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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

259 calories; 13.9 g total fat; 81 mg cholesterol; 719 mg sodium. 5.5 g carbohydrates; 25 g protein; Full Nutrition

Reviews (226)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/08/2008
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 good as a buffet dish because it can be served at room temperature. Read More
(123)

Most helpful critical review

Rating: 3 stars
04/10/2012
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 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. Read More
(22)
300 Ratings
  • 5 star values: 181
  • 4 star values: 79
  • 3 star values: 24
  • 2 star values: 13
  • 1 star values: 3
Rating: 4 stars
02/08/2008
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 good as a buffet dish because it can be served at room temperature. Read More
(123)
Rating: 4 stars
02/08/2008
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 good as a buffet dish because it can be served at room temperature. Read More
(123)
Rating: 5 stars
07/10/2006
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 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! Read More
(92)
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Rating: 4 stars
01/29/2009
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 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. Read More
(83)
Rating: 5 stars
02/08/2008
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 my George Foreman rotisserie. Everyone loves the mustard sauce. I would even use it with beef tenderloin. Read More
(36)
Rating: 5 stars
12/06/2007
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!! Read More
(36)
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Rating: 5 stars
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. At first he thought it had horseradish in it which he loves. I would make this for company in a heartbeat. Read More
(29)
Rating: 5 stars
05/20/2006
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 chives! Read More
(24)
Rating: 5 stars
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 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. Read More
(23)
Rating: 3 stars
04/09/2012
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 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. Read More
(22)