Pork The Tenderloin With Brown Sugar & Balsamic – Oh Yeah

It was time to make hubby a special dinner. He has been working hard cleaning up after construction, putting up new ceiling fans, light fixtures, moving furniture, and oh yeah, it was his birthday. We’d been out to breakfast and lunch to celebrate several times in the week. So for his birthday dinner he choose a pork tenderloin. 

Pork tenderloins can be small. Be sure to weigh it. The one I cooked this night was about a pound, which was perfect for hubby and me. I halved the recipe below that uses a two pound pork tenderloin.

I thought it was a nice touch to place the tenderloin on top of onions. It did have a nice flavor when cooked. The roast juices and topping trickled down and flavored the onions.  

The topping is simple. It has four ingredients: mustard, brown sugar, thyme and balsamic. 

Recommended cooking in a foil packet. It’s great because it keeps juices in and makes for easy cleanup. 

It’s time to carve!

The pork was juicy and flavors infused nicely into the meat. Dinner was served with creamy mashed potatoes, onion, and seared mushrooms.


Brown Sugar & Balsamic Pork Tenderloin

Adopted from Reynolds Wrap® Aluminum Foil

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  • 2 pounds pork tenderloin ???
  • 1/4 cup whole grain mustard ???
  • 1/4 cup brown sugar ???
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons thyme, minced ???
  • ??1 small onion ???
  • ??Salt and pepper to taste ???


  1. Preheat oven to 350 degrees F.
  2. Generously season tenderloin with salt and pepper. Set aside.
  3. In a small mixing bowl, whisk together mustard, brown sugar, balsamic, and thyme.
  4. Place a large sheet of Reynolds Wrap® Aluminum Foil onto a baking sheet. Place onion slices in the center of the foil, in a single layer.
  5. Place pork over the onions and brush with 1/2 of the mustard mixture.
  6. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
  7. Bake for 40–45 minutes or until the internal temperature reads 130 degrees F.
  8. Remove from oven. Open packet carefully allowing steam to escape.
  9. When uncovered, brush with remaining mustard mixture. Leaving the packet open, broil for about 1 minute or until a nice crust forms on top.
  10. Remove from the oven and allow tenderloin to rest for 10–15 minutes before slicing and serving.

Our friend Donna tried a pork tenderloin using this recipe. Here’s her roast. 

3 thoughts on “Pork The Tenderloin With Brown Sugar & Balsamic – Oh Yeah”

  1. Pingback: Apples, Asparagus, & Pork Panning Together – Christina's Food And Travel

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