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My review
Pork Tenderloin with Mustard Sauce
THERRELLFAMILY
"A wonderful overnight marinade makes the pork so flavorful - serve with the delicious, creamy mustard sauce. A super dish for buffets and potlucks, as it doesn't need to be piping hot. I never cease to get many recipe requests for this one!"
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Ingredients
9 h 15 m servings 259 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours.
- In a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve.
- Preheat oven to 325 degrees F (165 degrees C). Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 145 degrees F (63 degrees C). Let rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce.
Footnotes
- Notes
- The sauce is best if made several hours, or even a day in advance, to let the flavors blend well. You may need to adjust the amount of dry mustard to suit your taste - best to start with less, and add more if needed.
Nutrition Facts
Per Serving: 259 calories; 13.9 g fat; 5.5 g carbohydrates; 25 g protein; 81 mg cholesterol; 719 mg sodium. Full nutrition
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Reviews
Read all reviews 222296 Ratings
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Most helpful positive review
2/8/2008
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 ...
Most helpful critical review
4/9/2012
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 we...
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2/8/2008
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 ...
2/12/2006
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 wh...
1/29/2009
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...
2/8/2008
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...
12/6/2007
I substituted balsalmic vinigar for the red wine because that's all I had, and it turned out great. Very flavorful and the sauce was to die for!!
10/18/2007
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....
10/16/2007
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 co...
5/20/2006
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 ch...
4/9/2012
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 we...