Pork Tenderloin with Mustard Sauce

Pork Tenderloin with Mustard Sauce

217
THERRELLFAMILY 0

"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!"

Ingredients

9 h 15 m {{adjustedServings}} servings 259 cals
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Nutrition

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  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 25 g
  • 50%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 719 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. In a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve.
  3. 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.
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Reviews

217
  1. 289 Ratings

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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 ...

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...

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...