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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Hannah

Cooking Level: Intermediate

Home Town: Watertown, Connecticut, USA

Living In: Burlington, Vermont, USA

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Reviewed: Jan. 8, 2009

Loved it! Loved the marinade and the mustard sauce! I did make the sauce and marinate the meat 24 hours ahead and I think it made all the difference (especially with the sauce). Will definitely make this again and maybe even try it with a beef roast!

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CODEBLEU

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Reviewed: Jan. 8, 2009

This was delicious, and my husband loved it. It is something easy to get ready the night before and just put in the oven the next day. The meat was very moist and had a delicious flavor from the marinade. We loved the mustard sauce. It was similar to chinese hot mustard and may be too spicy for some, but the mustard could easily be decreased.

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lovethissite

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2009

I marinated the pork for only an hour and it turned out good. The mustard sauce was ok. A little too much mustard powder for my taste. I olny used half the required amount and it was still a little much. Over all, I enjoyed thid dish, but it's not something I would make again.

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SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: Jan. 1, 2009

I made this for New Years Eve.....absolutely fantastic. Real tender and the mustard sauce was outstanding. I will use the sauce with other things also. Thanks for the recipe.

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Mellie

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Fairhope, Alabama, USA

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Reviewed: Dec. 31, 2008

made this tonight and it was just ok for me. I did marinade it all night and made mustard sauce too at same time. I have made many pork tenderloins, and I hardly ever marinade , just rub spices on and your good to go. They will always come out tender unless of course you over cook it. And I did only use 1 tbsp of mustard in sauce and it has a kick to it. I didnt care for the taste and neither did my BF. Will I make again maybe...

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linda

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

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Reviewed: Dec. 31, 2008

The flavor of the pork tenderloin is very good. I do NOT recommend pouring all the marinade into the dish and then baking for an hour. This will most likely burn the marinade and give off a burnt brown sugar smell which adds NOTHING to the flavor of the tenderloin. Instead, marinate the tenderloin as stated, then salt and pepper the tenderloin in the baking dish and top with some of the marinade occasionally while roasting. The mustard sauce is very good!

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Mac

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Dec. 30, 2008

We didn't care for this recipe with the red wine, however with white, it is a 10 star recipe. My family also prefers a stronger mustard sauce so I use 2 tablespoons of mustard powder. You can't go wrong with this recipe!

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SSwisher

Cooking Level: Expert

Home Town: Fulton, Illinois, USA

Living In: Bremerton, Washington, USA

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Reviewed: Dec. 30, 2008

The marinade for this recipe is excellent. The pork was very moist and tasty. Instead of the mayo/sour cream sauce, I tried the Dijon Marsala Sauce posted on this site which worked perfectly.

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BARBARA JAYNE

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Reviewed: Dec. 29, 2008

It's almost a guarantee that pork tenderloin is...well...tender. After marinating overnight and roasting for the perscribed time this recipe does deliver in that respect. The flavour imparted by the marinade was just so-so. I didn't care for the mustard sauce either. Everyone ate their dinner without complaint but it's not something I will make again. Thanks anyway.

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CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 28, 2008

WOW!!! This was spectacular!! The only change I made was to the mustard sauce. I substituted 3 T of Dijon Mustard for the Mustard powder. The tenerloin was so amazingly tender and juicy and the sauce was great on the side. My family loved this!

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KRISTINCJ70

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Dec. 28, 2008

I made the maranaide for this last night,only thing I changed was I used red wine vinegar,I may change it again to italian dressing next time,I don't know. But after maranating it all night and cooking it for a hour and basting it every ten minutes or so,it was SO tender! We all loved it,my mother just said she kept tasting something strong in the tenderloin,we figured it had to be the soy sauce but we weren't comlaining about it,it was a good taste,just strong! This is a very good recipe to make again and again.

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Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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Reviewed: Dec. 26, 2008

this was great did not have to change one thing (which is very unusual for me). I forgot to baste it like the recipe calls for and it still was juicy. Loved the sauce.....

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debo

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Pflugerville, Texas, USA

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Reviewed: Dec. 21, 2008

I had no time for marinating, so I just browned the tenderloin in my dutch oven, threw in the marinade and baked in the oven for about 40 min. The flavor was really yummy. I can only imagine how much more yummy it would have been if I had had the time to marinate it. I was a little skeptical about how well the sauce would go with the semi-sweet/salty pork, but it was a wonderful compliment! I hate using mustard powder, so I tried what another reviewer did - I used some spicy brown mustard, a little dijon, and a spoonful of horseradish. WOW! I couldn't get enough of it. Thanks for a great recipe.

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Janice

Cooking Level: Intermediate

Home Town: Rifle, Colorado, USA

Living In: Littleton, Colorado, USA

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Reviewed: Nov. 17, 2008

Very good!! I followed the recipe as printed and it turned out perfect. We used the leftovers for a fabulous salad the next night.

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olivelucy

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Reviewed: Nov. 14, 2008

I thought this pork loin was very tasty. Instead of red wine, I used whiskey--scrumptious!! The tenderloin was so moist and it was perfect even without the mustard sauce. I did prepare the mustard sauce the night before using only 1/2 tsp of mustard powder (per other reviews)and when I tasted it I didn't like it at all. I decided to hold off on disgarding the sauce until I was able to try it with the pork and surprisingly my husband and I really enjoyed it. I will add this recipe to my collection..thanks Therrell Family.

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Daisy Mae

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2008

I'm giving it 3 stars just for the tenderloin~~~the sauce was horrible and I used less mustard like another rating suggested and it was somehow very spicy and I don't like spicy.

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Beema

Cooking Level: Beginning

Living In: Quaker Hill, Connecticut, USA

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Reviewed: Oct. 22, 2008

Wow! This was super impressive! I still can't get over how great it tasted, and how simple it was. I didn't have red wine so I used white and a couple of dashes of red wine vinegar. Hubby liked how tender it was and has proclaimed this one of his favorite pork recipes. The mustard sauce was very tasty as well, but the pork tasted just fine without it.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Oct. 18, 2008

Excellent marinade for pork tenderloin - and super easy. We wanted to continue the wine theme, so we paired with the dijon marsala sauce from the "Pork Tenderloin with Dijon Marsala Sauce" recipe on this site. Out of this world!!

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ValleyWriter

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Reviewed: Oct. 17, 2008

This rating is just for the pork as I didn't have the ingredients for the mustard sauce. The pork was superb. Tender and juicy. Used it for sandwiches in my husband's lunch for the rest of the week and made all his co-workers jealous. Will definitely make again.

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Lexis

Cooking Level: Expert

Home Town: Riceville, Iowa, USA

Living In: Manassas, Virginia, USA

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Pork Tenderloin with Mustard Sauce

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