MUSTARD-GLAZED PORK TENDERLOIN
This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients - pork, brown sugar, whole-grain mustard, rosemary and sherry - you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.
Provided by Marian Burros
Categories dinner, easy, quick, steaks and chops, main course
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pat the tenderloins dry with paper towels.
- 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.
- 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.)
- Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 2 grams, Sodium 174 milligrams, Sugar 7 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Nathan Booth
[email protected]I've made this dish several times now and it's always a hit. The pork is always cooked perfectly and the glaze is delicious.
Jessica Snow
[email protected]This recipe is a must-try! The pork is so tender and the glaze is to die for. I will definitely be making this again and again.
Kutsuki
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved it and asked for the recipe.
Alex Takem
[email protected]This was a great recipe! The pork was tender and juicy, and the glaze was delicious. I will definitely be making this again.
Tracy whittaker
[email protected]I love this recipe! It's so easy to make and the pork always comes out perfect. I've even used it to make pork chops and it was just as good.
Mental Brand
[email protected]This was my first time making pork tenderloin and it turned out great! The glaze was flavorful and the pork was cooked to perfection.
Ikram Zaheer ahmed
[email protected]I've made this dish several times now and it's always a hit. The pork is always cooked perfectly and the glaze is delicious.
Antonio Douaihy
[email protected]This recipe is a must-try! The pork is so tender and the glaze is to die for. I will definitely be making this again and again.
Sean Henneberry
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved it and asked for the recipe.
Neville Jugmohan
[email protected]This was my first time making pork tenderloin and it was so easy! The glaze was delicious and the pork was cooked perfectly.
Isabella Fink
[email protected]I love this recipe! It's so easy to make and the pork always comes out perfect. I've even used it to make pork chops and it was just as good.
Mckenna Crosslin
[email protected]This recipe is a keeper! I've made it several times now and it always turns out great. The pork is always tender and juicy, and the glaze is delicious.
Chandu Tittles
[email protected]I made this dish last night and it was a hit with my family! The mustard glaze was the perfect complement to the pork and it cooked to perfection.
Amare Addis
[email protected]This pork tenderloin was so easy to make and it turned out so moist and flavorful! I will definitely be making this again.