Mustard-Glazed Pork Tenderloin
Updated August 24, 2016
Michael Kraus for The New York Times
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ pounds pork tenderloins
3 tablespoons brown sugar
2 tablespoons grainy mustard
2 teaspoons chopped fresh or dried rosemary
2 tablespoons dry sherry
Nutritional analysis per serving (4 servings)
8 grams carbs; 111 milligrams cholesterol; 248 calories; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 6 grams fat; 1 gram fiber; 177 milligrams sodium; 35 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat the tenderloins dry with paper towels.
- Step 2
Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
- Step 3
Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven — about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
- Step 4
Remove and lightly tent with foil; let rest about 10 minutes before cutting into ¼- to ½-inch slices.
Private Notes
Comments
This recipe was excellent. I broiled the pork to an internal temp of 135F and let it rest a good 10 minutes; it came out a light pink. Don't spoon the marinade over the pork at the start. After the first side has been broiled, turn over the pork and spoon the marinade over the side to be broiled next. This gives a really nice finish. I spooned it over the pork at the beginning, turned over the pork and lost my nice crust. This is a great recipe.
Made this for a dinner party. Used Costco tenderloins (4 in two bags). Made 4times the marinade and split marinade between four freezer bags. Added 1 tenderloin per bag. After marinating overnight, I grilled the pork to 135 degrees. Perfect. Meanwhile, I poured the marinade in a saucepan, and brought it to a boil, then reduced it at a simmer until about half. Added a little Dijon mustard to the sauce and served drizzled over the pork. A keeper!
This marinade also works well with my usual technique of baking tenderloin in a 500-degree oven for 5-7 min, then turning off the oven and leaving it in the oven for an hour without opening the door.
I always reserve some marinade before it comes in contact with the raw meat, to serve on the side. Didn’t work here! While the rosemary flavour with the mustard is fantastic it was way too sweet. Next time I will maybe make a separate portion with 1/2 to 1/3rd the brown sugar to serve on the side.
Excellent and nearly fool-proof. I marinated in bags (one per tenderloin) all day, then cooked sous vide at 137F for 75 minutes. Separated the liquid out into a measuring cup and boiled in in the microwave for a few minutes, while the tenderloins were finishing on the grill. I added salt (badly needed) at the table, but might try it in the marinade next time. Incredibly tender and delicious.
The short cut version I’ve used for years is mix a large minced or smushed garlic clove into about 1/4 C of Dijon mustard. Slather on a single large (1 lb. Plus) port tenderloin. Let sit while prepping the rest of your meal. Then throw on pre-heated covered BBQ grill, turning every 5 minutes for about 20 minutes. Slice and serve.