Ingredients
- 2 pounds pork tenderloin
- 1/2 cup brown sugar, packed
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
- Optional: 1/4 teaspoon crushed red pepper flakes for a spicy kick
The beauty of this recipe is in its versatility. If you don’t have Dijon mustard, feel free to use regular yellow mustard or even a bit of honey mustard for an extra layer of flavor. The brown sugar creates a gorgeous caramelization, while the soy sauce adds a depth of umami, reminding me of the fusion of flavors I always loved experimenting with.
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with foil for easy cleanup.
- In a small bowl, mix together the brown sugar, Dijon mustard, soy sauce, garlic powder, black pepper, and olive oil.
- Place the pork tenderloin on the prepared baking sheet. Pat it dry with paper towels to help the glaze adhere better.
- Brush the glaze generously over the tenderloin, ensuring it’s evenly coated. If you enjoy a bit of heat, sprinkle the optional crushed red pepper flakes on top.
- Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C). The glaze should be caramelized and the pork tender.
- Allow the tenderloin to rest for 5 minutes before slicing. This helps the juices redistribute, ensuring every bite is succulent.
Cooking is an adventure, and sometimes it takes a few tries to get it just right. Don’t be afraid to tweak the seasoning to suit your family’s palate. Remember, my abuela always said the best meals are made with love and a dash of creativity.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International