Reviewed: Oct. 11, 2008

The pork turned out juicy and delicious. The Mustard sauce really didn't do it for me, I made it but we didn't really like it with the tenderloin.

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JEN3404

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Reviewed: Sep. 22, 2008

I can't remember having a pork tenderloin this tender. Absolutely wonderful. The only reason I gave it a 4 instead of a 5 is that we weren't crazy about the sauce.

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E Lee

Cooking Level: Expert

Living In: Irvine, California, USA

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Reviewed: Sep. 13, 2008

This recipe was great. Pork was very tender. I did tweak the sauce a little by adding a tablespoon of Sweet Baby Rays BQ Sauce. My family loved it. I also added the leftovers to a salad with balsamic dressing.

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KJOHN

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Reviewed: Aug. 12, 2008

I made this recipe just as it reads for my Mother's Birthday w/ 40+ guests. It was a smashing hit! A close friend of my mom's needed the recipe the next day so she could make it for her family. My husband & daughter don't like pork, but love this! Thank you for sharing.

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RUKLIN

Cooking Level: Intermediate

Home Town: Corning, New York, USA

Living In: Glenview, Illinois, USA

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Reviewed: Aug. 10, 2008

Although I didn't even marinate the tenderloin, I'm giving it 5 stars for the delish mustard sauce. SO easy. For an extra kick, we added horseradish and it was sooo good. I just seasoned the meat with McCormick steak seasoning, roasted at 350 for a longer time (45 min) and it was very moist. Added broth on top half way through and basted several times. You've gotta try this!

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KIMBA99

Cooking Level: Expert

Home Town: Long Island, New York, USA

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Reviewed: Jul. 27, 2008

This sauce will go with just about anything.

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Amy

Cooking Level: Expert

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Reviewed: Jul. 17, 2008

The mustard sauce was a little creamy. I'd add more mustard to it...other than that, it was easy to make, and it was delish!

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celticstar84

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Jul. 6, 2008

This is an awesome marinade and it's so easy to make. The mustard sauce was very good but not required.

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Ali

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Reviewed: Jun. 3, 2008

My entire family loves this, and my husband can't stop raving about what a "wonderful cook" his wife has become! :-) Super easy to make and I love the convenience of make ahead and then pop it in the oven when dinnertime rolls around!

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jnremeta

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Reviewed: May 15, 2008

I LOVED THIS! I marinaded this and put it in the freezer until I was ready to make it. The pork was sooo tender. I did not make the sauce because I didn't have all the ingrediants on hand, but next time I will.

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KLEE02

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: May 1, 2008

This was a hit at a dinner party I had with 2 other couples. The meat was so tender and tasty. I did use regular mustard instead of dry as others suggested but would like to try next time with the dry. Make sure you marinate the meat overnight or at least several hours.

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Sarah

Cooking Level: Expert

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Reviewed: Apr. 20, 2008

The pork roast itself was quite nice although a little dry. However, the mustard sauce was atrocious. It was so bitter no one could tolerate it. I used my usual Keen's Mustard Powder in the prescribed amount but I'm wondering if there may be a difference between the mustards available here in Canada and those used in the U.S.? At any rate, I will perhaps make the roast marinade again, but NEVER the sauce.

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Debutante

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Reviewed: Apr. 13, 2008

Very Good! I enjoyed both the pork and sauce....I was worried by some of the reviews about the sauce....but I thought it was great.

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DRIU2001

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Reviewed: Mar. 25, 2008

It paid to read the former reviews before making this recipe. I took the advice and used bourbon instead of wine, along with using dijon mustard instead of ground mustard. I also used green onions instead of chives, but I'm sure that the chives would be good, too. Folks, do NOT over cook tenderloin!!! I got it up to 145F and by the time I let it "rest," it was probably at least 160F, and waaaaay too cooked (but still delish). This is a great recipe to pull out when you have guests. Serve with a nice potato dish and glazed carrots or steamed aparagus (or both). Perfect Easter meal!

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DecaturFifi

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Decatur, Georgia, USA

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Reviewed: Mar. 23, 2008

This was great! Super easy and the meat turned out so moist and tender. Loved it and will definitely make again.

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beckyh

Cooking Level: Intermediate

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Reviewed: Mar. 19, 2008

This was really a simple and delicious recipe. Like others, after tasting the mustard sauce, I wasn't too impressed. But, after sitting in the fridge for 24 hours it was delicious on the pork. I did add garlic to the mustard sauce and the marinade. I used a gal. size baggie to marinate the pork in and left it in the fridge for 24 hrs. also. The roast was very tender and had a wonderful flavor. Our friends are always amazed at what comes out of our kitchen. When invited to dinner we rarely have anyone decline. Thanks for this simple but delicious recipe!!

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jannie5

Cooking Level: Expert

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Reviewed: Mar. 14, 2008

My family loved this meal. As a weight watcher, I used fat free mayo and sour cream and splenda brown sugar. They went wild, and loved the fact that they didn't know the calories I just saved them. This is now theirs and my all time favorite pork recipe. Thanks!

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Donna-Marie

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Reviewed: Mar. 9, 2008

Great flavor and easy to make. What more can you ask for? I don't know if my mustard powder was old, but I didn't like the mustard sauce, so I scrapped that batch and made another using regular yellow mustard. Much better.

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Rob

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Reviewed: Mar. 6, 2008

I marinated the pork overnight in the soy sauce, dark brown sugar and good quality red wine. It turned out wonderful - super tender and succulent, with a really great flavor. The mustard sauce was ok but not nearly as good as I expected. I actually mic'd it for 30 seconds as I didn't like the idea of chilled sauce on warm meat. Anyhow, this was a very nice meal. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Mar. 5, 2008

very good; mustard sauce has a nice "horseradish" kick to it. Unless you like your meat red in the center, plan on cooking longer than one hour. I bumped up temp and added half an hour.

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BLUEBERRY SHERRIE

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Pork Tenderloin with Mustard Sauce

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