Honey mustard pork tenderloin

Name: Honey mustard pork tenderloin
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: United States
Ingredients: 2 Pork tenderloins (about 400 g each); 2 tbsp Honey; 2 tbsp Wholegrain mustard; 1 tbsp Dijon mustard; 2 cloves garlic; 2 sprigs thyme; 100 ml Chicken stock; 2 tbsp Olive oil; Salt (to taste); Black pepper (to taste)

Pork tenderloin seared and finished in the oven with a sticky honey and mustard glaze. Pink, tender and quick.

35 min10 prep · 25 cook
MediumDifficulty
350 kcalper serving

Ingredients

4 servings

Pork tenderloins (about 400 g each)2
Honey2 tbsp
Wholegrain mustard2 tbsp
Dijon mustard1 tbsp
garlic2 cloves
thyme2 sprigs
Chicken stock100 ml
Olive oil2 tbsp
Saltto taste
Black pepperto taste

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Steps

1
Heat the oven to 200 °C. Trim the silvery skin off the tenderloins and season them.
2
Mix the honey, both mustards and the grated garlic in a bowl.
3
Sear the tenderloins in the oil in an ovenproof pan until browned on all sides.
4
Brush them with the glaze, add the thyme and stock to the pan and roast.
5
Rest the meat on a board while you stir the pan juices into a quick sauce over the heat.
6
Slice into thick medallions and serve with the sauce.

Tips and questions

How do I know the tenderloin is done?: Take it out at 63 °C in the centre and let it rest 5 minutes: it will be juicy and slightly pink. Past 70 °C it dries out quickly.
Why did the glaze burn?: Honey burns easily. Brown the meat first and brush on the glaze only for the oven stage, adding a splash of stock to the pan if it darkens too fast.
What should I serve it with?: Mashed potatoes, roast carrots or a green salad all work well with the honey and mustard sauce.

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Honey mustard pork tenderloin

Ingredients

Steps

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