Mustard Glazed Pork Chops

Prep time: 10 min
Total time: 30 min
Ingredients: 1 ½ pounds pork tenderloin; 3 tablespoons brown sugar; 2 tablespoons Nathan's Spicy Brown Mustard; 2 teaspoons chopped fresh or dried rosemary; 2 tablespoons dry sherry; Salt and pepper to taste; Olive oil

4.0 from 1 vote

Servings

4

servings

Prep time

10

minutes

Total time

30

minutes

Dinner just got an upgrade. This Mustard Glazed Pork Tenderloin is juicy, caramelized, and packed with flavor thanks to a brown sugar & spicy brown mustard marinade. Ready in just 40 minutes — elegant enough for company, easy enough for a weeknight. Dig in!

Ingredients

1 ½ pounds pork tenderloin
3 tablespoons brown sugar
2 tablespoons Nathan's Spicy Brown Mustard
2 teaspoons chopped fresh or dried rosemary
2 tablespoons dry sherry
Salt and pepper to taste
Olive oil

Directions

Pat the pork chops dry.
Combine the brown sugar, mustard, rosemary and sherry in a bowl and stir. Add the tenderloin and turn to coat well. Marinate for at least 15 minutes or as long as overnight.
Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternatively, heat a charcoal or gas grill to high; move coals to one side or turn off the burners to one side.)
Season tenderloin with salt and pepper. Brush the pan with olive oil and add the tenderloin. Cook 4 to 5 minutes per side, until well caramelized and the internal temperature reaches 145°F. If the glaze starts to burn, reduce the heat to medium.
Transfer the chops to a plate, cover loosely with foil, and let rest 5 minutes before serving.

Notes

Pro Tip: Mix up a double batch of the marinade and set half aside before adding the pork. Toss it with carrots, Brussels sprouts or green beans and roast at 425°F for 20 to 25 minutes to make a caramelized side dish. It's also a great glaze for salmon. Brush it on the fillets and bake at 400°F for 12 to 15 minutes.