Pork Tenderloin With Pommery-Mustard Marinade
Tender pork tenderloin marinated in a sweet and tangy Pommery-mustard and red wine vinegar mixture, perfect for a flavorful, succulent main dish suitable for special dinners.
Ingredients
Instructions
- Mix all ingredients, except the pork tenderloin, together in a bowl.
- Let the marinade sit for 15 minutes, stirring occasionally.
- Place the pork tenderloin in the marinade and refrigerate for 6 to 8 hours.
- Turn the tenderloin and cover with the marinade every hour or so during marination.
Tips & Substitutions
For a deeper flavor, consider marinating the pork tenderloin overnight instead of just 6 to 8 hours. If you don't have Pommery mustard, a mix of Dijon and whole grain mustard can work well as a substitute. Keep an eye on the marinade; if it thickens too much, add a splash of red wine vinegar to loosen it up.
Serving Suggestions
This pork tenderloin pairs beautifully with roasted vegetables or a fresh salad for a light meal. Consider serving it alongside mashed potatoes or a grain like quinoa for a heartier option. A glass of Clos Du Bois Merlot would complement the flavors perfectly, enhancing your dining experience.
Storage & Reheating
Store any leftover pork tenderloin in an airtight container in the refrigerator for up to 3 days. To reheat, slice the tenderloin and warm it gently in a skillet over low heat, adding a splash of broth or water to keep it moist. Alternatively, you can microwave it in short intervals, covered, to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Tenderloin With Pommery-Mustard Marinade contains roughly 112 calories, with 7g protein, 14g carbohydrates, and 2g fat. It is a good source of protein (14% of the Daily Value), dietary fiber (14% of the Daily Value), and iron (11% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of pork for this recipe?
Yes, you can use pork loin or pork chops as alternatives. Just adjust the cooking time accordingly, as these cuts may require different marination and cooking times to ensure they remain tender and flavorful.
What if I don't have red wine vinegar?
If red wine vinegar is unavailable, you can substitute it with apple cider vinegar or white wine vinegar. Both options will give a slightly different flavor but will still complement the marinade well.
How can I tell when the pork is cooked through?
To ensure the pork is fully cooked, use a meat thermometer. The internal temperature should reach 145°F (63°C). Allow it to rest for a few minutes before slicing to help retain its juices and enhance tenderness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).