Wonderful sweet mustard sauce! For any night of the week, it is simple enough. GREAT on ham that has been roasted or even chicken strips.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 1 (1 1/2 pound) pork tenderloin
- 1 tablespoon olive oil for brushing
- ground black pepper to taste
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon minced onion
- 1 clove garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon prepared horseradish
Instructions
- Preheat an outdoor grill for medium-high heat. Cut tenderloin into 9 slices and brush with olive oil. Season to taste with freshly ground black pepper.
- Place the meat onto preheated grill. Grill until no longer pink in the center, 3 to 4 minutes per side. When finished, place pork on a plate, and allow to rest for 5 minutes.
- While pork is cooking, stir together sugar, Worcestershire sauce, vinegar, Dijon mustard, onion, garlic, red pepper flakes, and horseradish in a small saucepan. Bring to a simmer over medium heat, and stir until smooth. Pour sauce over sliced tenderloin to serve.
Nutrition Facts
| Calories | 365 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 127 mg |
| Dietary Fiber | 1 g |
| Protein | 41 g |
| Saturated Fat | 5 g |
| Sodium | 275 mg |
| Sugars | 10 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Added a little olive to sauce while heating in pan. I baked in the oven at 450 for about 25 minutes instead of grilling because I served with roasted vegetables. Will definitely make again. I enjoy reading the reviews and it really helps.
No changes exect grilling pork tenderloin whole. I liked the medalions better though.
This is soooo good. I usually “tweak” recipes over time but have been making this for a number of years and I never change a thing. Thank you for an amazing recipe!
Nice sauce for the tenderloin . I stuffed my tenderloin and cooked on the BBQ. Added capers to the sauce. Very yummy.would make again
Really liked this. Added more onion.
Great! Fixed it on the grill. I really liked the sauce, but it does not make very much.
LOVED it and so did my hubs. I decided to try this one in the crock pot and it was delish! I just put the pork in the crock, and mixed up the remaining ingredients and poured over. Cooked on low 6-7 hours and it was tender and delicious (served over brown rice with green beans). I did double the sauce recipe (except for the sugar because I’m on a low G.I. diet) and I only used 1/2 tsp. of red pepper flakes…it was still plenty spicy without being overpowering. Will definitely make it again and would highly recommend it in the crock pot!
This was soooooo tasty! The only thing was that i wanted it a tad bit sweeter, so i added just a tablespoon of maple syrup. Once i did that, it was just what i was looking for! :)….Just add some olive oil, and this could be a great marinade for steak & chicken as well! Great cook-out item!
I love this recipe in the oven. It is fast and easy, and it looks like you put a lot more work into it than you did. Have care with the vinegar though!
This is a great way to cook pork tenderloin on the grill! I cut back the red pepper flakes to 1/2 teaspoon and the sauce was still very spicy but most of us liked it.
I liked this.It was very easy to fix and the sauce was very good. Although it doesn’t make very much so I would double the recipe so you have enough. I will fix this again.
Wow! I love this recipe! I made it exactly as written, but doubled the amount of sauce. I kind of wish that I had tripled it! I found the flavour right up my alley, and not spicy at all… I probably put a little less chili flakes though, as I just eyeballed it. This was great served with rice and the Oven-Roasted Asparagus from this site!
Hubby really loved the sauce, kids thought it was a little odd… pretty good, fast
We loved this! I didn’t have the red wine vinegar so sub’d balsamic. I made 1-1/2 times the sauce and that was a perfect amount. This is a keeper for sure.
I didn’t like anything about this sauce. Too sweet, too vinegary, and too spicy if that is even possible. Not good!
I made this last night and it was absolutely delicious!!!!!!!!
Delicious! Didn’t have all ingredients so I improvised and it turned out great! Basalmic Vinegar; Onion Powder; no Horseradish and cooked in a skillet. Used as a marinade.
not bad….I was surprised that the sauce was such a small amount. I also didn’t fool with the grill tonight, so I baked this in the oven at 450 for about 20-30 minutes…still very moist and tasty. I like the sauce….just might take a little getting used to not having the meat swimming in the sauce
incredible – just follow recipe and you will have an amazing dinner. served with brown rice and veggies, really really good
Very good! I used 1.5 tbs of red wine vinegar, 1 tbs of Emeril’s mustard with horseradish (no horseradish separately), and 1/2 tsp of crushed red pepper flakes. This was sufficiently spicy without being overwhelming. Definitely double the sauce. I did not marinate the pork – just added the sauce after cooking like the recipe says, and it was delicious! Served it with green beans and a non-spicy risotto (which helped balance out the spice).
everyone LOVED the sauce! i actually had to double the sauce because i knew that so many people would like it. My changes: I didn’t have horseradish or red pepper flakes so i doubled up on the mustard. I also added in spicy brown mustard to give it some spice. I was told to add sriracha next time, so i think i’ll do that! loved it!