Cast Iron
Honey Mustard Pork Tenderloin
Popular on Food52
56 Reviews
Libby S.
November 10, 2023
Absolutely delicious and EASY. Moist and flavorful. A great crowd pleaser
nicolecara
December 22, 2021
Hello! I am hoping you can help me with doubling this recipe. I have purchased 4 tenderloins to serve for Christmas Eve. I didn't look too closely at the recipe until now and didn't realize I was supposed to keep the tenderloin in the pan and transfer to the oven. The cast iron skillet I have can *maybe* fit one. Should I do them in batches and transfer to a baking sheet? This recipe came highly recommended to me so I really want to use it, just feeling really uncertain about how to sear and then finish in the oven with 4 tenderloins. Thank you in advance!
Melissa
December 22, 2021
Hi, I've never done more than one, but if I was to do it I'd sear them all separately, plate, cover and refrigerate and then when ready to bake I'd take them out of the fridge for a bit so they aren't really cold going into the oven and then bake them. A meat thermometer would be ideal.
A tip I'd like to pass on is to drizzle with honey at the end f baking instead of adding before searing. It makes a huge sticky mess of the pan. Good luck, it's a super tasty recipe.
A tip I'd like to pass on is to drizzle with honey at the end f baking instead of adding before searing. It makes a huge sticky mess of the pan. Good luck, it's a super tasty recipe.
Gabriella S.
March 5, 2021
Made this tonight in the sous vide and then seared the pork in a screaming hot pan afterwards. Poured the marinade/juices from the bag into a saucepan, reduced, and added cream and butter to finish. This was EXCELLENT. Roasted veg and a nice dry reisling accompanied beautifully.
MarcusPM
January 26, 2021
I needed a good recipe to try as I’d bought just a giant Pork loin on sale at Costco. Food52 is always my go to for new recipe ideas. This one sounded good and it was indeed wonderful. Good thing too because I had to cut that loin into three giant chunks. I put marinade in each of three bags and froze the other two. The first one was delicious. Now a month later, I defrosted the second and prepared it the same way, even better. The third one is waiting to come out of the freezer for a special dinner.
Kytn E.
January 17, 2021
I was looking for a new recipe for pork tenderloin and found this last night. I had all the ingredients so I put the marinade together and let it do its thing. Made it today and we were both impressed. I will definitely be making this again 😋😋😋
Babs I.
January 7, 2021
Best, most tender pork tenderloin ever, and I make it about once a month. I didn’t have honey, but substituted brown sugar. It’s perfect.
Elaine H.
August 11, 2020
Sounds like a good recipe although letting it cook only to 137 F sounds scary to me. You want to cook pork to 145 for at least 5 minutes - undercooked pork infected with Trichinella spiralis can lead to trichinosis. It's not common but who wants to risk getting parasites.
Pooja K.
May 1, 2020
One of the best pork tenderloin recipies out there! I have looked for a good one and this is it! Everyone raved about it. Thank you Food 52!
suzanne B.
October 17, 2019
Great. Substituted maple syrup for honey. Seared and cooked on stovetop. Deglazed with dry sherry and made sauce by adding marinade into pan.
suzanne B.
October 17, 2019
The best pork tenderloin I’ve done. Substituted Maple syrup for honey. Seared and cooked in pan on stovetop then deglazed with some dry sherry and added in the marinade to create a sauce.
SandraH
March 14, 2019
This was really good! I marinated the pork for 4 hours, cooked it to about 139/140 degrees and let rest, covered, for 10 minutes. Served it with the pan juices and it was wonderful! This recipe is a keeper - thank you!
Claire
January 18, 2019
I thought this was great. I followed the recipe and used two 1.5 lb tenderloins and it cooked perfectly.
Karen S.
January 15, 2019
Made this last night and loved it. I had prepared it the day before so it had marinated for a little over 24 hours. You know what the best part is? I'm serving the second tenderloin tonight with some curried rice.
Betsy
November 29, 2018
Going to try this tonight. Wondering if I can throw Brussel sprouts and onions (red or yellow?) in there to make it a one-pan meal. What do ya'll think? Oh and I don't have time to marinade for three hours, so I'll report if that's a problem.
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!!
Martin
January 24, 2019
Get a thermopop. It costs 30 dollars and it is worth it, if only for the peace of mind of knowing your food is safe to eat. It took me too long to buy one.
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.
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.
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 :)
karencooks
October 29, 2015
A simple recipe with delicious results. We grilled it and it was great!
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.
Melissa
April 2, 2015
Delicious! Can't wait to feed it to people- starting tomorrow at a family get together. Thanks!
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!
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.
Next time I would heat the marinade in a pan to pour over the pork afterwards as well.
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!
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!
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.
lydialynn
April 2, 2014
How big are the pork tenderloins that are supposed to be used with this recipe?
AntoniaJames
March 31, 2014
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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