Brown Sugar and Mustard Pork Tenderloin - Kraft Recipes Top
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Recipe and Photo by Reynolds®

Brown Sugar and Mustard Pork Tenderloin

Prep Time
Total Time

3-4 servings

This savory tenderloin with a touch of sweetness will get you excited for leftovers — from Teri Lyn Fisher and Jenny Park of Spoon Fork Bacon.

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What You Need

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Make It

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  • Preheat oven to 350 degrees F.
  • Generously season tenderloin with salt and pepper. Set aside. In a small mixing bowl, whisk together mustard, brown sugar and thyme.
  • Place a large sheet of Reynolds Wrap® Aluminum Foil onto a baking sheet. Place onion slices in the center of the foil, in a single layer. Place pork over the onions and brush with 1/2 of the mustard mixture.
  • Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Bake for 40–45 minutes or until the internal temperature reads 130 degrees F.
  • Remove from oven. Open packet carefully by cutting along top fold with a sharp knife, allowing steam to escape. When uncovered, brush with remaining mustard mixture. Leaving the packet open, broil for about 1 minute or until a nice crust forms on top. Remove from the oven and allow tenderloin to rest for 10–15 minutes before slicing and serving.

Special Equipment Needed

Reynolds® is a registered trademark of Reynolds Consumer Products LLC

Reynolds Kitchens Tip

Packet cooking with Reynolds Wrap® Aluminum Foil is a great way ensure juicy, roasted meats.


  • 3-4 servings

Nutritional Information

Serving Size 3-4 servings
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Universal approval Better than the pre-marinated ones. I think the foil pack really made the difference in tenderness and juiciness. Someone handed me this recipe--never would've guessed so simple could be so delicious
Date published: 2017-05-20
Rated 4 out of 5 by from This is an oldie I remember making this back in the 70's. This is an old recipe. I liked it back then, I'll have to make it again soon.
Date published: 2017-02-26
Rated 1 out of 5 by from Not a fav The overall taste just wasn't appetizing. The mustard and brown sugar weren't a good combination on the port loin.
Date published: 2017-02-21
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