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Ingredients

2 pounds pork tenderloin salt and pepper to taste ¼ cup whole grain mustard ¼ cup light brown sugar 2 teaspoons fresh thyme leaves, minced 1 yellow onion, thinly sliced Reynolds Wrap® Aluminum Foil

Nutrition Info

440.7 calories carbohydrate: 19.4 g cholesterol: 168.3 mg fat: 14.6 g fiber: 0.7 g protein: 53.9 g saturatedFat: 5.3 g servingSize: - sodium: 408.1 mg sugar: 13.3 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F.
Generously season tenderloin with salt and pepper. Set aside. In a small mixing bowl, whisk together mustard, brown sugar and thyme.
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. Place pork over the onions and brush with 1/2 of the mustard mixture.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Bake for 40-45 minutes or until the internal temperature reads 130 degrees F.
Remove from oven. Open packet carefully by cutting along top fold with a sharp knife, allowing steam to escape. When uncovered, brush with remaining mustard mixture. Leaving the packet open, broil for about 1 minute or until a nice crust forms on top. Remove from the oven and allow tenderloin to rest for 10-15 minutes before slicing and serving.

3 servings

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