Reviewed: Feb. 10, 2008

Very good. I didn't marinate it like I was supposed to so I bet these would have been even better. It was so easy to make to! You could probably do this in the crockpot. The extra "dipping sauce" was horrible when I taste tested it but it was fabulous with the meat. Hmmm...strange... Anyways, this will definately stay in my rotation.

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Jaime

Cooking Level: Beginning

Home Town: Roseville, California, USA

Living In: Lincoln, California, USA

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Reviewed: Feb. 10, 2008

WE loved this recipe we let it marinate over night a good 24 hrs and the only thing I didn't do was use pork tenderlion I used chicken. the chicken came out so juicy. I used the called for mustard in the sauce I suggest doing that it was perfect. We will be using this again.

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danielle

Cooking Level: Intermediate

Home Town: Bethany, Missouri, USA

Living In: Independence, Missouri, USA

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Reviewed: Feb. 10, 2008

WOW! This is absolutely the most delicious pork roast I've ever had, and so easy to make. I added some crushed garlic to the marinade and marinated it in an oven bag, in which I cooked it the next day. I used a little more low fat sour cream and a little less mayonnaise to cut back on the fat and it was fantastic, perfect for pork roast sandwiches the following day.

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sminckler

Cooking Level: Intermediate

Living In: Marquette, Michigan, USA

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Reviewed: Feb. 9, 2008

I was not a fan of this recipe. After making the mustard sauce, I did not use it. We created our own using dijon. I marinated the loin overnight and I was not able to cut it with a fork as some others mentioned. Maybe I did something wrong. Thank you for sharing.

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KELLYCLARK22

Cooking Level: Intermediate

Home Town: Lakewood, Washington, USA

Living In: Fircrest, Washington, USA

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Reviewed: Feb. 8, 2008

This was a hit! I didn't have 8 hours to marinade the meat, but a couple hours is even enough to capture some of the flavor and make the meat extra tender. Instead of baking, I put the meat on my George Foreman rotisserie. Everyone loves the mustard sauce. I would even use it with beef tenderloin.

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lisastrach

Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

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Reviewed: Feb. 8, 2008

This is good, but try it with Jack Daniels (or bourbon) instead of wine. Also, sauce has a little more flavor if you add a tablespoon of chopped green onions instead of chives. This recipe is good as a buffet dish because it can be served at room temperature.

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Colene

Cooking Level: Expert

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Reviewed: Feb. 8, 2008

This recipe is one of the best served with the mustard sauce... if you want a bit of zip I always add a touch of curry! Susie Q

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Susie Q's

Cooking Level: Expert

Home Town: De Pere, Wisconsin, USA

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Reviewed: Feb. 8, 2008

I make this recipe quite often and it never fails to be a hit. I like to double the amount of mustard sauce however.

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Kristina

Cooking Level: Expert

Living In: Madison, Wisconsin, USA

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Reviewed: Feb. 7, 2008

This was okay. I think I would add garlic (and ???) to the marinade if I were to make again. We thought the mustard sauce was gross (strong with no real flavor) so I threw it out and made my own sauce with Dijon mustard, sour cream and chives.

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Shandeen

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Bellingham, Washington, USA

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Reviewed: Feb. 2, 2008

Very good. I used the slow cooker for this, rather than the oven, so it shredded like pork barbeque does. Beware of the mustard sauce; I like spicey stuff, but wasn't expecting how spicey this got. Don't get me wrong, it was good--just don't underestimate it!

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Erin

Cooking Level: Intermediate

Home Town: Brant Lake, New York, USA

Living In: Williamsburg, Virginia, USA

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Reviewed: Jan. 21, 2008

The marinade was phenomonal yet simple. The pork turned out extremely tender. I was suprised how much the mustard side sauce tasted like horseradish! Great recipe.

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MnM

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Reviewed: Jan. 18, 2008

great!

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crbird

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Reviewed: Dec. 6, 2007

I substituted balsalmic vinigar for the red wine because that's all I had, and it turned out great. Very flavorful and the sauce was to die for!!

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NESSLD

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Reviewed: Nov. 26, 2007

Thanks for the recipe. My husband thought it was a little mustardy, and as I never measure anything, I may have put too much in. Next time, will try Lena's suggestion with maybe Dijon and some horseradish.

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heyjude

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Reviewed: Oct. 18, 2007

My husband raved about this. It made the house smell wonderful! The kids loved the meat, but thought the cream sauce was a little strong. DH loved the cream sauce, so I won't try to alter it. At first he thought it had horseradish in it, which he loves. I would make this for company in a heartbeat.

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2much2do

Cooking Level: Intermediate

Home Town: Sandy, Utah, USA

Living In: West Jordan, Utah, USA

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Reviewed: Oct. 16, 2007

I only use the marinade from this recipe, and it was fantastic. I was concerned about how it would turn out because I was making it for company, and it didn't smell appetizing right before I cooked it, but it was really delicious. I was making Pork Tenderloin with Dijon Marsala Sauce from this site and this marinade just sounded like a good fit. I highly recommend using this marinade with the Dijon Marsala sauce, although this mustard sauce is probably good, too.

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Jenifer

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Oct. 9, 2007

This was tasty. My pork did not comes out as tender as it sounds like it did for others, but that was proabably something I did. The marinade had great flavor and so did the sauce. I used all of the mustard powder the recipe called for and it gave the sauce a great kick! Thanks!

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FROMMICHIGAN

Cooking Level: Expert

Home Town: Muskegon, Michigan, USA

Living In: Denver, Colorado, USA

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Reviewed: Aug. 3, 2007

This was sooo good! My husband even loved it. I will be making this again. Oh and the mustard sauce was very good too.

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Reitha

Home Town: Bolivar, Missouri, USA

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Reviewed: Jul. 8, 2007

This was divine and even great cold the next day. Will definately make it again.

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Sonya N.

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Reviewed: Jul. 7, 2007

First time cooking pork tenderloin, but not the last! This was so easy, great flavor. Didn't need a knife as pork was very juicy and tender - my picky husband loved it. The mustard sauce was great too - added a kick. Followed recipe exactly - wouldn't change a thing. Will definitely make this again!

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WILMAJEAN

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Pork Tenderloin with Mustard Sauce

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