September 4, 2019-- Mustard and Brown Sugar Baked Pork Tenderloin in Letters to my Friend

Dear Friend,

YOU ARE BACK AND I AM JUST SO SO EXCITED!!!

Whatever happens, I’ll always have YOU. Even just in my heart.

I don’t know if you would be willing to talk to me again though. But it is okay. I’m not asking for much. I have missed you greatly and I now I have you. Whatever happens, I will always, always be grateful to the point of tearing up for everything you have done for me.

Love,
Your fangirl.

https://www.theseasonedmom.com/baked-pork-tenderloin/

Mustard and Brown Sugar Baked Pork Tenderloin

With just 5 basic pantry staples and about 5 minutes of prep, you can prepare a juicy, tender, and healthy Mustard and Brown Sugar Baked Pork Tenderloin! This easy dinner recipe is also high in protein and low in calories!
Course Dinner
Cuisine American
Keyword baked pork tenderloin, easy pork recipe, pork tenderloin recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings 2 -3 people
Calories 202 kcal
Author Blair
Ingredients

1 tablespoon brown sugar
1 tablespoon yellow mustard
½ teaspoon salt
Dash of pepper
1 (1 lb.) pork tenderloin

Instructions

Preheat oven to 425 degrees F.
In a small bowl, stir together first 4 ingredients (brown sugar through pepper).
Line a dish or rimmed baking sheet with foil or parchment for easy cleanup. Spray the dish or baking sheet with cooking spray.
Place pork on the prepared baking sheet. Pat dry with a paper towel.
Rub brown sugar mixture all over the pork.
Bake pork for 20-30 minutes, or until a thermometer reads 145 degrees F.
Remove from oven, tent with foil, and allow to rest for about 5 minutes before slicing and serving.

Recipe Notes

Be sure that you don't overcook the pork, or it will dry out. I always use a meat thermometer so that I know exactly when the meat reaches 145 degrees F inside. The pork will continue to cook and rise in temperature as it rests, so if you check it and it's close to 145 pull it out and let it finish on the counter.
I often use yellow mustard in this recipe, but Dijon mustard also works well!
If you're cooking for a larger family of 4 or more, I suggest doubling the recipe and preparing two tenderloins. You can bake them side-by-side on the same baking sheet, so there's no added effort! Just make twice as much mustard glaze. Cooking time remains the same.
Prep ahead! You can baste the pork with the sauce in advance and keep the pork covered in the refrigerator until you're ready to pop it in the oven!

Last updated September 08, 2019