Reviewed: Nov. 11, 2009

this is good. the mustard sauce is hoooo-eeee hot! but it is good. it's like chinese hot mustard. after a couple of days and reheated the pork and mustard tasted better than the 1st day.

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PEARLIE5

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Reviewed: Nov. 7, 2009

This recipe was good, but didn't rate being our next family favorite. The sauce was great, but I think the cooking time for the pork was excessive and caused the pork to be a little on the dry side. I will use the sauce again, but I will pass on the marinde. Sorry.

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Hungry Lawn Gnome

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Oct. 25, 2009

Loved the sauce, It was all good.

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whatyagotcookin

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Reviewed: Oct. 6, 2009

this was good but I thought the marinade needed something - and the mustard sauce was a little hot - my kids couldn't eat it. The pork tenderloin was very tender. Next time I will add something to the marinade and do less mustard on the sauce.

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STRAWBERRY02

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Reviewed: Oct. 3, 2009

WOW!! Yummy!! Rather than putting the pork tenderloin uncut in the oven, I cut it up about 3/4 of an inch in thickness and poured the marinade over the pork tenderloin medallions. The mustard sauce is stunning! I added an extra 1/2 teaspoon of mustard powder for an extra kick in the flavor and it turned out great. I served it with the 'Spanish rice I' recipe and it turned out to be a great combination. Of course, have a nice bottle of Chardonnay made the meal even more enjoyable! Great pic by Roxie of the pork tenderloin!

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Daniel

Cooking Level: Expert

Home Town: Casselman, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Aug. 18, 2009

Absolutely delicious! I will definitely serve this again. One note: Don't be concerned if you can't taste the mustard when you first make the sauce. The flavor intensifies as it sits.

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dreyerfan

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Reviewed: Jul. 27, 2009

This was absolutely great. I used less mayo and added dijon mustard instead of mustard powder, just to give it a little zing.

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JENNIFERZABEK

Cooking Level: Intermediate

Home Town: Orangeville, Ontario, Canada

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Reviewed: Jul. 5, 2009

Although I thought this dish was okay, the rest of my family didn't really like it. I have a different pork tenderloin recipe I make with a rosemary rub and they much preferred that. I thought that this marinade, going just by the recipe, would probably be very good for grilled chicken (or other grilled meats). It had a bit of a strong taste for a roasted dish. I also thought the mustard sauce was overly spicy. I might try this again using Jack Daniels instead of wine, as someone else suggested, and forego the mustard sauce.

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Shelleywoman

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Reviewed: Jul. 2, 2009

The pork was good, I thought the sauce needed a little something. I wasn't a huge fan of the chives, I was thinking of substituting basil to give it more of a refreshing flavor to go with the spice of the mustard. Not sure how that would be though....Maybe scallions in place of chives would work. I'll probably try this again some day but tweak it.

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JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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Reviewed: Apr. 8, 2009

I'd give it 5 Stars for just the Pork by itself, but not with the Sauce. I don't see it as a Mustard Sauce, since it tasted like Horseradish! I had to add at least another half a cup of Sour Cream just to take the "Edge" off, it was just way too spicy with all that Mustard Powder. In my Opinion anyway, no Way my Kids could have eaten it. I marinated the Pork overnight and it came out delicious and moist! Took about 75 Minutes to cook and was well done.

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Roxie

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2009

This would be perfect, except I don't like the amount of mayo in the sauce. It's much better (and lower in fat) if you use mostly light sour cream or plain yogurt, and just a little mayo for flavor and texture. The pork is great though, five stars for that.

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Ashley295

Cooking Level: Intermediate

Home Town: Fort Saskatchewan, Alberta, Canada

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Reviewed: Mar. 7, 2009

Turned out great! Didn't have time to marinade over night, but did for 8 hrs. Made mustard sauce about an hour before needed, should have made the day before as well. I give 5 stars because it was fabulous as was, but I know will be even better the next time I make it. I also took 3-4 oz of the marinade that had been in with the roast for 40 min and made gravy with that and a packet of mushroom gravy mix, water and some sauteed mushrooms. This was some of the best gravy I've made in a while. Even the kids loved all of it (except the mustard sauce). Served with mashed potatoes and steamed broccoli for a wonderful dinner! This is definitely a keeper and something you could feed to vip guests at a dinner party!

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WinterWhispers

Cooking Level: Expert

Home Town: Lynnwood, Washington, USA

Living In: Everett, Washington, USA

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Reviewed: Feb. 27, 2009

This was awesome!! I did use some Jack Daniels as somebody suggested. Also...I grilled my tenderloin! It was wonderful and we ate every last bite.

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tuckerhouse

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Reviewed: Feb. 4, 2009

This was a great recipe. The mustard was fantastic, we used it on sandwiches afterwards and it was great with the pork. It was almost a shame because the juices the pork cooked in also made a great sauce. Did't know which to use, didnt want to waste either. I marinated & made it all in a basting bag, very tender & easy clean up.

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chez High

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Reviewed: 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.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Jan. 18, 2009

The sauce was amazing! It tasted like wasabi mayo. I have since used it on sandwiches and with beef. I followed the recipe exactly and the pork was also excellent.

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olgak11

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Reviewed: Jan. 17, 2009

The tenderloin is excellent and could stand without the sauce, but the sauce is also good. Kind of like a horseradish sauce, but with the dray mustard rather than horseradish.

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Memphish

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Reviewed: Jan. 16, 2009

this recipe was fantastic! my family loved it! can't believe how easy this dish was to make.

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donna priscak

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Reviewed: Jan. 9, 2009

I plan to cook this soon, sounds wonderful. I was wondering, I am looking for a recipe for champagn mustard sauce. Do you have one.

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Robyn at the Big House

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Reviewed: Jan. 9, 2009

This recipe was great! The mustard sauce required more mustard powder to give it a kick, but add slowly to taste. I served with sweet potato and yukon gold fries from scratch - a big hit!!

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