Pork Tenderloin with Mustard Sauce

Pork Tenderloin with Mustard Sauce


"A wonderful overnight marinade makes the pork so flavorful - serve with the delicious, creamy mustard sauce. A super dish for buffets and potlucks, as it doesn't need to be piping hot. I never cease to get many recipe requests for this one!"
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9 h 15 m servings 259 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 25 g
  • 50%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 719 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours.
  2. In a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve.
  3. Preheat oven to 325 degrees F (165 degrees C). Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 145 degrees F (63 degrees C). Let rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce.


  • Notes
  • The sauce is best if made several hours, or even a day in advance, to let the flavors blend well. You may need to adjust the amount of dry mustard to suit your taste - best to start with less, and add more if needed.


  1. 291 Ratings

Most helpful positive review

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 ...

Most helpful critical review

This could easily have been much better than it was, merely by separating the sauce from the meat and choosing one or the other. The two together was an odd combination that just didn’t work we...

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Least positive

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 ...

This was a great recipe! It was so easy to make (so easy I was skeptical at first), but it tasted wonderful, and the pork was so tender. My husband even asked afterwards how I'd made it, and wh...

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...

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...

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!!

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....

This is really, really great! The pork is terrific by itself, and like others, I used extra mustard. The sauce is better the next day, so put it together the night before, too. Spring for the ch...

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 co...

I got a little nervous when making this recipe. I was afraid my family was not going to like it. Boy, was I wrong. Everyone raved about it. I believe the mustard sauce made it really yummy!

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