Pork Tenderloin with Mustard Sauce Recipe - Allrecipes.com
Pork Tenderloin with Mustard Sauce Recipe
  • READY IN 9+ hrs

Pork Tenderloin with Mustard Sauce

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    9 hrs 15 mins


  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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  • 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.

Reviews More Reviews

Most Helpful Positive Review
Feb 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.

Most Helpful Critical Review
Apr 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.

Jul 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!

Jan 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.

Feb 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.

Dec 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!!

Oct 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.

May 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!


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  • Calories
  • 259 kcal
  • 13%
  • Carbohydrates
  • 5.5 g
  • 2%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 13.9 g
  • 21%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 25 g
  • 50%
  • Sodium
  • 719 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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