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Pork Tenderloin with Mustard Sauce

SUBMITTED BY: THERRELLFAMILY PHOTO BY: Richard Hachem

"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!"
RECIPE RATING:
The reviewer gave this recipe 116 stars. This recipe average a 4.5 star rating.
Read Reviews (97)
PREP TIME  15 Min
COOK TIME  1 Hr
READY IN  9 Hrs 15 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1/3 cup red wine
  • 1/3 cup soy sauce
  • 2 tablespoons light brown sugar
  • 2 pounds pork tenderloin
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 1/2 tablespoons mustard powder
  • 1 tablespoon minced fresh chives (optional)

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 160 degrees F (73 degrees C). Let rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce.

FOOTNOTE

  • 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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 10, 2006 by Lena S.
This was a great recipe! It was so easy to make (so easy I was skeptical at first), but it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 8, 2008 by lisastrach
This was a hit! I didn't have 8 hours to marinade the meat, but a couple hours is even enough... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 8, 2008 by Colene
This is good, but try it with Jack Daniels (or bourbon) instead of wine. Also, sauce has a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 6, 2007 by NESSLD
I substituted balsalmic vinigar for the red wine because that's all I had, and it turned out... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2007 by Jenifer
I only use the marinade from this recipe, and it was fantastic. I was concerned about how it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 20, 2006 by VNITSIRK
This is really, really great! The pork is terrific by itself, and like others, I used extra... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 18, 2007 by 2much2do
My husband raved about this. It made the house smell wonderful! The kids loved the meat, but... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 15, 2006 by alissaz
I thought this was okay. I downsized the amount of mustard powder as some others suggested,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 5, 2006 by Beth in St. Louis
Very tasty and very easy. Full of flavor. The mustard sauce was a very nice accompaniment. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 26, 2006 by HOLDOSH
I got a little nervous when making this recipe. I was afraid my family was not going to like... MORE