Mustard and Molasses Glazed Pork Tenderloin

Mustard and molasses glazed pork tenderloin is a midweek treat. It’s a slender cut of lean meat that cooks in 30 minutes, coated in a mustard and molasses glaze that’s a mouthwatering mix of sweet and sour. 

No, not the same as pork loin. If you prefer a chunkier cut with a little more fat, then you’re looking for a classic pork loin recipe.

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How to cook tenderloin

Pork tenderloin is considered a prime cut, sometimes referred to as the fillet steak of the pork world, but a snip of the price of its counterpart! This long, slender, boneless joint is all muscle and little to no fat, which is important to know when it comes to cooking it.

Although tenderloin is muscle, it is underused during the pig’s lifetime, making the meat velvet soft and tender. The lack of fat means it hasn’t got that marbling to rely on for flavour like pork belly has.

But that’s no bad thing! Pork tenderloin is mild flavoured and soft textured, so it is at its best if rubbed, marinated or glazed and infused with flavour. 

Unlike other pork joints which are often cooked low and slow, tenderloin benefits from a high heat and quick cook. Grilling, pan searing or roasting will all ensure this delicious cut maintains its succulent nature. If it’s a weeknight, I’ll roast it- it’s a hand-off method that let’s me get on with the sides.

After cooking any joint of meat, it’s important to allow it to rest for at least 15 minutes before carving. This respite allows the juices within the meat to redistribute rather than seep out onto the carving board leaving you with slices of dry roast.

Molasses glaze

As I mentioned, being a mild-tasting cut, tenderloin will benefit from a little flavour enhancement. In this recipe, I glaze the tenderloin with a thick and sticky sauce. Besides bringing buckets of flavour, the glaze also serves to seal in the meat’s juices.

This sweet and savoury glaze is EVERYTHING and offsets the natural, subtle sweetness of the pork. Unctuous butter and pungent mustard, I prefer wholegrain for its coarse texture, plus molasses (black treacle (UK)) and brown sugar are the fundamentals of this glossy glaze.

A teaspoon each of garlic powder and salt to draw out the intensity of flavours and a sprinkling of citrussy thyme for some uplift.

I slather the sauce all over and then roast. This is a glaze rather than a marinade, so there’s no need to steep. I also recommend adding bay to the roasting pan. Pork tenderloin will absorb every flavour you throw at it, so you can really layer them up.

Serving suggestions

Essentially, this is a super speedy roast dinner. For a meal this quick, I don’t want any extra faff so I look to recipes for sides that are also around the 30-minute mark:

Brown butter mashed potato smooshed onto a forkful of glazed pork is a mouthful of sweet, buttery heaven. Or air fryer roast potatoes if the crunch factor is more your thing.

Lemon butter green beans bring a bright zest to the syrupy main dish or miso roasted cabbage wedges are meltingly soft and exotic. 

And since you’ve saved so much time cooking the main event, follow up with a classic dessert: Apple and blackberry brown butter crumble. 

Storage and leftovers

For some recipes, when I get to this section I chuckle to myself and think “What leftovers?!” but I write it nonetheless for the families that have more restraint than mine. So here it is…

Any leftover pork tenderloin can be kept covered in the fridge for up to 4 days. If you can slice the medallions in half again, this sweetly glazed pork will make a sweet, meaty sandwich on a soft white roll with some celeriac and apple remoulade or winter salad.

More pork recipes to try

• Spanish Meatballs (Albondigas)
• Crispy Honey Soy Pork Belly
• White Bean and Sausage Soup
• Slow Cooker Cuban Pork (Lechon Asado)