A simple and memorable recipe for Brown Sugar Dijon Pork Tenderloin. Just a few simple ingredients to create a meal your family will rave about!
Easter will be coming up shortly. Have you thought about what you’ll be making for Easter dinner? I’m going to prepare this Brown Sugar Dijon Pork Tenderloin. (Brown Sugar Chicken would also be delicious!).
This year will be the first time in six years that I’ll be able to spend Easter with my extended family. It’s nice to be closer to everyone and I’m looking forward to sharing a meal with my loved ones.
I’m hoping to impress them with my cooking skills! I’ve improved quite a bit since I last cooked for them many years ago. I want it to be a meal to remember – not only for the food, but the good conversation!
This post was brought to you by the makers of French’s Dijon Mustard. I received compensation to write this post through the French’s Easter Program … all opinions expressed are my own.
One thing I’ve learned over the years is that you don’t have to spend hours in the kitchen slaving away to create a beautiful meal. In fact, sometimes the simpler recipes are the best ones!
A typical Easter dinner for us consists of usually ham, potatoes, sides of veggies, salad, rolls and lemon meringue pie for dessert. French’s Mustard has been a staple for our Easter meals for years because you can’t have ham without mustard, in my opinion anyways!
This year, I’m planning to shake things up just a wee bit. I still plan to serve a mouthwatering Easter dinner to my family and I won’t be spending hours in the kitchen prepping the meal. That won’t change.
However, I’m planning to make pork tenderloin instead of ham this year. I think it will be spectacular.
How does Brown Sugar Dijon Pork Tenderloin sound to you? I’ve made it before and it is delicious (and super easy!).
The glaze is made from brown sugar and French’s Dijon mustard. That’s it! Just those two simple ingredients to create a flavour you’ll remember!
I often use French’s Dijon mustard in my recipes. I love the robust kick of peppery flavour it adds to any dish.
In this particular recipe, it complements the sweetness of the brown sugar making it a combination you’ll crave to eat again.
I brown the pork tenderloin on the stove top first and then add my glaze ingredients afterwards. It makes the meat juicy and tender.
Plus, it makes for an appetizing looking dish, don’t you think?
How to Make Brown Sugar Dijon Pork Tenderloin
Start by preheating your oven to 400F. Season the pork tenderloin on both sides with salt and pepper.
Add olive oil to a skillet over medium heat. Sear the pork tenderloin about 2 minutes per side and then remove from the heat, or until they have a nice brown sear on them.
Place the pork tenderloin in an oven proof pan. Brush the entire pork tenderloin with Dijon mustard. Then sprinkle with brown sugar and gently press with your fingers so it absorbs into the meat.
Bake it uncovered for 20 to 25 minutes or until it has reached an internal temperature of 145F. Remove from the oven and let sit for 3 to 5 minutes before slicing in order to achieve the juiciest pork tenderloin. For best results, use a meat thermometer to get the meat right to the 145F degree mark.
You can make a dipping sauce if you like. Just mix together Dijon mustard, mayonnaise and brown sugar. Easy!
How do I know if my pork tenderloin has finished cooking
The best way to tell if your pork tenderloin has finished cooking is by using a meat thermometer. That way you can cook it correctly to your desired doneness without overcooking.
It’s okay if you see pink inside the middle. It is similar to steak in the amount of pink that you see in the center.
Here are the temperatures you should be looking for according to how well done you would like your tenderloin:
- Medium Rare: 145 to 150F
- Medium: 150 to 155F
- Medium Well: 155 to 160F
- Well Done: 160F
Helpful Kitchen Tools
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If you’re serving a crowd, feel free to double, triple or even quadruple the recipe!
Serve it with your favourite Easter sides! It pairs great with potatoes and vegetables. I also serve it with a dish of Brown Sugar Dijon Dipping Sauce for an extra zing of flavor.
I’m really excited to see the reaction of my extended family when they try this recipe. I’m betting it will be the star of the show, so to speak. It’s that good!
Let French’s Dijon Mustard be the star of your Easter meal too. Whether you are making a main course, salad or side dish, add some extra zip with French’s Dijon Mustard. Made with 100% Canadian mustard seeds, special seasonings and white wine, it adds an unforgettable taste to any dish.
You’ll also love this Honey Glazed Pork Tenderloin.
What do you plan to make for your Easter meal?
Pork Tenderloin Recipes
I have a couple more pork tenderloin recipes that you love!
- Orange Mustard Pork Tenderloin: Tender and juicy with amazing citrus flavor and on your table in 40 minutes.
- Asian Pork Tenderloin: Made in the slow cooker and topped with a ginger glaze!
- Honey Glazed Pork Tenderloin: Juicy & tender with a sweet honey garlic glaze with a hint of heat!
You might also enjoy these Savory Pork Chops.
- 1 ½ lb pork tenderloin
- 1 tablespoon extra virgin olive oil
- 2 tablespoons Dijon mustard
- ¼ cup brown sugar
- salt and pepper, to season
Brown Sugar Dijon Dipping Sauce
- 2 tablespoons Dijon mustard
- 1 1/2 to 2 tablespoons brown sugar
- 2 tablespoons mayonnaise
- Preheat oven to 400F. Season the pork tenderloin with salt and pepper on both sides.
- Heat olive oil in a skillet over medium heat. Add pork tenderloin and brown, about 2 minutes per side. Remove from heat.
- Place pork tenderloin in an oven proof pan. Brush the entire pork tenderloin with Dijon mustard. Then sprinkle the pork tenderloin with brown sugar all over and press gently with your fingers to make it absorb in.
- Bake, uncovered, for20 to 25 minutes, or until pork tenderloin has reached an internal temperature of 145F. Remove from oven and let sit about 3 to 5 minutes before slicing.
- Slice and serve with a Brown Sugar Dijon dipping sauce, if desired. To make the dipping sauce, simply mix together the Dijon mustard, mayonnaise and brown sugar. Taste test for desired sweetness.
For the best results, use a meat thermometer.
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Nutrition Information:Yield: 4 Serving Size: 4 slices
Amount Per Serving: Calories: 284Total Fat: 8.3gSaturated Fat: 1.7gUnsaturated Fat: 5.9gCholesterol: 110.6mgSodium: 483.3mgCarbohydrates: 10.6gFiber: 0.4gSugar: 9.8gProtein: 36.5g