Stir together first 4 ingredients. Rub mixture over pork, and place in a large heavy-duty zip-top plastic bag. Chill 8 hours. Place pork on a lightly greased rack in a shallow roasting pan.
Bake at 450° for 15 minutes. Reduce temperature to 400°, and bake 15 minutes or until a meat thermometer inserted into thickest portion registers 160°, basting with wine every 10 minutes. Slice and serve with Mustard Sauce.
I have been cooking for 35 years and this has to be one of the best pork loins I have ever made! It was juicy, tangy (from the mustard marinade) and melt in your mouth tender. The mustard sauce was awesome. Will add this to my favorites for the future!
We all loved it!! Husband has put in request to have this again soon. The secret is to baste with wine at first, then baste with the drippings every 10 minutes. I also doubled the mustard marinate. The mustard sauce is the BOMB!!
This is the best pork tenderloin I have ever made! The sauce is to die for! Great for small intimate dinners and very easy to double when entertaining large groups. More people ask me for this recipe than any other dish I make. Excellent!
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