Roasted Pork Tenderloin with Mustard Sauce The Seasoned Mom
Pork Tenderloin With Mustard Sauce. Preheat oven to 400° f. Combine wine, soy sauce, and brown sugar in a large resealable plastic bag.
Roasted Pork Tenderloin with Mustard Sauce The Seasoned Mom
Place tenderloin in bag, and refrigerate overnight, or at least 8 hours. Prepare the pork tenderloin marinade by combining the soy sauce, bourbon and brown sugar in a large ziploc. Combine dijon mustard and 1 tablespoon olive oil in a small bowl. Place a rack over a tray (for resting the cooked meat). Pat the tenderloins dry with paper towels. Web roast the pork: Line a baking sheet with foil. Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. In a medium bowl, whisk together the brown sugar, mustard, sherry, and rosemary. Preheat oven to 200°c / 390°f (180°c fan).
Pat the tenderloins dry with paper towels. Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. Web roast the pork: Preheat oven to 400° f. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours. In a medium bowl, whisk together the brown sugar, mustard, sherry, and rosemary. Pat the tenderloins dry with paper towels. Prepare the pork tenderloin marinade by combining the soy sauce, bourbon and brown sugar in a large ziploc. Brush over pork tenderloin and. Combine dijon mustard and 1 tablespoon olive oil in a small bowl. Preheat oven to 200°c / 390°f (180°c fan).
