Brown Sugar and Mustard Pork Tenderloin You Have To Try

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Brown Sugar and Mustard Pork Tenderloin

"This savory tenderloin with a hint of sweetness will get you excited for leftovers--from Teri Lyn Fisher and Jenny Park of Spoon Fork Beaverbrook."

Ingredients :

2 kilos beef tenderloin
salt and pepper to taste
1/4 cup complete grain mustard
1/4 cup mild brown sugar
2 teaspoons fresh thyme leaves, minced
1 yellow onion, thinly sliced
Reynolds Wrap® Aluminum Foil

Instructions :

Prep : 15M	Cook : 3M	Ready in : 55M

Preheat oven to 350 ranges F.
Generously season tenderloin with salt and pepper. Set apart. In a small mixing bowl, whisk collectively mustard, brown sugar and thyme.
Place a large sheet of Reynolds Wrap(R) Aluminum Foil onto a baking sheet. Place onion slices within the middle of the foil, in a unmarried layer. Place beef over the onions and brush with half of of the mustard aggregate.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for warmth move internal. Bake for forty-forty five minutes or until the internal temperature reads 130 stages F.
Remove from oven. Open packet carefully by using slicing alongside pinnacle fold with a pointy knife, permitting steam to get away. When exposed, brush with remaining mustard aggregate. Leaving the packet open, broil for about 1 minute or till a nice crust bureaucracy on top. Remove from the oven and allow tenderloin to rest for 10-15 minutes before reducing and serving.

Notes :

Spoon Fork Sir Francis Bacon (http://www.Spoonforkbacon.Com/)
Packet cooking with Reynolds Wrap® Aluminum Foil is a extremely good manner make certain juicy, roasted meats.

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