Honey Mustard Pork Tenderloin

By Brussels Sprouts for Breakfast
February 21, 2013
38 Comments


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
Prep time: 3 hrs 45 min
Cook time: 25 min

Ingredients

  • 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

Directions

  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.

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Reviews (38) Questions (2)

38 Comments

Kasia S. September 25, 2018
Guys, could you please help me? I don´t have a termometer so I cannot see if it´s 137... Any ideas how long it takes to reach that point? THanks a lot!!
 
Ann B. September 10, 2018
I love pork tenderloin, but my family is a little more neutral about it. Not after this recipe. The meat was very tender and flavorful. My husband made the marinade, and I roasted the pork. Easy, even for week-night cooking.
 
Meg C. December 28, 2017
I want to cook this for a family gathering. My only hesitance I’d the marinade looks so slight. Only 1/2 lemon’s juice etc. are those amounts really enough for 2 loins?
 
Melanie J. April 26, 2017
I've made this multiple times now and I LOVE it. It's SO EASY, fast, healthy, simple (under 10 ingredients!), it's definitely been incorporated into my weeknight rotation.
 
Author Comment
Brussels S. April 26, 2017
I'm glad you like it!! I just made it and grilled it... try it!
 
Meg C. December 28, 2017
Did u use exact proportions? The amounts seem really small. <br />
 
chop C. April 16, 2017
Made this first time this week for a week night dinner. Went a little heavy on the rosemary which I like. My wife said oh my god this is guest worthy. So I we had the adult "kids" coming into town and I cooked this dish last night again for seven people. Everyone raved about what a flavor bomb this dish is and there were multiple trips back to nibble on seconds. I marinated the pork both time for over 24 hours. When I was in the kitchen this morning pouring a cup of coffee my son-in-law came into the kitchen and his first words were, that pork last night was awesome. Nuff said.
 
Author Comment
Brussels S. April 26, 2017
So glad you love it as much as I do!!
 
Kim January 31, 2017
This recipe is s great! Family of five loved it!
 
Author Comment
Brussels S. February 2, 2017
Thanks, Kim! My family loves it as well. Easy and delicious!
 
Kaite September 25, 2016
Made this for the first time today. We grilled the pork. I could not get enough of it! I was practically licking my plate clean. The marinade is so simple yet it really works its magic on the pork. I'm thinking of trying it on chicken too as I imagine it would work as well. This one's a keeper!
 
foodlover April 13, 2016
I was hesitant to try this because I'm not a huge fan of mustard, but the comments were so positive and I've been looking for a great pork tenderloin recipe. Magic!! So glad I tried it. The mustard flavor is not overwhelming at all. Thank you so much for posting this recipe :)<br />
 
Author Comment
Brussels S. April 13, 2016
I'm so glad you liked it! It's a family favorite over here!
 
karencooks October 29, 2015
A simple recipe with delicious results. We grilled it and it was great!
 
Author Comment
Brussels S. October 29, 2015
So glad you liked it!! Grilling it is a great idea. I'll have to try it myself!
 
Ross I. August 9, 2015
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.
 
Brooke April 10, 2015
Grillable?
 
Melissa April 2, 2015
Delicious! Can't wait to feed it to people- starting tomorrow at a family get together. Thanks!
 
Sam December 9, 2014
Fantastic, simple recipe. I've made it twice it the past two weeks - big hit!
 
EmilyC December 8, 2014
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!
 
Author Comment
Brussels S. December 9, 2014
So glad you made and enjoyed it, EmilyC!! It's great for this time of year.
 
AmandaO November 9, 2014
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.<br />Next time I would heat the marinade in a pan to pour over the pork afterwards as well.
 
AntoniaJames November 4, 2014
Such a good recipe. One of our favorite ways to prepare pork. Leftovers perfect for Cubans. ;o)
 
Kaite September 26, 2016
Followed your lead and made Cubans tonight with my leftovers. Good call! That sandwich made me such a happy person!
 
Eric November 1, 2014
Fantastic, this was perfect. Thank you!
 
Author Comment
Brussels S. November 3, 2014
Thanks, Eric! Glad you enjoyed it!
 
Akiko June 7, 2014
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.
 
tommy May 10, 2014
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!<br />
 
LeeLeeBee April 12, 2014
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.