustard sauce pairs beautifully with pork. I made it a day ahead of time, and I did use the full amount of mustard powder. In doing so, I think the “heat” from the mustard mellowed a bit. This has a horseradish-type heat, in fact some people thought it was horseradish sauce, including my Hubs. If you’re concerned about the amount of mustard powder, add it to taste. You can always add more before serving if need be. And use fresh chives! You just won’t get the same flavor using dried.

The pork is excellent! The mustard sauce needs a little tweaking. I added a small amount of prepared yellow mustard which helped the taste. Will most definitely make this again.

This sauce will go with just about anything.

This was just awesome. I am new to cooking and this was easy to follow and had great results. The mustard sauce added the perfect amount of zing. Even without the sauce, the loin marinade is something I will use again and again because it made the meat so tasty and tender.

Excellent dish. My non-tofu eaters loved it. Spicy but not too hot.

This was the most delicious meal I have ever made myself! I added about a tsp (maybe a bit less) of prepared mustard to the mustard sauce and that gave it a bit more flavour, but this was the only change I made to the recipe.

Great flavor and easy to make. What more can you ask for? I don't know if my mustard powder was old, but I didn't like the mustard sauce, so I scrapped that batch and made another using regular yellow mustard. Much better.

Yum! The mustard sauce was different but great. I sliced the pork before marinating to give it more flavor. Thanks for the recipe

this recipe was fantastic! my family loved it! can't believe how easy this dish was to make.

This mustard sauce is amazing! It reminds me of a wasabi mayo from a local restaurant. I'm not a huge lover of spicy food, but I added closer to 2 Tbsp of mustard powder and thought it was wonderful. It is a perfect accompaniment to this pork tenderloin - even the kids loved it! A definite keeper... Thanks for sharing it!

This recipe was good, but didn't rate being our next family favorite. The sauce was great, but I think the cooking time for the pork was excessive and caused the pork to be a little on the dry side. I will use the sauce again, but I will pass on the marinde. Sorry.

Excellent marinade for pork tenderloin - and super easy. We wanted to continue the wine theme, so we paired with the dijon marsala sauce from the "Pork Tenderloin with Dijon Marsala Sauce" recipe on this site. Out of this world!!

This was tasty. My pork did not comes out as tender as it sounds like it did for others, but that was proabably something I did. The marinade had great flavor and so did the sauce. I used all of the mustard powder the recipe called for and it gave the sauce a great kick! Thanks!

This was very good! The tenderloin was moist, the marinade added nice flavor to the pork and the mustard sauce was a good compliment. My only minor complaint is that mine didn't look too appetizing. The red wine/soy sauce turns it a grey-purple.

Yes, this was an easy and really delightful recipe. I will make it again. no variations necessary. It was lovely as presented.

This rating is just for the pork as I didn't have the ingredients for the mustard sauce. The pork was superb. Tender and juicy. Used it for sandwiches in my husband's lunch for the rest of the week and made all his co-workers jealous. Will definitely make again.

I gave this 3 stars but really I would give the marinade a 5 star rating...it was the mustard sauce which no one cared for in our family. The marinade gave the meat a great flavour and it was very tender.

easy made a day ahead flavors blended well

Very good. I used the slow cooker for this, rather than the oven, so it shredded like pork barbeque does. Beware of the mustard sauce; I like spicey stuff, but wasn't expecting how spicey this got. Don't get me wrong, it was good--just don't underestimate it!

I marinated the pork for only an hour and it turned out good. The mustard sauce was ok. A little too much mustard powder for my taste. I olny used half the required amount and it was still a little much. Over all, I enjoyed thid dish, but it's not something I would make again.

My entire family loves this, and my husband can't stop raving about what a "wonderful cook" his wife has become! :-) Super easy to make and I love the convenience of make ahead and then pop it in the oven when dinnertime rolls around!

This is an awesome marinade and it's so easy to make. The mustard sauce was very good but not required.

This was very good. My husband said "it's a keeper". You definitely need to let the marinade and sauce sit overnight. Neither of them tasted good at all right after making them but after the flavors have blended for a while they taste much better. As other reviewers have mentioned, the sauce does have quite a kick so you'll have to like that - I thought it tasted like there was horseradish in it but I like that.

This recipe was great! The mustard sauce required more mustard powder to give it a kick, but add slowly to taste. I served with sweet potato and yukon gold fries from scratch - a big hit!!

Winner

It's almost a guarantee that pork tenderloin is...well...tender. After marinating overnight and roasting for the perscribed time this recipe does deliver in that respect. The flavour imparted by the marinade was just so-so. I didn't care for the mustard sauce either. Everyone ate their dinner without complaint but it's not something I will make again. Thanks anyway.

This recipe was well received by my family. I did add crushed garlic to the marinade. I did marinate it overnight and all through the day. I wasn't sure if anyone would go for the mustard sauce, but I did make it. I made it the day before as recommended and had to use dried chives since that was all I had on hand. Per other suggestions I did use only 1 tsp. of the dried mustard. To my surprise everyone thought it was a nice compliment to the meat. If you are serving this to meat lovers, do not expect to get 8 servings out of this recipe. For big meat eaters you will get 4 maybe 5 servings max.

I was not a fan of this recipe. After making the mustard sauce, I did not use it. We created our own using dijon. I marinated the loin overnight and I was not able to cut it with a fork as some others mentioned. Maybe I did something wrong. Thank you for sharing.

This was really a simple and delicious recipe. Like others, after tasting the mustard sauce, I wasn't too impressed. But, after sitting in the fridge for 24 hours it was delicious on the pork. I did add garlic to the mustard sauce and the marinade. I used a gal. size baggie to marinate the pork in and left it in the fridge for 24 hrs. also. The roast was very tender and had a wonderful flavor. Our friends are always amazed at what comes out of our kitchen. When invited to dinner we rarely have anyone decline. Thanks for this simple but delicious recipe!!

We didn't care for this recipe with the red wine, however with white, it is a 10 star recipe. My family also prefers a stronger mustard sauce so I use 2 tablespoons of mustard powder. You can't go wrong with this recipe!

Delicious! In addition to marinating, I basted the pork every 15 minutes or so. Everyone loved this recipe...Thanks!