Roast Pork Tenderloin with Mustard

This pork tenderloin gets the three-ingredient glaze treatment: teriyaki for sweet-savory depth, dry sherry for warmth, and Dijon mustard for a sharp backbone that cuts through the sugar. Brushed on every 20 minutes as the meat roasts, the glaze reduces into a mahogany lacquer that crackles against the juicy pink interior.

Tenderloin is the forgiving cut of the pork world, lean enough to cook fast but tender enough to stay moist when basted. Pulling it at the right moment is what separates dry from silky, and the short rest after roasting lets the juices settle back into the fibers before slicing.

Sliced on the bias and fanned over rice or mashed potatoes, it punches well above its weeknight weight.

Pro Tips

• Pull the pork from the fridge 20 minutes before roasting so it cooks evenly.
• Aim for an internal temperature of 145°F (63°C) at the thickest part, the USDA’s current safe minimum for whole pork. It will still be slightly pink, which is correct.
• Don’t skip the 5 minute rest, slicing early dumps juice onto the cutting board instead of keeping it in the meat.
• Reserve a few spoonfuls of glaze BEFORE brushing raw meat so you have clean sauce to drizzle at the table.

Variations

• Swap teriyaki for soy sauce plus a tablespoon of honey or maple syrup for a less sweet glaze.
• Add grated fresh ginger and a crushed garlic clove to the glaze for more punch.
• Finish with a sprinkle of toasted sesame seeds and sliced scallions for an Asian-leaning plate.