Honey-Mustard Tenderloin

Meal Ideas

Party with Pork

Prep Time: 5 minutes
Cook Time: 30 minutes

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

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

Roast in 375 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.

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

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

Random Safety Tip:

Cover a plate with plastic wrap to carry pork to the grill. Throw away. Use the clean plate carry food back in!

Ratings

See Reviews (2)

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.

Buying/Handling/Storing Tip:

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.

Other Pork Buying/Handling/Storing Tips

Ask Your Butcher

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.

More Butcher Tips

About the Cut

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.

Learn About the Pork Cuts

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.
More about this cooking method

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Honey-Mustard Tenderloin

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