Honey Mustard Pork Tenderloin

By • February 21, 2013 • 11 Comments


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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.
A&M

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.

Comments (11) Questions (1)

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5 days 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.

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15 days ago Marilena Leavitt

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

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15 days ago lydialynn

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

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14 days ago Brussels Sprouts for Breakfast

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

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16 days ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

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

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16 days ago Brussels Sprouts for Breakfast

Thanks, Emily!

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16 days ago Brussels Sprouts for Breakfast

Thanks for the Wildcard pick, Food52 editors!

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17 days 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)

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17 days ago Brussels Sprouts for Breakfast

Thank AJ! I hope you enjoy it!

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about 1 year ago sexyLAMBCHOPx

Looks delicious!