Pork Tenderloin with Mustard Sauce

Pork Tenderloin with Mustard Sauce

212 Reviews 8 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    9 h 15 m
THERRELLFAMILY
Recipe by  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

Adjust Servings

Original recipe yields 8 servings

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Directions

  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.

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Reviews (212)

Rate This Recipe
Colene
117

Colene

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.

Lena S.
90

Lena S.

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!

Jillian
81

Jillian

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.

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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