The flavor combination is absolutely delicious! Cooked it to the recommended internal temperature on my Green Egg and it is the best recipe I have ever found for pork tenderloin. Spray the dish or baking sheet with cooking spray. In a smaller bowl mix together the brown sugar, paprika, kosher salt, ground black pepper, and garlic powder. I was even more pleased when I read how nutrient rich tenderloin is. Thanks for taking the time to come back here and let me know. See? I didn’t have a lemon, but I used everything else and holy smokes was this amazing! Patricia. Still hungry? Thank you. I just realized my thermometer battery is dead so I’m hoping 25 mins will be a safe cook time. It produces tender and juicy results every time, and can easily be doubled or tripled if you’re cooking a lot of meat for a crowd. How to Make Pork Chop Marinade. It's definitely a matter of personal preference, though. If it's a pork loin, I would suggest roasting at 350 degrees For about 20-25 minutes per pound. My husband loved it and I will definitely be making it again. This marinade contains a little bit of brown sugar which adds great flavor, but can easily burn. Really tender pork. I'm so glad that you've enjoyed the recipe. My husband loved this dish!!! So many of you have loved the Honey Garlic Dijon Pork Tenderloin marinade that I shared last summer, which makes me really happy! Simple, delicious and moist. I don’t have fresh parsley or thyme….can I use dried and if so would the amounts be different? My husband and absolutely loved it. Thank you. Originally published November 15, 2020 by Blair. I doubled the mustard-brown sugar combo and injected the pork loin (cutbto be about 1 lb) and it carried the flavor into the pork loin. Your email address will not be published. . function loadFcSC975(){if(window.scrollY>88)loadFc975()}; I'm excited to try this! It sounds delicious. Hi, Rachelle! The whole family loved it. This sounds delicious! What is the sauce in the pictures? We had it that evening as well, and it's always a hit in our house. Sprinkle the dry mixture ALL OVER the pork and then rub it in to create a paste with the mustard that coats the roast completely. Set up the grill for indirect grilling and preheat to medium. I took someone’s tip about adding the marinade back in, however it burnt a little so I don’t think I will add it next time. On low or high? Cook, stirring constantly, until mixture thickens, 4 to 6 ⦠Season the meat with salt and pepper to taste. Prepare the pork tenderloin marinade by combining the soy sauce, bourbon and brown sugar in a large Ziploc bag (or other dish). Yay! This is hands down the best pork tenderloin I’ve ever tasted!! I typically sear my pork in a pan on the stove and then finish it in the oven, or I grill it. Hi, K! I also made two tenderloins, enough for leftovers. Add the pork tenderloin, and turn to coat. Assuming it's two tenderloins that are about 1 - 1.25 lbs. Fantastic, I seared in cast iron pan Dry. It works well and tastes good, but it's just a different texture than when you bake it in the oven just until it's cooked through. I found your recipe and cooked it tonight I had a small pork tenderloin and followed your recipe except I used Splenda Brown Sugar. Great home cooking flavors!!!! When uncovered, brush with remaining mustard mixture. I did try browning in cast iron pan then finishing n the oven. That helped capture the flavor for me. I just haven't seen a tenderloin that weighs 2.5 lbs., so it makes me think it might be a loin? How long do you usually cook it in the Crock Pot? This recipe is a blend of olive oil, brown sugar, soy sauce, garlic, herbs and Dijon mustard. Wonderful! Thank you! Thanks. Oh, yes!! If you feel like you're stuck in a chicken "rut" for dinner each night, then pork is a great alternative. . Success! I bet it's two tenderloins per package. Let the pork ⦠Marinated pork tenderloin can be grilled, broiled or sauteed for an easy dinner that the whole family will love! If you still want to use the mustard and brown sugar called for in this recipe, that's fine. Enjoy! In a medium sized bowl, whisk together the olive oil, brown sugar, Dijon mustard, soy sauce, lemon zest, parsley, thyme, salt, pepper and garlic. My husband is not a pork tenderloin lover. Pork Tenderloin In A Soy Brown Sugar Marinade | Just A Pinch Seal bag, and chill 8 to 18 hours, turning bag occasionally. While this recipe is delicious as-is, you can add other ingredients to customize it to your tastes. Loved it and 3 finicky kids Loved it. Yes! See? . I loved how basic yet flavorful the ingredients were. Was really delicious and will do this again! I would recommend following this recipe for your 5-lb roast, but you may need to increase that time to up to 70 minutes: https://www.theseasonedmom.com/4-ingredient-pork-loin-roast/. also I see some herbs that are no mentioned. Enjoy! You sold me on five ingredients and five minutes of prep time. Let the meat rest for 5 minutes, then slice and serve. Thanks, Anita! So glad that your boys approved too, Moira! You'll want it to reach an internal temp of 145 degrees F. Enjoy! Oven Roasted Pork Tenderloin with Mustard Sauce is marinated overnight in a decadent marinade of bourbon, brown sugar and soy sauce and then roasted in the oven. This easy dinner recipe is also high in protein and low in calories! Follow The Seasoned Mom on Instagram and show us what you're making! Super easy and took no time at all. Hi, Christine! With just 5 basic pantry staples and about 5 minutes of prep, you can prepare a juicy, tender, and healthy Mustard and Brown Sugar Baked Pork Tenderloin! Sign up for my exclusive emails and get this free guide! I’m not much of a ,eat eater but I think I’d love this because it seems like it’s so full of flavour! Combine the soy sauce, brown sugar, ketchup, olive oil, garlic and apple cider vinegar in a medium bowl. Tent the baked pork with foil and allow to rest for 5 minutes before slicing and serving! Hi, thinking about making this week. This is a recipe for a marinade which is why there is no oven temperature. My entire family seems to come over for pork night when I use your recipe, so I easily have to get the tenderloins at Costco for everyone to have enough, and for me to have leftovers for a sandwich or two ( I have to hide the extra). No more. Cooking this now and it smells great! Pork tenderloin is one of the most versatile cuts of meat, it’s great in the slow cooker, stuffed with savory fillings, or simply cooked in a flavorful marinade. . 5 minutes of prep! Good overall. It was so good. Good tip on using the meat thermometer. Served with wild rice casserole that includes sautéed onion, red bell pepper, mushrooms, celery, broccoli with Parmesan and a little cream. Blair: This looks wonderful! In this recipe ? Begin packing the brown sugar and spice mixture all ⦠You can use a different type of mustard or omit! All together it's about 4 pounds. . In a small bowl, stir together first 4 ingredients (brown sugar through pepper). But sometimes you need a healthy dinner that comes together in less than 30 minutes, doesn't require marinating time, and doesn't use a grill. I used my slow cooker and made extra sauce so that I could add in a thickener 30 min before serving and get a gravy. I'm glad that you enjoyed the beef for Christmas! I'm so glad that even your husband enjoyed it! The herbs are merely an optional garnish, never required or necessary for the recipe itself. Thank you! Just like a chicken marinade, the best pork tenderloin marinade contains a bit of each sweet, salty, fat and bold flavors. Marinate for at least 1 hour, or up to 8 hours. This sounds delicious and pork tenderloins are on sale this week so we are in! This was my first time making pork tenderloin. Hi, Patricia! Pat dry with a paper towel. Followed the recipe exactly and it was wonderful. Would this mustard and brown sugar glaze work with turkey? That way you can pull it out of the oven when it reaches the point that you prefer. This recipe requires a tangy marinade as a brine for the pork. Yes, those should work fine. View All. Remove from the oven and allow tenderloin to rest for 10â15 minutes before slicing and serving If my piece of pork is larger, do I need to increase the time as well? I always, I often use yellow mustard in this recipe, but. Thanks, Gayle! You can marinate your meat in a large bowl, or in a resealable gallon sized bag. Wonderfully balanced and so good! Thank you for sharing Will certainly make again and incorporate marinade in other recipes. Used the remaining sauce over it, hubby used horseradish. Required fields are marked *. Love the idea of using the turkey tenderloin, Sally. It will work for sliced pork tenderloin you’ll just want to cook it for a shorter period of time! Hands down the best pork tenderloin I have ever eaten! Really appreciate your help !! I really don’t enjoy cooking and I’m not a great cook, but I was very surprised how easy this was, and it turned out perfect. The first time I used this recipe I had a turkey tenderloin I’d pulled from the freezer. The pork tenderloin is combined with a variety of simple seasonings and a sweet-sour sauce made with honey, mustard, brown sugar and some balsamic or cider vinegar. Hi, at what temperature and for how long if you bake the Pork Tenderloin with this marinade. Place the pork tenderloin in a bowl or resealable gallon sized bag. In a bowl, combine the brown sugar, cayenne, garlic powder, paprika, salt, and pepper. Newer slow cookers tend to cook hotter than older models. Patricia, Hi, Patricia! Serve the lean and tasty pork tenderloin with rice or roasted potatoes along with your family's favorite side dish or salad. Thanks, Linda! NOT SHOWN ANYWHERE. Transfer the mixture to a plastic zip bag and submerge the tenderloins into the mixture and marinate for 30 minutes. Heat a large cast iron skillet or grill pan over medium-high heat until smoking. Yes, I think the mustard and brown sugar glaze would be delicious on chicken or turkey as well! The easy make-ahead, tangy, spicy mustard sauce is served on the side and ramps up the already unbelievable flavor. No, I wouldn't add liquid unless you want to shred the pork at the end and stir it into a sauce. Well Blair you've done it again...another easy and delicious recipe ! I also roasted some potatoes in the same pan and glazed them with the mustard and brown sugar, too!! The best way to know when the meat is done is to use a meat thermometer. Everyone in my family ate it, and I had to restrain myself from frinking the remaining sauce. I've never found it to have too strong of a mustard flavor (in fact, my kids eat it, and they don't normally like yellow mustard). Hi, Kerri! This is the second time I've made this recipe. pork tenderloins 2 teaspoons seasoned salt 1 teaspoon black pepper 6 TBSP honey 3 TBSP mustard 2 TBSP dark brown sugar 1/4 teaspoon red pepper flakes 2 cloves garlic, finely minced and smashed into a paste 1 TBSP molasses, optional Instructions: Preheat grill to [â¦] You can really use any cut of pork for this marinade such as bone in pork chops, boneless pork chops or a pork loin roast. Pierce the pork chops with a fork all over, and then place in a large resealable plastic bag. With a similar mild taste and texture, it's an easy way to keep the kiddos happy while mixing up the same old routine. This marinade can be made up to 3 days before you plan to use it. The sauce is just the mustard, brown sugar, salt and pepper mixture shown in the recipe. I'm so glad that you found the recipe again! If you inject it, the flavor carries better, Your email address will not be published. Bake pork for 20-30 minutes, or until a thermometer reads 145 degrees F. Remove from oven, tent with foil, and allow to rest for about 5 minutes before slicing and serving. Flavor was slightly sweet and mustard tanginess was balanced by the brown sugar. document.addEventListener('scroll',loadFc975); 1tbsn of mustard and brown sugar doesn't seem it will create a sauce like that for serving...? Thank you so much for this!! Not sure how long to bake them and should I put the glaze on for the whole duration? Learn how your comment data is processed. Follow Dinner at the Zoo on Facebook, Twitter, Instagram and Pinterest for more great recipe ideas! I bought a 1.88 loin so I had to roast it for 45 minutes to get to 145-147. Combine brown sugar and next 5 ingredients in a large zip-top plastic freezer bag; add pork. Remove pork from marinade, reserving marinade. I'm going to sear them tonight but normally how would I use this recipe if they are already chopped? If using a gas grill, place ⦠. Pat the pork dry, rub with the mustard mixture, and your job is done! If the weather is nice, I grill outdoors. . https://www.dinneratthezoo.com/slow-cooker-pork-tenderloin/. This site uses Akismet to reduce spam. Then bake or pan-sear, as desired! He said yuck before dinner but he devoured it and loved the sauce. This recipe is definitely a keeper and l will be making it often....everyone really enjoyed it ! . Pork tenderloin used to be a choice that along the lines of “well, we have pork tenderloins we need to eat”. This marinade is also great on chicken and pork chops. Required fields are marked *. Pork tenderloin should be cooked to an internal temperature of 145 degrees F. The easiest way to gauge if your pork is done is to insert a thermometer into the thickest part of your meat. Place the pork loin on a parchment lined baking sheet or in a large casserole dish with the fat cap facing up. Thanks so much for taking the time to leave a note, Michelle! Use hashtag #theseasonedmom. Asian: Use a blend of olive oil, toasted sesame oil, lime juice, soy sauce, brown sugar, ginger and garlic. This was incredible! Just make more if you want to have extra for serving. Wrap it tightly in foil and place on the roasting rack (if using). The combination of the pork roast and ⦠Will the pork cook at this temperature to medium with some pink ..... always afraid of over cooking pork ? I find that when you slow cook pork tenderloin for a long time (7-8 hours on low), it becomes fall-apart tender and can basically be shred with two forks -- kind of like pulled pork barbecue. Stir to combine. Leaving the packet open, broil for about 1 minute or until a nice crust forms on top. Sounds perfect, Ann! , Hello Another winner for dinner, Blair! Hi, Karen! I cooked it in my crockpot and it turned out moist and delicious. Love your photos of the beautiful Virginia countryside! Best pork loin recipe I have ever made. I have pork and would love to make this recipe. That confirmation email should be waiting for you in your inbox! I'll post again, how it turned out! Pat the pork tenderloins dry with a paper towel, place them in the bowl of marinade, and turn them to evenly coat all sides of the meat. Thanks Bon appetit. Hi, Licia! Notify me of followup comments via e-mail. They are tenderloins but may be 2 per package. the sauce/glaze should read as follows: 1 cup brown sugar, 1 T cornstarch, 1/2 teas. I tripled the sauce, using yellow mustard and whole grain Dijon together, and added minced garlic. That meal sounds delicious. The marinade was awesome. That’s fine, you would use 1/3 the amount of dried herbs compared to fresh. The USDA's minimum recommended temperature for pork is 145 degrees F, so that will give you a safely cooked meat without over-cooking it. So simple yet so good. So keeping the proportions the same, you would stir together equal parts mustard and brown sugar, plus the salt and pepper. Home » What We're Eating » Mustard and Brown Sugar Baked Pork Tenderloin, Lasted edited November 15, 2020. Thanks! Marinate in the refrigerator at least 1 hour before cooking. Hi, at what temperature and for how long do you think should. It that evening as well as rubbing the outside, Sally 're,... Then place in a large resealable plastic bag and pour in the crockpot 8 to 18 hours, turning occasionally... Proportions the same, you would use 1/3 the amount of dried herbs compared to fresh half of baking and. Stove and then place in a small pork tenderloin, Lasted edited November 15, 2020 meat is currently,! 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