MUSTARD-GLAZED PORK TENDERLOIN
This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients - pork, brown sugar, whole-grain mustard, rosemary and sherry - you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.
Provided by Marian Burros
Categories dinner, easy, quick, steaks and chops, main course
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pat the tenderloins dry with paper towels.
- Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
- Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
- Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 2 grams, Sodium 174 milligrams, Sugar 7 grams, TransFat 0 grams
HONEY MUSTARD PORK TENDERLOIN
This Honey Mustard Pork Tenderloin is baked to perfection with green beans, potatoes, and ready in only 35 minutes. This recipe is a must for your busy weeknights!
Provided by Joanna Cismaru
Categories Main Course
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven: Preheat the oven to 450 F degrees.
- Make the sauce: Mix all the sauce ingredients together and season with salt and pepper if needed.
- Prepare the pork tenderloins: Wash the pork tenderloins and pat dry with paper towels Brush or spoon the sauce over the pork and set aside.
- Prepare the veggies: Season the potatoes and green beans with olive oil, salt, pepper, Italian seasoning, and garlic powder. Toss until evenly coated. I seasoned them separately and divided the oil and seasoning in half for each.
- Prepare the sheet pan: Lay the green beans down the middle of the sheet pan and dump the potatoes along the sides. Lay the pork tenderloins over the green beans and brush or spoon with more sauce.
- Bake: Let everything cook for 25-30 minutes, or until the pork registers 145 F degrees at the thickest part on an instant read thermometer. Brush or spoon more sauce over the pork at the half-way point.
- Rest: Cover the pork with foil and rest for 15 minutes before serving. Enjoy!
Nutrition Facts : Calories 413 kcal, Carbohydrate 38 g, Protein 36 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 98 mg, Sodium 578 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving
PORK TENDERLOIN WITH MUSTARD SAUCE
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!
Provided by THERRELLFAMILY
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 9h15m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 258.5 calories, Carbohydrate 5.5 g, Cholesterol 81.4 mg, Fat 13.9 g, Fiber 0.2 g, Protein 25 g, SaturatedFat 3.7 g, Sodium 718.8 mg, Sugar 3.7 g
SOY MUSTARD PORK TENDERLOIN
Provided by Molly O'Neill
Categories dinner, main course
Time 1h30m
Yield Four servings
Number Of Ingredients 8
Steps:
- Combine 3 tablespoons of the soy sauce and the mustard in a small bowl. Place the pork tenderloins in a shallow dish and rub all over with the marinade. Let stand for 1 hour.
- Preheat oven to 375 degrees. Heat the olive oil in an overproof, flameproof roasting pan over medium-high heat. Wipe the marinade off of the pork, place in the pan and sear until browned, about 1 minute per side.
- Roast the tenderloins until they are only slightly pink in the center, about 15 minutes, turning them once. Remove the pork from the pan and tent with foil to keep warm. Add the remaining 1 teaspoon soy sauce and the sake or mirin to the pan and cook over medium-high heat, stirring constantly and scraping up any browned bits stuck to the bottom, about 2 minutes.
- Add the mushrooms and the scallions and cook until soft, about 5 minutes. Season with pepper. Slice the tenderloins into 1/4-inch thick slices and divide among 4 plates. Spoon the mushroom sauce over the pork and serve immediately.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 1 gram, Protein 54 grams, SaturatedFat 3 grams, Sodium 880 milligrams, Sugar 0 grams, TransFat 0 grams
SESAME PORK TENDERLOIN
"Pork tenderloin gets dressed up for company in this easy-to-fix yet special main dish," writes Sue Mackey from Galesburg, Illinois. "The meat is tender and flavorful. Sesame seeds and ginger go together so well."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the soy sauce, oil, ginger and garlic. Add pork; seal and turn to coat. Refrigerate for 4 hours or overnight, turning occasionally., Drain and discard marinade. Place pork on a greased rack in a foil-lined shallow roasting pan. Combine the honey and brown sugar; spoon over pork. Sprinkle with sesame seeds. , Bake, uncovered, at 425° for 20-25 minutes or until a thermometer reads 145°. Let meat stand for 5 minutes before slicing.
Nutrition Facts : Calories 284 calories, Fat 6g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 212mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
HONEY MUSTARD PORK TENDERLOIN
This meal is so quick, easy, and so good. I usually have all the ingredients on hand and everyone enjoys the honey mustard flavor. -Joyce Moynihan, Lakeville, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Place pork on a greased rack in a 15x10x1-in. baking pan lined with foil. In a small bowl, combine glaze ingredients; set aside 3 tablespoons glaze for basting. Spoon remaining glaze over pork., Bake, uncovered, until a thermometer reads 145°, 24-28 minutes, basting occasionally with reserved glaze. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 226 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 386mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
EASY MARINATED PORK TENDERLOIN
Make this easy marinade from ingredients you have around the house.
Provided by Lori
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h55m
Yield 3
Number Of Ingredients 6
Steps:
- Whisk together the olive oil, soy sauce, garlic, mustard, salt, and pepper in a bowl. Place the pork loin in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator at least 1 hour before cooking.
- Preheat an oven to 350 degrees F (175 degrees C).
- Transfer the pork loin to a baking dish; pour marinade over the pork.
- Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 485.4 calories, Carbohydrate 9 g, Cholesterol 168.7 mg, Fat 24.7 g, Fiber 0.6 g, Protein 55.5 g, SaturatedFat 6.6 g, Sodium 1491.8 mg, Sugar 5.3 g
GLAZED PORK TENDERLOIN WITH SPICY MUSTARD DIPPING SAUCE
Make and share this Glazed Pork Tenderloin With Spicy Mustard Dipping Sauce recipe from Food.com.
Provided by David04
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine teriyaki, anise, pepper, and cloves.
- Brush both sides of each tenderloin with glaze mixture.
- Place in roasting pan.
- Bake at 425 degree F for 20-25 , brushing every 10 minutes with remaining glaze mixture.
- Remove and let stand 10 minutes.
- Thinly slice and serve with dipping sauce.
- Mustard Dipping Sauce: Blend mustard, honey, vinegar and water into a smooth paste.
- Cover and set 10 minutes.
- Thin with soy sauce to desired consistency.
Nutrition Facts : Calories 198, Fat 7.2, SaturatedFat 2.2, Cholesterol 74.8, Sodium 1143.5, Carbohydrate 6.4, Fiber 0.7, Sugar 4.4, Protein 26
BROWN SUGAR AND MUSTARD PORK TENDERLOIN
This savory tenderloin with a touch of sweetness will get you excited for leftovers--from Teri Lyn Fisher and Jenny Park of Spoon Fork Bacon.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 55m
Yield 3
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Generously season tenderloin with salt and pepper. Set aside. In a small mixing bowl, whisk together mustard, brown sugar and thyme.
- Place a large sheet of Reynolds Wrap® Aluminum Foil onto a baking sheet. Place onion slices in the center of the foil, in a single layer. Place pork over the onions and brush with 1/2 of the mustard mixture.
- Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Bake for 40-45 minutes or until the internal temperature reads 130 degrees F.
- Remove from oven. Open packet carefully by cutting along top fold with a sharp knife, allowing steam to escape. When uncovered, brush with remaining mustard mixture. Leaving the packet open, broil for about 1 minute or until a nice crust forms on top. Remove from the oven and allow tenderloin to rest for 10-15 minutes before slicing and serving.
Nutrition Facts : Calories 440.7 calories, Carbohydrate 19.4 g, Cholesterol 168.3 mg, Fat 14.6 g, Fiber 0.7 g, Protein 53.9 g, SaturatedFat 5.3 g, Sodium 408.1 mg, Sugar 13.3 g
MUSTARD GARLIC PORK TENDERLOIN
This recipe is very yummy, fast, simple and you will have no leftovers. I love pork tenderloin for it's versatility. Goes well with rice and a salad
Provided by Deantini
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- trim any fat from tenderloin.
- cut lengthwise almost all the way thru (butterfly), open like a book.
- in a bowl, combine mustard, oil, vinegar, sugar, sesame oil, salt, pepper, garlic.
- place tenderloin in marinade; let stand for 10 min and up to 4 hours if you are making ahead.
- Grill in skillet or BBQ for about 10 minutes or until done.
- Let stand for 5 minutes before cutting diagonally before serving.
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SOY DIJON PORK TENDERLOIN - BUDGET BYTES
From budgetbytes.com
5/5 (29)Total Time 2 hrs 45 minsServings 4Calories 302 per serving
- Stir together the dijon mustard, soy sauce, 2 tablespoons olive oil, brown sugar, pepper, and minced garlic in a bowl. Place the pork tenderloin and prepared dijon marinade into a large zip top bag. Massage the bag to make sure the marinade covers all surface of the tenderloin. Refrigerate for at least two hours.
- When ready to prepare the tenderloin, heat 1 tablespoon of olive oil in a large skillet over medium heat. Preheat the oven to 400 degrees. Remove the excess marinade from the tenderloin and then when the oil in the skillet is hot (it should look wavy on the surface), add the tenderloin to the skillet. Cook the tenderloin for about five minutes on each side or until golden brown. Remove the skillet from the heat.
- Transfer the browned tenderloin to a baking sheet covered in foil. Bake the tenderloin in the preheated oven for 30 minutes or until the internal temperature reaches 145 degrees.
- While the tenderloin is baking, prepare the pan sauce. Add the butter to the still warm skillet (heat off) and allow it to melt. Either add 1/4 cup of the marinade or 1 tablespoon each of dijon and brown sugar to the skillet. Also add 1 cup of vegetable broth. Place the skillet over medium heat and whisk the mixture until all of the browned bits on the bottom of the skillet have dissolved off. Allow the mixture to simmer, whisking occasionally, until the volume has reduced by about half (about 15-20 min). NOTE: Never re-use the raw, uncooked marinade and never marinate at room temperature.
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