Honey Mustard Tenderloin Pork Recipe
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Ingredients 1 pork tenderloin (1 pound) GLAZE: 1/4 cup honey 2 tablespoons brown sugar 2 tablespoons cider vinegar 1 tablespoon prepared mustard.In small bowl, mix remaining ingredients; brush over pork tenderloin. 2 Bake 25 to 30 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
Whisk together honey, mustard, vinegar, thyme, and pepper. Place pork tenderloin in a large zip-top bag and pour in honey mustard mixture. Squish around to make sure pork is completely covered. Refrigerate at least one hour.Combine honey mustard, oil, garlic pepper and season salt in a bowl.
Spread half of the mustard mixture on the pork. Toss the carrots/potatoes with the other half of the mustard mixture. Place pork in roasting pan and spoon the vegetables around it.This delicious Honey Mustard Pork Tenderloin is a wonderful main meal perfect for holidays and family meals.
With just 15 minutes prep, the roasted pork is cooked with potatoes for an easy yet impressive feast. Pork tenderloin is one of my favorite cuts of meat and this recipe.The pork tenderloin is combined with a variety of simple seasonings and a sweet-sour sauce made with honey, mustard, brown sugar and some balsamic or cider vinegar. Serve the lean and tasty pork tenderloin with rice or roasted potatoes along with your family’s favorite side dish or salad.Remove silver skin from tenderloin, leaving a thin layer of fat covering the tenderloin.
Step 2 Stir together chopped parsley and next 7 ingredients until blended. Pour mixture in a large, shallow dish or zip-top plastic freezer bag; add pork, cover or seal, and chill at least 2.Combine garlic, mustard, honey, brown sugar, vinegar, and thyme; pour over the pork. Turn pork to coat thoroughly. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 1/2 to 4 1/2 hours.
This recipe is a nice detour from what I consider to be classic pork tenderloin seasoning (applesauce, soy sauce, etc.). The balsamic vinegar, paprika and chili powder add such a lovely flavour and I had a really hard time not eating the entire tenderloin because it tasted so good! This recipe.When the skillet is hot, sear the pork loin on all sides until golden brown, about 3 minutes per side.
Top with the rosemary honey mustard mixture and spread evenly to coat the pork loin, but reserve 1 tablespoon of the mixture for the pan sauce. Transfer the pork loin in the oven safe skillet to the oven to finish cooking.Directions.
In a small bowl, combine the first eight ingredients. Rub over pork. Place in a large resealable plastic bag.
Seal bag and refrigerate overnight. Combine the glaze ingredients. Place tenderloin on a rack in a foil-lined shallow roasting pan. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°, basting occasionally with glaze.Mix the honey mustard and brown sugar in a bowl before brushing it on top of the pork tenderloin.
Don’t close the foil. Bake for 35-45 minutes or until the thickest part of the pork tenderloin is cooked through or reaches an internal temp of 165F.Preheat oven to 350 degrees. Spray a rimmed baking sheet with cooking spray, and place the two pork tenderloins on top.
In a small bowl, whisk together the soy sauce, honey, olive oil, orange juice, dijon mustard, garlic, rosemary, and pepper. Cut small slits in the top of each of the tenderloins, about halfway through (about 6 slits on each).In a bowl, whisk together honey, Dijon mustard, soy sauce, garlic, rosemary, and thyme.
Season pork on all sides with salt and pepper, to taste. Place pork in a large zip-top plastic bag. Pour half of the marinade over the pork and toss to coat.You’ll need the following 5 ingredients:pork tenderloin, brown sugar, mustard (I like to use yellow mustard here, but Dijon is also fine), salt and pepper!
Simply combine the mustard, brown sugar, salt and pepper in a small bowl. Pat the pork dry, rub with the mustard mixture, and your job is done! See?5 minutes of prep!
List of related literature:
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| from Paul Kirk’s Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin’ Recipes from the Baron of Barbecue |
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| from Eating Asian America: A Food Studies Reader |
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| from Secrets of Colombian Cooking |
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| from Chinese Cooking For Dummies |
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| from YOU: On A Diet Revised Edition: The Owner’s Manual for Waist Management |
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| from The Ultimate Rotisserie Cookbook: 300 Mouthwatering Recipes for Making the Most of Your Rotisserie Oven |
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| from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day |
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| from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make |
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| from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes |
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| from Grilling For Dummies |
17 comments
We are pretty sure it’s super delicious! Great Recipe Rachel, we love it! ����
Made this for dinner last night. Wife and kids loved it. I get most of my recopies from you.
Would love to know what cast iron skillet (size included) and meat thermometer you use. Thanks!
The sauce at the end is the drippings from the roasted pork loin. Notice in the top right of 2:56 he is holding the pan it was baking in.
Made this for dinner tonight and it was hit. My picky eaters loved the meat and asked for seconds. Will definitely make it again. Thank you.
Hello another awesome video. Looks delicious and tasty. I will this one a try. And season it a head of time and put it on the grill. Thanks for sharing!!
Super this and super that! I am s sick of that word! It is over-used! But thank you for the videos just the same you are a find! I love trying new recipes!
Tried it earlier, it was really good. I reduced the amount of honey to 100 grams instead of 150. Worked really well!
Adding some ground ginger is also worth trying.
Hi.. ��can u plz share which brand thermometer u used here����������thank u
Could I not use the honey. And be just as yummy. Diabetics in the family…
S
it looks delicious! but it remains raw in the middle.. I understand that the pork should be cooked completely, otherwise it is dangerous. I know that beef can be cook that way, but no pork.
How big that rosy is? Can you please tell me the weight, to have an idea for the rest of the ingredients. Thank you
Where’s the sear lol? Gonna try this but actually gonna get that sear right
What is the sauce at the end cause it’s darker than the honey mustard sauce
You lost me when you started cooking with honey. That’s a huge no-no! It turns toxic… don’t do it!!!
https://food.ndtv.com/food-drinks/reasons-why-you-should-never-cook-honey-1696700
Love this one. I do honey mustard myself sometimes. And I like to brown the meat before it goes into the oven. I think it looks prettier.
Ever use tenderloin for barbecue? Oh. My. Goodness!
Sorry, but you could have done a better job with this video. First, place the text in the same area of the screen each time. This way we know where that information is going to be and can quickly glance in that same spot to read it. Popping in your text in different areas is bullshit!
Also, be consistent with your measuring units. Don’t say a TEAspoon of honey and then 80 GRAMS of mustard. Pick one or the other measurement.
Others are asking what that dark brown liquid is at the end that you spooned over the roast. I assume it’s gravy that you made with the drippings, but of course you didn’t bother to mention that or how you made it. A frustrating video that could have been better if you had thought it out and had been more succinct.