I love pork tenderloin because not only is it lean, it’s almost like a blank canvas for so many types of sauces.
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!!!
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 3 minutes before slicing.
Heat the sauce in a small saucepan or in the microwave until warmed. Pour the sauce over sliced pork and serve.
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.
Pork Tenderloin with Honey Mustard Sauce
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 and let stand 3 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.
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