Sweet & Tangy Delight: Brown Sugar Mustard Glazed Pork Tenderloin Recipe

This Brown Sugar Mustard Glazed Pork Tenderloin recipe is a culinary masterpiece that perfectly balances the sweetness of brown sugar with the tanginess of mustard, creating a flavor explosion that will leave you craving more. Pork tenderloin, known for its tenderness and lean profile, is the ideal canvas for this flavorful glaze. Whether you’re looking for an impressive dish for a special occasion or a simple yet satisfying weeknight meal, this recipe is sure to become a new favorite. This guide provides detailed instructions, tips, and tricks to help you achieve a perfectly cooked and incredibly delicious pork tenderloin every time.

## Why This Recipe Works

Several factors contribute to the success of this Brown Sugar Mustard Glazed Pork Tenderloin recipe:

* **The Tenderloin Cut:** Pork tenderloin is naturally tender and cooks relatively quickly, making it an excellent choice for busy weeknights.
* **The Flavorful Glaze:** The combination of brown sugar, mustard, garlic, and other seasonings creates a complex and harmonious flavor profile that complements the pork beautifully.
* **The Cooking Method:** The combination of searing and roasting ensures that the pork is both perfectly browned on the outside and cooked through to a safe internal temperature while retaining its juiciness.
* **Ease of Preparation:** Despite its impressive results, this recipe requires minimal preparation and cooking time, making it accessible to cooks of all skill levels.

## Ingredients You’ll Need

Before you start, gather the following ingredients:

* **Pork Tenderloin:** 2 pork tenderloins, about 1 pound each, trimmed of silver skin
* **Brown Sugar:** 1/4 cup, packed (light or dark brown sugar will work)
* **Mustard:** 1/4 cup Dijon mustard (or your favorite mustard variety)
* **Garlic:** 2 cloves, minced
* **Soy Sauce:** 2 tablespoons (low-sodium is recommended)
* **Olive Oil:** 2 tablespoons
* **Apple Cider Vinegar:** 1 tablespoon
* **Worcestershire Sauce:** 1 tablespoon
* **Smoked Paprika:** 1 teaspoon
* **Dried Thyme:** 1/2 teaspoon
* **Salt:** 1/2 teaspoon, or to taste
* **Black Pepper:** 1/4 teaspoon, or to taste
* **Optional Garnishes:** Fresh parsley, sliced green onions

## Equipment Needed

* **Oven:** For roasting the pork tenderloin
* **Large Skillet or Oven-Safe Pan:** For searing and roasting
* **Small Bowl:** For mixing the glaze
* **Whisk:** For combining the glaze ingredients
* **Meat Thermometer:** Essential for ensuring the pork is cooked to a safe internal temperature
* **Cutting Board:** For trimming and slicing the pork
* **Knife:** For trimming and slicing the pork

## Step-by-Step Instructions

Follow these detailed instructions to create your own Brown Sugar Mustard Glazed Pork Tenderloin:

### 1. Prepare the Pork Tenderloin

* **Trim the Silver Skin:** Use a sharp knife to remove the silver skin from the pork tenderloins. This tough membrane can make the pork chewy, so removing it is essential for achieving a tender result. Slide the knife under the silver skin and gently lift it away from the meat while cutting along the membrane.
* **Pat Dry:** Pat the pork tenderloins dry with paper towels. This will help them to brown properly when searing.

### 2. Make the Brown Sugar Mustard Glaze

* **Combine Ingredients:** In a small bowl, whisk together the brown sugar, Dijon mustard, minced garlic, soy sauce, olive oil, apple cider vinegar, Worcestershire sauce, smoked paprika, dried thyme, salt, and black pepper until well combined. The glaze should be smooth and consistent.

### 3. Marinate the Pork (Optional)

* **Coat the Pork:** Place the pork tenderloins in a resealable bag or shallow dish and pour the brown sugar mustard glaze over them. Make sure the pork is evenly coated with the glaze.
* **Marinate (Optional):** For enhanced flavor, marinate the pork in the refrigerator for at least 30 minutes, or up to 4 hours. If marinating for longer than 30 minutes, cover the dish or bag to prevent the pork from drying out. If you’re short on time, you can skip the marinating step and proceed directly to searing.

### 4. Sear the Pork Tenderloin

* **Preheat the Skillet:** Heat the remaining tablespoon of olive oil in a large skillet (preferably oven-safe) over medium-high heat. The skillet should be hot enough to sear the pork quickly and create a nice crust.
* **Sear the Pork:** Carefully place the pork tenderloins in the hot skillet, making sure not to overcrowd the pan. Sear the pork for 2-3 minutes on each side, until it is nicely browned. This searing step is crucial for locking in the juices and adding flavor.

### 5. Roast the Pork Tenderloin

* **Transfer to Oven (If Needed):** If your skillet is not oven-safe, transfer the seared pork tenderloins to a baking dish. If using an oven-safe skillet, simply leave the pork in the skillet.
* **Brush with Remaining Glaze:** Brush the remaining brown sugar mustard glaze over the seared pork tenderloins, ensuring they are evenly coated.
* **Roast:** Place the skillet or baking dish in the preheated oven and roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Use a meat thermometer to accurately measure the internal temperature, inserting it into the thickest part of the tenderloin. Avoid overcooking, as this will result in dry pork.

### 6. Rest the Pork Tenderloin

* **Rest:** Once the pork tenderloin reaches the desired internal temperature, remove it from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.

### 7. Slice and Serve

* **Slice:** After resting, slice the pork tenderloin thinly against the grain. Slicing against the grain will shorten the muscle fibers, making the pork even more tender.
* **Serve:** Arrange the sliced pork tenderloin on a platter and garnish with fresh parsley or sliced green onions, if desired. Serve immediately and enjoy!

## Tips for the Perfect Pork Tenderloin

* **Don’t Overcook:** The most common mistake when cooking pork tenderloin is overcooking it. Use a meat thermometer to ensure that it reaches an internal temperature of 145°F (63°C). Overcooked pork will be dry and tough.
* **Let it Rest:** Resting the pork after cooking is crucial for allowing the juices to redistribute, resulting in a more tender and flavorful product. Don’t skip this step!
* **Trim the Silver Skin:** Removing the silver skin will prevent the pork from becoming chewy.
* **Sear for Flavor:** Searing the pork before roasting adds a delicious crust and locks in the juices.
* **Use Fresh Ingredients:** Fresh garlic and high-quality mustard will enhance the flavor of the glaze.
* **Marinate for Deeper Flavor:** Marinating the pork, even for a short amount of time, will result in a more flavorful and tender final product.
* **Adjust Sweetness to Taste:** If you prefer a less sweet glaze, reduce the amount of brown sugar slightly. If you like it sweeter, add a little more.
* **Consider a Mop Sauce During Cooking:** For extra moisture and flavor, baste the pork with pan drippings or a simple mixture of chicken broth and melted butter during the last few minutes of roasting.
* **Don’t Be Afraid to Experiment:** Feel free to experiment with different types of mustard, spices, and herbs to create your own unique version of this recipe.

## Serving Suggestions

This Brown Sugar Mustard Glazed Pork Tenderloin pairs well with a variety of side dishes. Here are a few suggestions:

* **Roasted Vegetables:** Roasted asparagus, Brussels sprouts, carrots, or sweet potatoes make excellent companions to the pork.
* **Mashed Potatoes:** Creamy mashed potatoes are a classic side dish that complements the sweet and savory flavors of the pork.
* **Rice Pilaf:** A flavorful rice pilaf adds a touch of elegance to the meal.
* **Quinoa:** Quinoa is a healthy and versatile side dish that can be seasoned to complement the pork.
* **Salad:** A fresh green salad with a light vinaigrette provides a refreshing contrast to the richness of the pork.
* **Green Beans:** Steamed or sautéed green beans are a simple and healthy side dish.
* **Couscous:** Couscous is a quick and easy side dish that absorbs the flavors of the glaze beautifully.

## Variations and Substitutions

Here are some variations and substitutions you can try to customize this recipe to your liking:

* **Honey Mustard Glaze:** Substitute honey for brown sugar for a slightly different flavor profile.
* **Spicy Glaze:** Add a pinch of red pepper flakes or a dash of hot sauce to the glaze for a spicy kick.
* **Maple Glaze:** Use maple syrup instead of brown sugar for a richer, more complex flavor.
* **Different Mustards:** Experiment with different types of mustard, such as stone-ground mustard, spicy brown mustard, or even fruit-infused mustards.
* **Add Herbs:** Fresh herbs like rosemary, sage, or oregano can be added to the glaze for extra flavor.
* **Citrus Zest:** Add the zest of an orange or lemon to the glaze for a bright, citrusy note.
* **Pineapple Juice:** Substitute pineapple juice for apple cider vinegar for a sweeter, more tropical flavor.
* **Bacon Wrapped:** Wrap the pork tenderloin in bacon before searing for added flavor and richness.
* **Slow Cooker:** The pork tenderloin can be cooked in a slow cooker on low for 4-6 hours. Add the glaze during the last hour of cooking.

## Make-Ahead Instructions

This recipe can be partially prepared in advance to save time. You can make the brown sugar mustard glaze up to 3 days ahead of time and store it in an airtight container in the refrigerator. You can also trim and marinate the pork tenderloin up to 24 hours in advance. When ready to cook, simply sear and roast the pork as directed in the recipe.

## Storage and Reheating Instructions

* **Storage:** Leftover Brown Sugar Mustard Glazed Pork Tenderloin can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** To reheat, you can microwave the pork in short intervals, or warm it gently in a skillet over low heat. Adding a little water or broth to the skillet will help to keep the pork moist. You can also reheat the pork in the oven at a low temperature (250°F/120°C) until warmed through.

## Nutritional Information (Approximate)

(Per serving, based on 6 servings):

* Calories: 350-400
* Protein: 35-40g
* Fat: 15-20g
* Carbohydrates: 15-20g

*Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.*

## Brown Sugar and Mustard Pork Tenderloin Recipe Card

**Yields:** 6 servings
**Prep time:** 15 minutes
**Cook time:** 20 minutes
**Marinating Time:** 30 min – 4 hours (Optional)

**Ingredients:**

* 2 pork tenderloins, about 1 pound each, trimmed of silver skin
* 1/4 cup packed brown sugar (light or dark)
* 1/4 cup Dijon mustard
* 2 cloves garlic, minced
* 2 tablespoons soy sauce (low sodium recommended)
* 2 tablespoons olive oil, divided
* 1 tablespoon apple cider vinegar
* 1 tablespoon Worcestershire sauce
* 1 teaspoon smoked paprika
* 1/2 teaspoon dried thyme
* 1/2 teaspoon salt, or to taste
* 1/4 teaspoon black pepper, or to taste
* Optional: fresh parsley or green onion, for garnish

**Equipment:**

* Oven
* Large skillet or oven-safe pan
* Small bowl
* Whisk
* Meat Thermometer
* Cutting board
* Knife

**Instructions:**

1. **Prepare Pork:** Trim silver skin from pork tenderloins and pat dry.
2. **Make Glaze:** In a small bowl, whisk together brown sugar, Dijon mustard, minced garlic, soy sauce, 1 tablespoon olive oil, apple cider vinegar, Worcestershire sauce, smoked paprika, dried thyme, salt, and pepper.
3. **Marinate (Optional):** Place pork in a bag or dish and coat with glaze. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
4. **Sear Pork:** Heat remaining olive oil in a large skillet over medium-high heat. Sear pork for 2-3 minutes on each side until browned.
5. **Roast Pork:** Transfer to oven-safe skillet or baking dish. Brush with remaining glaze. Roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
6. **Rest:** Remove from oven, tent with foil, and let rest for 5-10 minutes.
7. **Slice and Serve:** Slice thinly against the grain. Garnish with parsley or green onions and serve.

Enjoy this sweet and savory Brown Sugar Mustard Glazed Pork Tenderloin!