Brown Sugar and Mustard Pork Tenderloin recipe

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Ingredients

2 pounds pork tenderloin
salt and pepper to taste
¼ cup whole grain mustard
¼ cup light brown sugar
2 teaspoons fresh thyme leaves, minced
1 yellow onion, thinly sliced
Reynolds Wrap® Aluminum Foil

Nutrition Info

440.7 calories
carbohydrate: 19.4 g
cholesterol: 168.3 mg
fat: 14.6 g
fiber: 0.7 g
protein: 53.9 g
saturatedFat: 5.3 g
servingSize: -
sodium: 408.1 mg
sugar: 13.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F.

  2. Generously season tenderloin with salt and pepper. Set aside. In a small mixing bowl, whisk together mustard, brown sugar and thyme.

  3. Place a large sheet of Reynolds Wrap® Aluminum Foil onto a baking sheet. Place onion slices in the center of the foil, in a single layer. Place pork over the onions and brush with 1/2 of the mustard mixture.

  4. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Bake for 40-45 minutes or until the internal temperature reads 130 degrees F.

  5. Remove from oven. Open packet carefully by cutting along top fold with a sharp knife, allowing steam to escape. When uncovered, brush with remaining mustard mixture. Leaving the packet open, broil for about 1 minute or until a nice crust forms on top. Remove from the oven and allow tenderloin to rest for 10-15 minutes before slicing and serving.

Recipe Yield

3 servings

Recipe Note

This savory tenderloin with a touch of sweetness will get you excited for leftovers--from Teri Lyn Fisher and Jenny Park of Spoon Fork Bacon.

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