Mustard and Molasses Glazed Pork Tenderloin

This pork tenderloin is a slender cut of lean meat coated in a mustard and molasses glaze that’s a mouthwatering mix of sweet and sour.

Prep Time5

Cook Time25

Total Time30

Course: Dinner

Cuisine: British

Keyword: pork tenderloin

Servings: people

Preheat the oven to 200C/400F. In a small bowl combine the molasses, butter, brown sugar and thyme leaves, put in the microwave for 30 seconds until the mixture warms up, mix well, then add the mustard, garlic powder and salt.
Slather the tenderloins with the glaze all over and put in a shallow roasting pan and arrange the fresh bay leaves around the meat. (They will add a lot of aroma to the roast) Cook in the preheated oven for 15 minutes, then take out of the oven and brush more glaze on, cook for 10 minutes longer or until the internal temperature is 60C/140F in the centre of the tenderloin.
Take out of the oven, loosely cover with tin foil and let it rest for 15 minutes, then slice and serve.

20-25 minutes is enough for this lovely little tenderloin. Trust the recipe and don’t overthink it! Overcooking will lead to a tough and ropey tenderloin.
This cut needs help with flavour, so it’s vital that you glaze, marinate or rub it. The big draw is its softness.
I added bay leaves from the bush in the garden for added aroma. It’s warm and woody and smells wonderful, but totally optional.
Let the meat rest before slicing so it's as juicy as possible. It’s an unforgivably overlooked step!