BROWN SUGAR AND MUSTARD PORK TENDERLOIN

Brown Sugar and Mustard Pork Tenderloin image

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.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 55m

Yield 3

Number Of Ingredients 7

Ingredients

2 pounds pork tenderloin
salt and pepper to taste
¼ cup whole grain mustard
¼ cup light brown sugar
2 teaspoons fresh thyme leaves, minced
1 yellow onion, thinly sliced
Reynolds Wrap® Aluminum Foil

Steps:

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.

Nutrition Facts : Calories 440.7 calories, Carbohydrate 19.4 g, Cholesterol 168.3 mg, Fat 14.6 g, Fiber 0.7 g, Protein 53.9 g, SaturatedFat 5.3 g, Sodium 408.1 mg, Sugar 13.3 g