Honey Mustard Pork Tenderloin

This elegant dish features a succulent pork tenderloin roasted with a tangy and sweet honey mustard glaze. It's surprisingly easy to prepare, delivering tender meat bursting with flavor.

Honey Mustard Pork Tenderloin
  • Prep time: 14 minutes
  • Cook time: 25 minutes
  • Total time: 39 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: American

Ingredients

  • 1.5 lbs pork tenderloin
  • 1/4 cup Dijon mustard
  • 2 tbsp honey
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Preheat oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels.
  2. In a small bowl, whisk together the Dijon mustard, honey, olive oil, apple cider vinegar, garlic powder, paprika, salt, and black pepper to create the honey mustard glaze.
  3. Place the pork tenderloin on a baking sheet lined with parchment paper or foil. Season the pork lightly with a pinch of salt and pepper.
  4. Brush about half of the honey mustard glaze evenly over the entire pork tenderloin.
  5. Roast in the preheated oven for 15 minutes.
  6. Remove from the oven, brush with the remaining glaze, and return to the oven for another 10-15 minutes, or until the internal temperature reaches 145°F (63°C) at the thickest part.
  7. Once cooked, remove the tenderloin from the oven and tent loosely with foil. Let it rest for 5-10 minutes before slicing.
  8. Slice the pork tenderloin into medallions and serve warm.
  9. Serve with any pan juices or extra glaze from the baking sheet.

Tips

  • Do not overcook the pork tenderloin; it is best when slightly pink in the center. Use a meat thermometer to ensure it reaches 145°F (63°C).
  • Patting the pork tenderloin dry before applying the glaze helps the glaze adhere better and promotes a more even sear (if searing first).
  • Allow the pork tenderloin to rest for at least 5-10 minutes after cooking. This allows the juices to redistribute, resulting in a more tender and juicy final product.
  • For an extra layer of flavor and a better crust, sear the tenderloin in an oven-safe skillet for 2-3 minutes per side before transferring it to the oven for roasting.
  • Ensure the glaze is evenly coated for consistent flavor in every bite.
  • Line your baking sheet for easier cleanup, as the honey glaze can become sticky.
  • If you prefer a thicker glaze, you can reduce any pan drippings in a small saucepan over medium heat until thickened.

Frequently Asked Questions

Can I prepare the honey mustard glaze in advance?

Yes, the honey mustard glaze can be made up to 3 days in advance and stored in an airtight container in the refrigerator.

What if I don't have apple cider vinegar?

You can substitute white wine vinegar or lemon juice for apple cider vinegar, though it may slightly alter the flavor profile.

How can I ensure the pork tenderloin is not dry?

The key is not to overcook it. Use a meat thermometer to pull the pork at 145°F, and always allow it to rest before slicing to retain its juices.