Brown Sugar And Mustard Pork Tenderloin
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Recipe Summary Brown Sugar And Mustard Pork Tenderloin
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.Ingredients | Emergency Brake Vs Parking Brake2 pounds pork tenderloinsalt and pepper to taste¼ cup whole grain mustard¼ cup light brown sugar2 teaspoons fresh thyme leaves, minced1 yellow onion, thinly slicedReynolds Wrap® Aluminum FoilDirectionsPreheat 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.Spoon Fork Bacon (http://www.spoonforkbacon.com/)Packet cooking with Reynolds Wrap(R) Aluminum Foil is a great way ensure juicy, roasted meats.Info | Emergency Brake Vs Parking Brakeprep: 15 mins cook: 40 mins total: 55 mins Servings: 3 Yield: 3 servings
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