Honey Mustard Pork Tenderloin

By • February 21, 2013 23 Comments

505 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: As I continue foraging through recipes, I've been focusing on meats. Honey and mustard combos specifically. I tried a honey mustard chicken last week, and refined the marinade on a pork tenderloin this past weekend. The marinade found its home. For sure.Brussels Sprouts for Breakfast

Food52 Review: WHO: Brussels Sprouts for Breakfast works in finance at Google in San Francisco.
WHAT: The easiest, most flavorful pork tenderloin recipe we've cooked in a long time
HOW: Marinate your pork for a few hours or overnight; sear until crusty; finish in the oven.
WHY WE LOVE IT: This recipe uses those trusty pantry staples -- honey, soy sauce, mustard -- and transforms a pork tenderloin into something, well, addictive. We couldn't stop stealing slices from the serving platter.
The Editors

Serves 6

  • 1 tablespoon whole grain mustard
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon low sodium soy sauce
  • Juice from 1/2 a lemon
  • 1 sprig rosemary (stem removed, rough chop)
  • 2 pork tenderloins
  • Salt and pepper
  1. Marinate the pork for at least 3 hours before you intend to serve the meal. Marinating overnight is ideal. In a large freezer bag, combine both mustards, honey, soy sauce, lemon juice and rosemary. Don't add the salt and pepper yet. Shake around in the bag to combine. Zip it closed before you shake it, obviously.
  2. Rinse off the pork in cold water, and pat dry. Drop into the marinade bag. Squeeze the air out and squish the marinade all over the pork. Drop the bag into a bowl and refrigerate until ready to serve.
  3. Preheat oven to 400° F. Remove from the fridge 30 minutes prior to cooking. Take out of the bag and shake off excess marinade, but don't wipe it off. Leave any rosemary pieces where they are. Discard the marinade. Season all sides of the tenderloins generously with kosher salt and pepper.
  4. Heat a large, oven-proof sauté pan or cast iron skillet over medium high heat. Add a couple tablespoons of olive oil. Sear all sides of the tenderloin until golden and crusty, total 10 minutes. Transfer the pan to the oven for 10 to 15 minutes, until the center registers 137 degrees.
  5. Remove from the pan to a cutting board and cover with foil. Let rest for 10 to 15 minutes. Carve into diagonal pork medallions for serving. Pink in the middle is okay in pork. Not in chicken. So don't be scared. Serve with any of the juices that escape while carving.

More Great Recipes: Pork Tenderloin|Pork|Entrees|Breakfast

Topics: Holiday Entertaining, Christmas

💬 View Comments ()

Comments (23) Questions (2)


26 days ago Ross in PSP and ATL

So simple and delicious! We served it with a rice pilaf and purple cabbage coleslaw and it made for a perfect Saturday night dinner. We'll definitely have this again.


5 months ago Brooke



5 months ago Melissa

Delicious! Can't wait to feed it to people- starting tomorrow at a family get together. Thanks!


9 months ago Sam

Fantastic, simple recipe. I've made it twice it the past two weeks - big hit!


9 months ago EmilyC

Made this for Sunday dinner and we all really enjoyed it! Love how simple and flavorful the marinade is. I got a late start and only marinated my pork for 2-3 hours but the flavors still came through really well. Will definitely make this again!


9 months ago Brussels Sprouts for Breakfast

So glad you made and enjoyed it, EmilyC!! It's great for this time of year.


10 months ago AmandaO

Excellent! I used digital thermometer to cook to 137 degrees. Perfect. Outside was seared and got very dark in the oven, so I was worried. Wasn't burnt at all.
Next time I would heat the marinade in a pan to pour over the pork afterwards as well.


10 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Such a good recipe. One of our favorite ways to prepare pork. Leftovers perfect for Cubans. ;o)


10 months ago Eric

Fantastic, this was perfect. Thank you!


10 months ago Brussels Sprouts for Breakfast

Thanks, Eric! Glad you enjoyed it!


about 1 year ago Akiko

Thank you for sharing the great recipe! It worked super and taste wonderful. I only used Dijon masterd and replaced rosemary to onion but it worked well :) I will try again with original ingrediapents.


over 1 year ago tommy

Marinated the tenderloins for about 6 hours. Used the grill rather than the oven. It was wonderful. I love recipes that have just a few ingredients. Great recipe!


over 1 year ago LeeLeeBee

This recipe was great! I marinated the pork for about 24 hours/ My pork tenderloins were just over a pound each, and they were slightly overdone after 10 minutes in the oven. Next time I'll try to buy 1.5 lb tenderloins, as mentioned in the comments, and watch them a bit more carefully.


over 1 year ago Marilena

Made it tonight and was juicy, tender and very flavorful!


over 1 year ago lydialynn

How big are the pork tenderloins that are supposed to be used with this recipe?


over 1 year ago Brussels Sprouts for Breakfast

Hey Lydialynn. I'd use tenderloins around 1.5 lbs.


over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

What a perfect weeknight meal! Easy but fancy seeming - I love it!


over 1 year ago Brussels Sprouts for Breakfast

Thanks, Emily!


over 1 year ago Brussels Sprouts for Breakfast

Thanks for the Wildcard pick, Food52 editors!


over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Wow, this looks so appealing! Congratulations. I plan to make this beautiful, simple roast this weekend, and I cannot wait. ;o)


over 1 year ago Brussels Sprouts for Breakfast

Thank AJ! I hope you enjoy it!


over 2 years ago sexyLAMBCHOPx

sexyLAMBCHOPx is a trusted home cook.

Looks delicious!