Pork Tenderloin with Honey Mustard Sauce


I’ve had a few pork tenderloins in the freezer for a while now and it was about time to use them up.  I love pork tenderloin because not only is it lean, it’s almost like a blank canvas for so many types of sauces.

While I was visiting one of my fellow Oregon bloggers, Pam over at For The Love of Cooking, she had just posted this honey mustard sauce recipe and I knew I had to make it.

It was so incredibly easy, taking about five minutes to mix up.  The family gobbled it up and the sauce was cleaned up with mashed potatoes on the side.

So perfect and QUICK!!!  Thanks Pam, I needed this!


In a small bowl combine Dijon mustard, honey, apple cider vinegar, apple juice, 1 teaspoon olive oil and minced garlic.  Cover with plastic wrap and set aside on the counter for a few hours, allowing the flavors to meld together.

Remove the silver skin, if any, from the pork tenderloin and season the meat with salt and freshly ground pepper.

Preheat oven to 425 degrees.  Heat remaining 1 teaspoon of olive oil in a large oven proof skillet over medium-high heat.  Once hot, add the pork tenderloin and sear the meat on all sides.  Place a meat thermometer into the thickest part of the tenderloin and place the skillet into the oven.  Bake for approximately 15 minutes (times will vary depending on the size of the tenderloin) or until meat thermometer (cooking with a meat thermometer guarantees perfection, I never make a tenderloin without it) reaches 145 degrees (medium).  Remove from oven, cover and let stand 5 minutes before slicing.


Heat the sauce in a small saucepan or in the microwave until warmed.  Pour the sauce over sliced pork and serve.

Print Recipe

Pork Tenderloin with Honey Mustard Sauce

Recipe from: The Love of Cooking | Serves: 4

Ingredients

  • 2 teaspoons Olive oil, divided
  • 1-2 lb Pork tenderloin
  • Kosher salt and coarsely ground pepper
  • 2 Tablespoons Dijon mustard
  • 1-1/2 Tablespoons Honey
  • 1-1/2 Tablespoons Apple cider vinegar
  • 1 Tablespoon Apple juice
  • 2 cloves Garlic, minced

Directions

  • In a small bowl combine Dijon mustard, honey, apple cider vinegar, apple juice, 1 teaspoon olive oil and minced garlic. Cover with plastic wrap and set aside on the counter for a few hours, allowing the flavors to meld together.
  • Remove the silver skin, if any, from the pork tenderloin and season the meat with salt and freshly ground pepper.
  • Preheat oven to 425 degrees. Heat remaining 1 teaspoon of olive oil in a large oven proof skillet over medium-high heat. Once hot, add the pork tenderloin and sear the meat on all sides. Place a meat thermometer into the thickest part of the tenderloin and place the skillet into the oven. Bake for approximately 15 minutes (times will vary depending on the size of the tenderloin) or until meat thermometer reaches 145 degrees. Remove from oven, cover and let stand 5-10 minutes before slicing.
  • Heat the sauce in a small saucepan or in the microwave until warmed. Pour the sauce over sliced pork and serve.
  • My pork tenderloin was 2 pounds so I doubled the sauce recipe.


One Year Ago:
 
Cheater’s Key Lime Pie
Two Years Ago:  Whiskey-Glazed Corned Beef

Post a Comment

32 Comments

  1. nina 1

    Quess what I have in the freezer……..oh yes baby, a giant pork tenderloin,yummee!!!!

  2. I saw this recipe on Pam’s site, and it looked easy and delicious!
    I think I will try it too, I am always looking for new wasy for pork tenderloin.

  3. This looks good and easy…a great combination.

  4. June 4

    Love pork tenderloin and this looks exceptional. We’ll be giving this a try PDQ.

  5. An awesome meal and the honey mustard looks wonderful!

  6. Lena in VT 6

    That is beautiful and so easy to make!!!

  7. dawn 7

    pam makes the best sauces!

  8. elra 8

    That look delicious Cathy. Love the mustard dressing.

  9. Oh my mustard rub on a pork loin… NOTHING BETTER!

  10. dawn 10

    That beautiful color…I love it. A very nice dinner!

  11. be 11

    I have 2 little pork tournedos in the freezer that would appreciate this sauce.

  12. Barbara 12

    I used to make a ham loaf that used a honey mustard topping. I had forgotten all about it. (Also lost the recipe years ago)
    I have got to make a pork tenderloin. I’ve been collecting recipes and there are so many delicious ways to make this. But I really like the mustard/honey/apple cider taste.

  13. I just made the chocolate malt cupcakes with my grandkids. they are divine!

    You’re posting too many recipes for me to keep up with. I have the scones, the cake, and now the pork tenderloins to try.

  14. Lisa Sipple 14

    Making this for dinner tonight!

  15. grace 15

    pam is my pork loin mentor–she’s always coming up with crafty ways to prepare it. nicely done, cathy–it looks amazing!

  16. pam 16

    I marked this on her blog and I’m marking it here too! Maybe then I will remember!

  17. Julie 17

    I’m always a fan of pork, and this sauce sounds yummy :)

  18. Mmmmmm! I can almost smell this. I’ve only made a couple of pork tenderloins before and its’ always boring and not so exciting or flavorful. The mustard sauce with this is bound to change all of that!

  19. I’ve been making pork tenderloin quite often lately and I’ve been a little bored with it. This honey mustard sauce is an awesome way to jazz things up! Can’t wait to give it a try!

  20. There can never be too many good pork tenderloin recipes! I make one with maple syrup and apple cider vinegar that everyone begs for. I’ll be adding this one to the repertoire. Thanks, Cathy!

  21. Lea Ann 21

    This looks wonderful. I’m sending this over to my friend Kathy, the pork tenderloin queen.

  22. leslie 22

    mmmm.what a versatile little sauce!!

  23. julo 23

    Lean, blank canvas, and oh so tender and delicious! I love pork tenderloin as well. This sauce sounds great! :)

  24. Marjie 24

    I saw this on Pam’s site, too. I’ve been on a honey-mustard kick lately, but never thought to add vinegar to it!

  25. Liz C. 25

    I do love pork tenders with sauces. Yum! Thanks for sharing this new one.

  26. annbb 26

    Flavors I love! Definitely doing this!

  27. Pam 27

    I am so glad you liked it – we all did too. Your photos are excellent like always. Thanks for the shout out and link back to my site.

  28. Margaret 28

    The sauce was a little too salty for me (and yes I used Kosher salt)
    The pork was cooked perfectly, will use this method for pork again

  29. I just bought some pork tenderloin with the intention of grilling them on one of the BBQ weekends and thought I would look for a recipe to do something different than the usual hot pepper, sausage and beer that I usually do. Seeing this recipe makes me forget about grilling and I’ll be cooking this for dinner this Sunday.

    Sharing your method of cooking this kind of meat is really helpful. Thanks!

  30. ellen 30

    I found your site using StumbleUpon…..It is the most amazing site, and my very new favorite. It’s beautiful and your recipes are so easy and so good! Thank you!

  31. I like this method for cooking the pork

  32. Sally McGraw 32

    Making this for dinner tonight – just made the honey mustarde sauce…smells AMAZING!

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>