Honey Mustard Pork Tenderloin
Indulge in the perfect balance of savory and sweet with this Honey Mustard Pork Tenderloin recipe—a tender, juicy cut of pork coated in a rich, flavorful marinade of Dijon mustard, whole grain mustard, honey, and fresh rosemary. This quick and elegant dish combines the ease of a 10-minute prep time with the depth of flavors from golden searing and roasting to perfection. The glazed finishing touch, made by warming the reserved marinade, elevates every bite with a luscious, tangy sweetness. Perfect for weeknight dinners or special occasions, this pork tenderloin pairs beautifully with roasted vegetables or creamy mashed potatoes. Ready in under 30 minutes, it's the ideal choice for anyone looking to create a gourmet experience with little effort.
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Recipe Information
Ingredients
- 1 pound pork tenderloin
- 3 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 3 tablespoons honey
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup chicken broth (optional, for deglazing)
Instructions
Preheat your oven to 400°F (200°C).
Trim any excess fat or silver skin from the pork tenderloin, and pat dry with paper towels.
In a small bowl, whisk together the Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, chopped rosemary, salt, and black pepper to create the marinade.
Brush half of the honey mustard marinade evenly over the pork tenderloin, ensuring it is fully coated. Reserve the remaining marinade for later.
Heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil to the skillet and sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
Once seared, brush a little more of the reserved marinade over the tenderloin, then transfer the skillet to the preheated oven.
Roast the pork tenderloin in the oven for 18-20 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness.
While the pork is roasting, heat the remaining marinade in a small saucepan over low heat to create a warm glaze. Add a splash of chicken broth for deglazing, if desired.
Once the pork is done, remove it from the oven and let it rest for 5 minutes before slicing.
Slice the tenderloin into medallions, drizzle with the warm honey mustard glaze, and serve immediately.
Nutrition Facts
Calories |
1222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 665153 mg | 28920% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 51.7 g | ||
| Protein | 113.0 g | 226% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 54 mg | 4% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2193 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
