Pork Tenderloin with Mustard Sauce Recipe
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Pork Tenderloin with Mustard Sauce

By: THERRELLFAMILY 
"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!"

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (170)

What to Drink?
Wine Chardonnay
Cocktail Shaggy's Manhattan
Prep Time:
15 Min
Cook Time:
1 Hr
Ready In:
9 Hrs 15 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1/3 cup red wine
  • 1/3 cup soy sauce
  • 2 tablespoons light brown sugar
  • 2 pounds pork tenderloin
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 1/2 tablespoons mustard powder
  • 1 tablespoon minced fresh chives (optional)

Directions

  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 160 degrees F (73 degrees C). Let rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce.

Footnotes

FOOTNOTE

  • 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 259 | Total Fat: 13.9g | Cholesterol: 81mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Feb. 8, 2008 by Colene   view full review
This is good, but try it with Jack Daniels (or bourbon) instead of wine. Also, sauce has a...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 29, 2009 by Jillian Supporting Member (Click to learn more about Supporting Membership)  view full review
This is a really good pork tenderloin recipe. I used bourbon instead of wine and the pork...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jul. 10, 2006 by Lena S.   view full review
This was a great recipe! It was so easy to make (so easy I was skeptical at first), but it...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Feb. 8, 2008 by lisastrach Supporting Member (Click to learn more about Supporting Membership)  view full review
This was a hit! I didn't have 8 hours to marinade the meat, but a couple hours is even enough...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 6, 2007 by NESSLD   view full review
I substituted balsalmic vinigar for the red wine because that's all I had, and it turned out...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 18, 2007 by 2much2do   view full review
My husband raved about this. It made the house smell wonderful! The kids loved the meat, but...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on May 20, 2006 by VNITSIRK   view full review
This is really, really great! The pork is terrific by itself, and like others, I used extra...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 16, 2007 by Jenifer   view full review
I only use the marinade from this recipe, and it was fantastic. I was concerned about how it...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Mar. 26, 2006 by HOLDOSH   view full review
I got a little nervous when making this recipe. I was afraid my family was not going to like...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on May 15, 2006 by alissaz   view full review
I thought this was okay. I downsized the amount of mustard powder as some others suggested,...

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