Mustard and Brown Sugar Glazed Pork Tenderloin is one of those wonderfully simple, fast dishes that always delivers. Pork tenderloin is like a blank canvas, ready to take on bold flavors, and this sweet‑savory glaze makes it shine. It pairs effortlessly with almost any side. I served it last with one of my favorites, creamy Roasted Potato and Cauliflower Salad. If you are after a lighter addition, try it with Easy Steamed Broccoli with Creamy Homemade Vinaigrette. Both are fast and delicous!
Ingredients
- 1 1 to 1/2 lb trimmed pork tenderloin
- vegetable spray for searing tenderloin
Mustard and Brown Sugar Marinade
- 2 tbsp brown sugar
- 1 tbsp grainy mustard
- 1 tbsp sherry or dry white wine
- 2 sprigs fresh rosemary finely chopped
- drizzle of olive oil
- kosher salt and ground black pepper
Instructions
Gather all ingredients before starting the recipe.
- Trim 1 1 to 1/2 lb trimmed pork tenderloin and set aside until you prepare the marinade.
- Combine 2 tbsp brown sugar, 1 tbsp grainy mustard, 1 tbsp sherry or dry white wine and 2 sprigs fresh rosemary finely chopped in a small bowl.
- Season trimmed tenderloin with kosher salt and ground black pepper and a drizzle of olive oil and cover with marinade mixture. Set aside for an hour before cooking. Turn a few times in the marinade while the tenderloin is coming to room temperature.
- When ready to cook, spray a medium sized skillet with vegetable spray for searing tenderloin and heat for a minute or two over medium high heat. The spray should be melted and nearly smoking.
- Transfer the marinated pork tenderloin to the skillet and set your timer for 3 minutes, and do not disturb. Flip the tenderloin to the second side and sear for another 3 minutes without disturbing. Turn the tenderloin on each side for a minute to brown the edges.
- Remove tenderloin to a platter and allow it to rest for 10 minutes before slicing.
- Serve with Roasted Potato and Cauliflower Salad or
