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.
What You Need
Original recipe yields 1 serving
2 pounds pork tenderloin
salt and pepper to taste
1/4 cup whole grain mustard
1/4 cup light brown sugar
2 teaspoons thyme, minced
1 yellow onion
Reynolds Wrap® Aluminum Foil, thinly sliced
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Let's Make It
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.
Reynolds Kitchens Tip
Packet cooking with Reynolds Wrap® Aluminum Foil is a great way ensure juicy, roasted meats.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.