Recipe Details

Honey-Mustard Tenderloin

Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

1 pound pork tenderloin
4 tablespoons honey
2 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon Dijon-style mustard

Cooking Directions

Combine all ingredients but tenderloin; coat tenderloin well with sauce.

 Roast in 450 degrees F oven for 20-27 minutes, basting occasionally, until meat thermometer registers 145 degrees Fahrenheit, followed by a 3-minute rest time. Slice thinly to serve.

Serves 4.

Serving Suggestions

A simple way to turn a weekday meal into something special. Serve with wild rice mix and steamed fresh asparagus.

Nutrition Information

Calories: 208 calories
Protein: 23 grams
Fat: 3 grams
Sodium: 143 milligrams
Cholesterol: 63 milligrams
Saturated Fat: 1 grams
Carbohydrates: 25 grams
Fiber: 0 grams

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About the Cut: Tenderloin

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.


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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days.  If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.


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Butcher's Tips

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.


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Delicious!!
by anonymous 02/26/2014
Love pork tenderloin in many different ways but this is my new favorite! I don't even like vinegar but it is the perfect balance to the sweetness.

Easy, Tasty
by Garner 07/21/2011
This is a quick dinner and the family was pleased. 

The Queen
by JoAnn 01/20/2011
 The pork turns out so tender and tasty using this recipe.