Reviewed: Apr. 9, 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.

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Reviewer:

naples34102

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Apr. 8, 2012

I was surprised by the sweetness of it. I went back to the recipe as I assumed I used too much brown sugar. Nope. I didn't even waste my time making the sauce.

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Reviewer:

PATTYDEYOUNG

Cooking Level: Expert

Living In: Wyoming, Michigan, USA

Reviewed: Jan. 12, 2012

This was wonderful! I was a little worried about overcooking the pork. I basted every 10-15 min. or so and it came out perfect! Juicy and tender on the inside and so flavorful. LOVE the mustard sauce! Definitely use the chives and definitely make the sauce the night before to give the flavors more of a kick. I will absolutely be making this again.

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Reviewer:

Jena

Reviewed: Jan. 4, 2012

This pork was rather tasty and was a hit with my whole family. I used a pork shoulder since I didn't have tenderloin and cooked it in my slow cooker and it turned out very tender (cooked it on low with the marinade for 8 hours). I had lots of drippings which made a lovely gravy (cooked on stove top). The mustard sauce seemed to be missing something, so I added a bit of honey and that seemed to do the trick. Overall, a hit with my family, quick to put together and easy to prepare. This one's a keeper!

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Reviewer:

TIMOTHYSWIFE

Reviewed: Aug. 1, 2011

This is a keeper! Serve it at any temperature to any group of people and it will get raves. The sauce has enough of a zip to be interesting and since there's always some left, it's great for a fresh veggie dip. If all cooking were this easy, my yard would look awesome and my house would always be clean :)

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Reviewer:

1WENDYP

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Paris, Texas, USA

Reviewed: Jul. 14, 2011

This was very good. I would definitely make it again. The soy sauce taste was just right, not too strong. Followed the recipe exactly.

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Reviewer:

caitlincvv

Reviewed: Jun. 13, 2011

this was easy to make and tasted great

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Reviewer:

Victoria

Reviewed: Jun. 8, 2011

Only two small changes, ... a dash of red wine vinegar as well as the red wine in the marinade. And in the fabulous cream sauce, I added wet Dijon plus dry mustard and white pepper. Then I also added a half teaspoon of ground horseradish for tang. I had only dry chives, ... but diced fresh would be incredible! This tenderloin marinated for 28 hours as a fluke of timing, ... but was the most tender, moist and flavorful I have ever had. Roasted in the oven about an hour, ... basted three times and served with this heavenly sauce, it was the sort of dish I would serve for my favorite guests, holidays or Royalty. Start with plain tenderloins, ... 1 for every two guests, ... marinate as described, ... the longer the better, and you will have a heavenly dish. I served this with apples, but you could add tangy greens, potatoes, pickled beets, almost any tangy or savory vegetable. So glad I have leftovers!

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Reviewer:

Dillworthy

Reviewed: Apr. 6, 2011

I liked the sauce a lot, I don't know if the marinade added too much to it though. I think if you're not able to marinate it for too long you're not at a loss. I marinated it for 20 hours but found the sauce to be the best part. This sauce could be used to dress up chicken, so if you don't want to use a tenderloin you could still make this. The cilantro mustard sauce from the Rice Krispies Crab Ball Appetizer recipe on this site would also work in this recipe. I waited a long time for pork tenderloin to be on sale to make this recipe, but found the mustard sauce to be the only memorable part. It would work on other/cheaper meat.

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Reviewer:

JoeRik

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

Reviewed: Feb. 9, 2011

The pork tenderloin was average, even after marinating 24 hours. The lower temp and longer bake time did not help. The mustard sauce was not good at all.

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