Adapted from cookbook author and food columnist Marian Burros’ 5-star Mustard-Glazed Pork Tenderloin, first published in The New York Times in 1989, this marinated and sear-roast pork tenderloin recipe makes a fancy weeknight dinner or elegant centerpiece roast. With just four ingredients – mustard, brown sugar, rosemary, and sherry – the marinade not only infuses the tender pork with savory-sweet flavor, but in my version, it also forms the base of a rich sauce. Using a cooking technique called “mounting” I bring some of the marinade to a simmer and then, off the heat, gradually stir in pieces of chilled butter, allowing the butter to emulsify.

Drizzled with the sauce, the tenderloin makes an incredibly easy but impressive dish that pairs nicely with mashed sweet potatoes and string beans. If you’re feeding a big crowd, you’ll have enough marinade and sauce for an additional pork tenderloin. You may want to make extra regardless, as leftovers make fabulous sandwiches.

What You’ll Need To Make Mustard-Glazed Pork Tenderloin

Step-by-Step Instructions

In a medium bowl, combine the brown sugar, mustard, sherry, and rosemary.

Whisk to combine.

Place the tenderloins in a baking dish or bowl. Season all over with 1-1/4 teaspoons salt and pour about one-third of the marinade over top. Turn the tenderloins a few times to coat evenly with the marinade. Marinate for at least 1 hour or as long as overnight (the longer, the better). Cover the remaining marinade and refrigerate until ready to use (it will form the base of the sauce).

Heat the oil in a large cast iron or oven-safe skillet over medium-high heat and add both tenderloins.

Sear on all sides until nicely browned, 6 to 8 minutes (don’t move it around between turns; it will brown better if left alone).

Transfer the skillet to a preheated 350°F-oven and cook until the pork registers about 140°F on an instant-read thermometer, 12 to 15 minutes. (To check for doneness without a thermometer, make a slit in the thickest part of the loin; the meat should be mostly white with a slight hint of pale pink, and the juices should run mostly clear.)

Meanwhile, pour the remaining marinade into a small skillet and bring to a gentle boil over medium-high heat.

Remove the pan from the heat and, stirring constantly, incorporate the butter one piece at a time. Add 1/8 teaspoon salt and a few grinds of pepper. Taste and adjust seasoning if necessary.

Remove the skillet from the oven and transfer the tenderloins to a cutting board. Tent with foil and let rest for about 10 minutes, then cut into 1/4- to 1/2-inch slices.