Reviewed: Mar. 4, 2008

I gave this 3 stars but really I would give the marinade a 5 star rating...it was the mustard sauce which no one cared for in our family. The marinade gave the meat a great flavour and it was very tender.

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CJS08

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Reviewed: Mar. 1, 2008

I made this recently and was delightfully surprised by the flavor combination. The mustard sauce on the side was unanticipated but delicious! What a great way to jazz up pork. Excellent and definitely a keeper!

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SpiderWomanKnits

Cooking Level: Expert

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Reviewed: Feb. 26, 2008

The most tender, moist pork tenderloin I have ever served. The marinade adds just enough flavor, but doesn't overpower. My husband added horseradish to the mustard sauce and our guests loved it.

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Susan R.

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Feb. 24, 2008

Add about a tablespoon of honey to the mustard sauce if you don't like the sharp hot flavor. Some of the reviewers indicated they didn't like the mustard sauce and the honey with it is excellent! The only thing I changed with the marinate was I added a clove of garlic. I serve the pork with glazed carrots, scalloped potatoes and buttered broccoli. The mustard sauce complemented the pork beautifully.

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Sooze

Cooking Level: Intermediate

Living In: St. John's, Newfoundland, Canada

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Reviewed: Feb. 22, 2008

An easy-to-prepare marinade. After readng the other reviews I added 1 clove of minced garlic and pepper to it, and would add ginger next time. I also added garlic (again, 1 clove minced) to the sauce, and halved the mustard - and even with this reduction, the sauce was still on the 'hot side'. It did compliment the pork well.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Feb. 21, 2008

This was just okay. Needs something. Next time I'll think of something to add with some zip.

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Ruthie

Cooking Level: Expert

Home Town: Portland, Maine, USA

Living In: Falmouth, Maine, USA

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Reviewed: Feb. 19, 2008

The marinade for this recipe was wonderful! I used low sodium soy and added 2 cloves of garlic! Will use again! Didn't use the sauce (don't like dry mustard). Just really rating the marinade here! Thanks will use in future.

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2008

Delicious! In addition to marinating, I basted the pork every 15 minutes or so. Everyone loved this recipe...Thanks!

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Katie O'

Cooking Level: Expert

Living In: Jackson, New Jersey, USA

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Reviewed: Feb. 18, 2008

Excellent!! Just needs a little more pizzazz in the mustard sauce, but worth trying to do that. It melted in our mouths. Thankyou.

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MARCELLE2

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2008

The pork tenderloin was fantastic! I marinated it over night and then some. It was moist and very flavorful. However the mustard sauce was not as good, I tried it and I was quite disapointed. I ended up making my own. I used equal parts mayo, and sour cream. Then I added some grainy dijon mustard, and a little prepared mustard. (mainly for the color). I also chopped up some chives and threw them in. My husband loved it. I made it for valentines and it was a big hit! My husband thought we were eating at a gourmet restaurant!

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HELEN1974

Cooking Level: Intermediate

Living In: Brampton, Ontario, Canada

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Reviewed: Feb. 16, 2008

We really liked this recipe. Easy and flavorful, and the meat was quite tender. I didn't have any chives (fresh or othewise)for the side sauce, so I threw in about 1/2 tsp of dill weed. Not bad. As other reviewers have said, it did tast a lot like horseradish. This is a recipe I'll use many times. Thanks for the post.

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BLUEGIRL5

Cooking Level: Intermediate

Living In: Saugus, Massachusetts, USA

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Reviewed: Feb. 15, 2008

The marinade was nice but not quite as potent as I anticipated, however, the sauce was such a pleasant addition and so simple to make. Takes only a few seconds to whip up and then let the flavors mellow for as long as possible in the fridge. Everything is always on hand. I added a few chives for a little color and leftover sauce is good for a sandwich spread instead of mayo. Certainly a keeper recipe and how nice to add the sauce for what is otherwise a rather blah looking cut of meat. Gives it a little extra ZING !

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Motorhomegal

Cooking Level: Expert

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Reviewed: Feb. 15, 2008

This was an excellent recipe, we throughly enjoyed the pork. It was very tender,and the mustard sauce was an excellent accompaniment. I followed the recipe exactly, except I added green onions and garlic to the mustard sauce. I followed other reviewers recommendations and made the sauce the night before, which I agree is necessary as it doesn't taste very good right after making.Will definitely make this again!

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Deb

Cooking Level: Expert

Home Town: Shawnee, Oklahoma, USA

Living In: Dubai, Dubai, United Arab Emirates

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Reviewed: Feb. 13, 2008

I made the recipe as is except for adding red curry powder to the mustard sauce. My husband and brother liked it a lot. I did not care for it at all and neither did my kids. It was a bit dissappointing.

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JOLLIFFE54

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Glasgow, Lanarkshire, Scotland, U.K.

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Reviewed: Feb. 13, 2008

This is an excellent dish! Make sure you use the fresh chives, it makes the sauce.

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MAUREEN21

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Reviewed: Feb. 12, 2008

This dish wasn't bad. Unfortunately, I didn't have a shallow baking dish on hand that would have fit all of the tenderloin, so I had to use a deep baking dish, which dried out the tenderloin a little bit. I added a little bit more of the ground mustard to the mustard sauce. It was good and ended up tasting like horseradish, but afterwards I felt sick eating it - perhaps eating a straight mayonnaise/sour cream mixture was too heavy.

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Gabby

Cooking Level: Intermediate

Home Town: Medford, New Jersey, USA

Living In: Gulf Breeze, Florida, USA

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Reviewed: Feb. 11, 2008

I didn't have time to marinate this for 8 hours - so I came home at lunch sliced the meat, put it in a ziplock and marinated it until after I got home after work. I baked the slices, then topped them with the mustard sauce. My husband absolutely raved about this- something he doesn't ordinarily do! He gave it a definite 5 stars, and said I could make it every week! My 10 year old son also loved it although he ate the meat w/o the mustard sauce. I wasn't quite as thrilled with it- I thought it was OK. Not bad, but not fantastic either. I will be making this again- thanks for sharing the recipe.

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cookndakota

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2008

I made this last night. I was very disappointed with the outcome. The sauce was great but the pork was bland...will not be making this again.

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whoz_ur_daddy

Cooking Level: Beginning

Home Town: Mississauga, Ontario, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Feb. 11, 2008

This was one of the easiest and most delicious recipes I have ever made. I did add fresh garlic, ginger & a little pepper to the marinade. I also added slightly less mustard only because it was really really hot - almost unbearably hot!!(& I LOVE hot food). I did the marinade & the sauce the day before so all I had to do was put the pork loin in the oven and 20 min before it was done just steam some veggies for a side - Amazing. This will be added as a regular staple to our dinner menu.(**UPDATE** I have made this recipe now probably 8 times - I find it is crucial to make the mustard sauce the day before to allow time for the flavors to merry - it is still delicious & one of our household favorites)

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amie1978

Cooking Level: Intermediate

Home Town: Marlborough, Connecticut, USA

Living In: East Windsor, Connecticut, USA

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Reviewed: Feb. 11, 2008

I thought this was an excellent recipe. I used no fat mayo and sour cream and the sauce was still perfectly good, so it made for a very low fat meal as well. Thanks for sharing!

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