Brown Sugar and Mustard Pork Tenderloin Recipe

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.