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Whisk together the first 6 ingredients. Dip a finger in--do not hesitate to adjust for taste. It should be sweet, but also savory and tangy. It should not be as sweet as a barbeque sauce, for example. If you want a stronger mustard flavor, add more mustard.
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Place the trimmed pork tenderloins into a gallon sized Ziploc bag. Scrape the marinade in as well. Press the air out of the bag and seal the bag. Massage the marinade into the pork.
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Place the marinating pork into the refrigerator for at least 4 hours and up to overnight.
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Preheat the oven to 325 F.
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Heat a large, heavy oven-proof skillet over med high heat. When it is hot, add the olive oil. When the oil shimmers, add the tenderloins to the pan. (I like to place a splatter screen over the pan.) Brown the tenderloins on one side, for about 6 minutes.
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Flip the tenderloins over and place the pan into the oven. Cook for about 10 minutes, or until the internal temperature reaches 145 F (I let mine accidentally get about 10-15 degrees too high and would have liked them a bit pinker).
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Let the tenderloins sit for about 10 minutes out of the oven before slicing.