Honey Mustard Pork Tenderloin
"MY HUSBAND LOVES THIS, WE HAVE IT ALMOST EVERY NIGHT.. VERY EASY!!!"
photo by KellyMae
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
5-6
ingredients
- 3⁄4 cup honey
- 6 tablespoons light brown sugar
- 6 tablespoons cider vinegar
- 3 tablespoons Dijon mustard
- 1 1⁄2 teaspoons paprika
- 4 (3/4 lb) pork tenderloin
- 1 teaspoon salt
- 1 teaspoon pepper
directions
- STIR TOGETHER 1ST 5 INGREDIENTS.
- WELL BLENDED.
- PLACE PORK IN LARGE GREASED CASSEROLE DISH.
- SPRINKLE EVENLY SALT AND PEPPER.
- POUR HONEY MIXTURE OVER PORK.
- BAKE UNCOVERED AT 375 DEGREES FOR 30 MINUTES MIDDLE SHOULD BE SLIGHT PINK.
- ENJOY!
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Reviews
-
This is easy and very tasty! -
Great Recipe! Didn't have enough liquid honey, so used creamed honey to replace....used grainy mustard. Baked in convection at 375 for 30 minutes (gave it an extra 5--I had a 1lb8oz roast) it was 145 degrees--let sit while I reduced the sauce for 10 minutes--super moist and flavourful! Thanks for sharing!
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oh my! I do LOVE honey mustard! Let's see...I bought a 1lb tenderloin and sliced it into 3/4 inch thick medallions. I had decided to put it together earlier in the day. I poured the sauce over the medallions and let them sit covered in the fridge for about 5 hours. I baked them at 350 for 30 minutes but they got over done...next time (and there will SO be a nnext time) I will check them at 20 mins. Served with baked potatoes and green beans. Yum! -
yummy! but there was what seemed to me a crazy amount of sauce! next time i may try making a little less sauce and baking at a lower heat for a longer time, just to see how that goes, maybe covering for part of it. But as it is, this was easy and tasty. -
This was good, but didn't wow me. The tenderloin was 'chewy' but that is a problem I've had in the past, so maybe I just don't like tenderloins. Added salt & pepper to honey mixture. Lined a pan just big enough for the tenderloin with tinfoil. Added the sauce in stages, sort of basting.
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Tweaks
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Will do this often! (Ran out of honey so cut it half-and-half with maple syrup, used Balsamic instead of Cider vinegar ... and inserted slivers of garlic into the tenderloin before roasting.)
