Baked Pork Tenderloin in Foil with Mustard Sauce

Quick Summary: Pork tenderloin seared, coated in mustard sauce, wrapped in foil, and baked for 25 minutes. The foil packet seals in moisture for tender, juicy meat. Serve with orzo or acini di pepe pasta and broccoli for an easy weeknight dinner that looks elegant. Prep: 15 min | Cook: 25 min | Serves: 6

Jump to: RECIPE | Pork Loin vs Tenderloin | Step by Step | Acini vs Orzo Pasta | FAQ

Pork tenderloin wrapped in a foil packet is one of the easiest ways to get tender, juicy slices of pork. The foil seals in the mustard sauce and keeps the lean meat from drying out. Sear it, coat it, wrap it, and bake for 25 minutes. Add a quick pasta and some broccoli, and you have a dinner that looks fancy but takes minimal effort.

In the UK, Ireland, and Australia, this cut is called pork fillet, and in Spanish it’s solomillo de cerdo. It’s the same long, lean cut, and this method works for all of them.

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What Is the Difference Between Pork Loin and Pork Tenderloin?

It is sometimes confusing as to which cut of pork you want in the grocery store, as they “sound” similar. They are actually quite different and getting the wrong cut can be disastrous for your meal.

The pork loin benefits from lower, slower heat. Pork tenderloin is better suited for quick, high-temperature cooking.

The most obvious difference between the two is the size and the amount of fat. A pork loin is wide and weighs around 5 pounds and has a dominant “fat cap”. Pork tenderloin is much smaller than a pork loin and has very little visible fat.

Here are a few other distinctions:

Pork Loin:

A pork loin is also known as a center loin roast. It is large and wide and has a fat cap running along the top. It has a mild flavor, and the fat cap keeps the meat tender and juicy, even when cooked at longer temperatures.

How to Cook Pork Loin

Pork loin is often seared first and then roasted at low temperatures in the oven. Using the slow cooker is also a popular way to cook pork loin. For the most tender meat, use a thermometer and pull the loin when it reaches 145°

Some of the pork loin prep work can also be done in advance. The pork loin roast can be tied up, rubbed with garlic paste, and refrigerated one day before cooking. Allow to come to room temperature for 30 minutes on the counter before searing. 

Pork Tenderloin:

Pork tenderloin is narrow and usually weighs about 1 lb., with little to no visible fat. It is always sold as a boneless cut and is frequently sold in pairs.

How to Cook Pork Tenderloin

Pork tenderloin is very tasty but it is quite lean as it doesn’t have the fat to keep it juicy as it cooks. It is important therefore not to overcook it and dry it out. It does have a membrane that looks a bit like fat, but it actually is a silver skin that does not tenderize as it cooks. Many cooks remove this skin before cooking to provide a better texture.

It is best to cook the tenderloin with a quick cooking method. You can give it a quick sear and then grill it over direct heat. Alternatively, you can cut the tenderloin in small pieces and sauté it with vegetables.

This recipe for pork tenderloin with mustard sauce wraps it in foil and then bakes it for about 20 minutes. The foil and sauce seals the moisture in.

Should You Wrap Pork Tenderloin in Foil?

Yes, if you want the juiciest result. Tenderloin is so lean that it dries out quickly in the dry heat of an oven. Wrapping it in foil traps the steam and the sauce around the meat so it stays moist.

The trade-off is a softer outside, which is why I sear the tenderloin in a hot skillet first. You get a browned crust from the pan and juicy meat from the foil.

How Long to Bake Pork Tenderloin in Foil

• At 350°F, seared first (my method): 20 to 25 minutes for 1-pound tenderloins.
• At 400°F, not seared: most recipes bake it about 25 minutes.

Either way, the thermometer decides. Take the pork out at 145°F and let it rest 3 minutes before slicing.

How to Make Pork Tenderloin in Foil with Mustard Sauce (Step by Step)

Follow the step-by-step photo summary below. Details are in the recipe card that follows. If you’re cooking a pork loin in foil, plan on much longer than a tenderloin: about 20 to 25 minutes per pound at 350°F, until the center reaches 145°F.

Tip: Don’t overcook! This can lead to a dry texture. You want tender, juicy tenderloin! Use an instant-read thermometer and remove pork from the oven at just the right time (145 degrees F).

The mustard sauce can be made a day or two in advance. Just combine and ingredients and refrigerate.

How Many Servings from Pork Loin vs Tenderloin?

Pork loin is great for feeding a crowd. Most boneless loin roasts weigh 4-5 pounds, allowing you to feed 8-10 people at about a half-pound per person.

Pork tenderloin is generally sold in pairs, each tenderloin being around 1 lb. A 1-pound tenderloin will generally feed 2-3 people, especially if sliced thin and served with some side dishes.

What Is the Difference Between Acini di Pepe and Orzo?

Both orzo and acini di pepe are small pastas that cook up very quickly. They make a great bed for meats and sauces as they soak up the juices and add texture to the dinner.

They are both small, with acini di pepe being a round shape and orzo being rice grain shaped. Both are Italian pasta made from semolina. The main difference for cooking is that acini di pepe are a bit smaller than orzo and therefore will cook up quicker.

Orzo is often cooked in oil and used as a sort of rice substitute. They both make wonderful “beds” for meat or vegetables with sauces. Alternatively, they can be served as a side dish with a generous dose of butter, salt and pepper.

What Can I Substitute for Acini di Pepe?

• Pearl barley
• Fregola
• Cauliflower rice
• Ditalini pasta
• Israeli-style couscous
• Arborio rice
• Orzo pasta
• Pastina
• Angel hair pasta
• Regular couscous

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