Best 2 Honey Mustard Glazed Pork Tenderloin Recipes

Pork tenderloin is a lean, tender cut of meat that is perfect for a quick and easy weeknight meal. When glazed with a mixture of honey, mustard, and spices, it becomes a flavorful and juicy dish that is sure to please the whole family. This article will provide you with a variety of recipes for honey mustard glazed pork tenderloin, so you can find the one that best suits your taste.

Let's cook with our recipes!

HONEY-MUSTARD GLAZED PORK TENDERLOIN

Honey-Mustard Glazed Pork Tenderloin image

"Here's a well-seasoned recipe originally for the grill," explains Virginia Smith in Peoria, Illinois. "But we liked it so much that I changed it for the oven just so we could enjoy it all year long!"

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 2 servings.

Number Of Ingredients 13

Ingredients

2 teaspoons dried oregano
1 teaspoon dried parsley flakes
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
Dash pepper
Dash cayenne pepper
1 pork tenderloin (3/4 pound)
GLAZE:
4-1/2 teaspoons brown sugar
4-1/2 teaspoons Dijon mustard
1/4 teaspoon honey

Steps:

In a small bowl, combine the first eight ingredients. Rub over pork. Place in a large resealable plastic bag. Seal bag and refrigerate overnight. , Combine the glaze ingredients. Place tenderloin on a rack in a foil-lined shallow roasting pan. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°, basting occasionally with glaze. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 263 calories, Fat 7g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 737mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

HONEY-MUSTARD GLAZED PORK TENDERLOIN WITH GRILLED VEGETABLES

Honey-Mustard Glazed Pork Tenderloin with Grilled Vegetables image

Provided by Ming Tsai

Categories main-dish

Time 4h45m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1/2 cup naturally brewed soy sauce
2 tablespoons garlic, minced
1 tablespoon ginger, minced
4 scallions, sliced
1/2 cup honey
2 tablespoons Dijon mustard
1/2 cup red wine
1/4 cup canola oil
4 pork tenderloins, silver skinned removed
1 Japanese eggplant, cut in half, lengthwise
1 zucchini, cut in thirds lengthwise
1 red bell pepper, cut in half, de-seeded
1 large red onion, peeled and cut into 1/2-inch slices
2 large sweet potatoes, skin on, washed and cut into 1/2-inch slices
1 fennel, de-cored, cut in thirds, lengthwise
Salt and black pepper, to taste
Canola oil, for cooking

Steps:

In a bowl, mix together the soy, garlic, ginger, scallions, honey, Dijon, wine and oil. Toss with pork to coat well and let marinate for at least 4 hours, refrigerated. Pull the pork out of the marinade. Place marinade in a small saucepan and bring to a boil and reduce by 25 to 30 percent. Meanwhile, in a large, hot saute pan coated lightly with oil, pan sear the pork until brown on all sides, about 10 to12 minutes total. Glaze the pork every 3 to 4 minutes with the reduced marinade. In a large bowl, mix together the eggplant, zucchini, pepper, onion, sweet potato and fennel. Toss lightly with oil, season and place on hot grill. Cook vegetables until done, chop into 1-inch pieces and check for flavor.
PLATING: On a dinner plate using an o-ring mold (3-inch diameter by 2 inches tall or a tuna fish can) fill with grilled veggies. Cut each tenderloin into 3 petit fillets and drizzle with reduced marinade.
WINE: Rosemont GSM, Australia

Tips:

Select a quality pork tenderloin: Choose a tenderloin that is firm and evenly colored, with no signs of bruising or discoloration.
Trim the pork tenderloin: Remove any excess fat or silverskin from the tenderloin before cooking.
Marinate the pork tenderloin: Marinating the tenderloin in a mixture of honey, mustard, olive oil, garlic, and herbs helps to tenderize the meat and infuse it with flavor.
Cook the pork tenderloin to the proper temperature: The internal temperature of the tenderloin should reach 145°F (63°C) for medium-rare, 155°F (68°C) for medium, or 165°F (74°C) for well-done.
Let the pork tenderloin rest before slicing: Allowing the tenderloin to rest for 10-15 minutes before slicing helps the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Honey mustard glazed pork tenderloin is a versatile and delicious dish that can be enjoyed for lunch or dinner. With its sweet and tangy glaze, tender meat, and simple preparation, it's a perfect choice for busy weeknights or special occasions. Experiment with different marinades and side dishes to create a unique and flavorful meal that your family and friends will love.