Best Honey Mustard Pork Tenderloin Recipes

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HONEY MUSTARD PORK TENDERLOIN



Honey Mustard Pork Tenderloin image

This meal is so quick, easy, and so good. I usually have all the ingredients on hand and everyone enjoys the honey mustard flavor. -Joyce Moynihan, Lakeville, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 pork tenderloin (1 pound)
GLAZE:
1/4 cup honey
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 400°. Place pork on a greased rack in a 15x10x1-in. baking pan lined with foil. In a small bowl, combine glaze ingredients; set aside 3 tablespoons glaze for basting. Spoon remaining glaze over pork., Bake, uncovered, until a thermometer reads 145°, 24-28 minutes, basting occasionally with reserved glaze. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 226 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 386mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

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

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

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

ROASTED PORK TENDERLOIN WITH HONEY MUSTARD SAUCE



Roasted Pork Tenderloin With Honey Mustard Sauce image

Delicate and lean, pork tenderloin is an excellent cut that can be roasted whole or sliced into medallions. This recipe will allow you to prepare the rest of the meal while the tenderloin is roasting in the oven. I like to serve this with sauteed apple slices, sweet potato cakes and haricotes vert with walnuts.

Provided by Stinkerbell

Categories     Pork

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

3 lbs pork tenderloin, whole
1 1/2 teaspoons salt
3/4 teaspoon fresh ground black pepper
2 tablespoons vegetable oil
2 cloves garlic, minced
2 tablespoons minced shallots
1 tablespoon tomato paste
2 tablespoons whole grain mustard
2 tablespoons honey
2 1/2 tablespoons red wine vinegar
1 1/2 teaspoons thyme, chopped
1/2 teaspoon salt
1 teaspoon black peppercorns, crushed
1 1/3 cups vegetable broth or 1 1/3 cups chicken broth

Steps:

  • Preheat oven to 425*F.
  • Place a rack in a roasting pan, spray with nonstick spray, and place in oven.
  • Remove any excess fat or silverskin from the tenderloin.
  • Season the tenderloin with salt and pepper.
  • Heat the vegetable oil in a large saute pan over medium high heat.
  • Sear the tenderloin until it is golden brown on all sides, about 5 minutes.
  • Remove the tenderloin and place it on the rack in the roasting pan.
  • Roast to the desired doneness.
  • (Pork is safely cooked when it reaches an internal temperature of 160*f) This will take approximately 15 to 20 minutes.
  • while the tenderloin is roasting, return the saute pan to medium heat.
  • Add the garlic and shallots; cook until fragrant, about 1 minute.
  • Add the tomato paste and cook until slightly browned.
  • Add the mustard, honey, vinegar, thyme, salt, pepper and chicken broth.
  • Bring to a boil, then simmer until the mixture reduces to a sauce consistency, about 10 minutes.
  • Keep warm.
  • Remove the tenderloins from the oven and let stand 5 to 10 minutes, before slicing.
  • Carefully skim and discard the fat from the pan juices.
  • Pour the degreased pan juices into the sauce.
  • Bring the sauce to a boil again, reduce the heat and simmer until it is slightly reduced again.
  • Serve the pork sliced with the warm honey-mustard sauce.

HONEY MUSTARD PORK TENDERLOIN



Honey Mustard Pork Tenderloin image

Brush this simple honey-mustard-garlic mixture onto pork before grilling to create a delicious and pretty glaze.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 6

1 pork tenderloin (3/4 lb)
1 tablespoon honey
1 tablespoon Dijon mustard
2 teaspoons olive or vegetable oil
1 teaspoon finely chopped garlic (1 to 2 cloves)
1/2 teaspoon dried oregano leaves

Steps:

  • Heat oven to 425°F. Line 15x10x1-inch pan with foil; place pork tenderloin in pan. In small bowl, mix remaining ingredients; brush over pork tenderloin.
  • Bake 25 to 30 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Let stand 5 minutes. Cut diagonally into slices.

Nutrition Facts : Calories 150, Carbohydrate 5 g, Cholesterol 55 mg, Fat 1, Fiber 0 g, Protein 19 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 4 g, TransFat 0 g

QUICK AND EASY HONEY MUSTARD PORK TENDERLOIN - WW



Quick and Easy Honey Mustard Pork Tenderloin - Ww image

It is good the way it is but maybe even better if you marinate it in the honey mustard mixture. 5 Weight Watcher points per serving. Sorry, this recipe isnt' core.

Provided by Budgiegirl

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 whole pork tenderloin
4 tablespoons honey
2 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon Dijon mustard

Steps:

  • Combine all ingredients except the tenderloin; coat the tenderloin well with the sauce.
  • Roast in a 375 degree oven for 20-30 minutes, basting occasionally, until the meat thermometer registers 155-160 degrees.
  • Slice thinly.

Nutrition Facts : Calories 93.9, Fat 0.1, Sodium 45.9, Carbohydrate 24.4, Fiber 0.2, Sugar 24, Protein 0.2

PORK TENDERLOIN WITH HONEY MUSTARD SAUCE



Pork Tenderloin with Honey Mustard Sauce image

Provided by Taste of Home

Time 55m

Yield 5 to 6 servings.

Number Of Ingredients 10

1 Reynolds® Oven Bag, Large Size
1 tablespoon flour
1/3 cup orange juice
2 tablespoons honey
2 tablespoons Dijon mustard
2 pork tenderloins (3/4 pound each)
Dried basil
Seasoned salt
4 medium carrots, sliced
2 medium apples, cored and cut in eight slices

Steps:

  • Preheat oven to 350°F., Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep., Add orange juice, honey and mustard to oven bag. Squeeze bag to blend in flour. Sprinkle tenderloins with basil and seasoned salt. Place in bag, tucking the narrow end of each tenderloin under for even cooking. Place carrots and apple slices in bag around tenderloins., Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan., Bake 40 to 45 minutes or until meat thermometer reads 160°F.

Nutrition Facts :

SWEET AND SOUR HONEY MUSTARD PORK TENDERLOIN



Sweet and Sour Honey Mustard Pork Tenderloin image

I could not get my husband to eat pork loin or roasts. I tried dozens of recipes, but he would just say it was okay but would never want me to make it again. After numerous tries I came up with this, and he likes it, but only if the rub stays on it for 24 hours. Believe me he knows when it doesn't! Now it is a regular on the menu without complaint. I hope others like it.

Provided by deb1001

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time P1DT1h55m

Yield 6

Number Of Ingredients 8

1 (2 pound) pork tenderloin, trimmed of fat
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon paprika
¼ cup sweet and sour sauce (such as Kikkoman®), or as needed
3 tablespoons honey
4 teaspoons prepared yellow mustard
2 cups water, or as needed

Steps:

  • Rinse pork tenderloin with cold water, pat dry, and place in a baking dish.
  • Whisk chili powder, garlic powder, and paprika together in a bowl. Rub mixture all over pork tenderloin until completely covered. Cover baking dish with aluminum foil and refrigerate for 24 hours.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Brush a thin coat of sweet and sour sauce all over tenderloin and let rest for 10 minutes.
  • Whisk honey and mustard together in a bowl. Brush a heavy coat of honey mustard onto the tenderloin. Pour water into the baking dish to reach a depth of 1/2-inch. Cover the baking dish with aluminum foil.
  • Cook until pork is slightly pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 182.8 calories, Carbohydrate 12.2 g, Cholesterol 65.5 mg, Fat 4 g, Fiber 0.5 g, Protein 23.7 g, SaturatedFat 1.3 g, Sodium 135.9 mg, Sugar 8.8 g

GIADA'S PORK TENDERLOIN WITH HONEY-MUSTARD SAUCE



GIADA'S PORK TENDERLOIN WITH HONEY-MUSTARD SAUCE image

Categories     Pork     Bake     Quick & Easy     Fall

Yield 8 people

Number Of Ingredients 18

For the pork:
Vegetable oil cooking spray
2 (1-pound) pork tenderloins
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons safflower or grapeseed oil
For the sauce:
2 tablespoons safflower or grapeseed oil
3 garlic cloves, minced
2 large shallots, chopped
1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup dry white wine, such as Pinot Grigio
1/2 cup honey
1/2 cup Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon chopped fresh thyme leaves
1 tablespoon unsalted butter, at room temperature

Steps:

  • To make the pork: Position an oven rack in the center of the oven and preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Season the pork with the salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the pork and brown on all sides, about 8 minutes. Transfer the pork to the prepared baking sheet and bake until a meat thermometer inserted into the thickest part of the meat registers 160 degrees F, about 30 minutes. Allow the meat to rest for 10 minutes on a cutting board before slicing 1/4- to 1/2-inch-thick slices. To make the sauce: In the same skillet used for browning the pork, heat the oil over medium-high heat. Add the shallots, salt, and pepper. Cook until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Pour in the wine and use a wooden spoon to scrape up the brown bits that cling to the bottom of the pan. Simmer for 1 minute. Whisk in the honey, mustard, vinegar and thyme. Simmer until thickened, 2 minutes. Remove from the heat and stir in the butter until melted and smooth. Top the pork slices with the honey mustard sauce and serve.

PORK TENDERLOIN SANDWICHES WITH HONEY MUSTARD



Pork Tenderloin Sandwiches with Honey Mustard image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h5m

Yield 6 sandwiches

Number Of Ingredients 17

Vegetable oil cooking spray
Two 1-pound pork tenderloins
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons grapeseed oil
2 tablespoons grapeseed oil
2 large shallots, chopped
1/2 teaspoons kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
3 cloves garlic, minced
1/2 cup white wine, such as pinot grigio
1/2 cup honey
1/2 cup Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon chopped fresh thyme
2 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
6 sourdough demi-baguettes or rolls, halved lengthwise

Steps:

  • For the pork tenderloin: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Set aside.
  • Sprinkle the pork with the salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the pork and brown on all sides, about 8 minutes. Transfer the pork to the prepared baking sheet and bake until a meat thermometer inserted into the thickest part of the meat registers 160 degrees F, about 30 minutes. Allow the meat to rest for 10 minutes before slicing. Slice the pork into 1/4-to-1/2-inch-thick slices.
  • For the honey mustard: Heat the oil over medium-high heat in the same skillet used for browning the pork. Add the shallots, salt and pepper. Cook until the shallots are soft, about 3 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 1 minute. Whisk in the honey, mustard, vinegar and thyme. Simmer until thick, 2 minutes. Stir in the butter until melted and smooth. Season with salt and pepper.
  • To assemble the sandwiches: Slather the honey mustard on the cut sides of the baguettes. Arrange the pork slices in a single layer on the bottom halves of the baguettes. Spoon a little more honey mustard on top of the pork. Place the remaining baguette halves on top and serve. Serve any extra honey mustard alongside.

HONEY MUSTARD PORK TENDERLOIN



Honey Mustard Pork Tenderloin image

Make and share this Honey Mustard Pork Tenderloin recipe from Food.com.

Provided by joshua cynthia sc

Categories     Pork

Time 45m

Yield 5-6 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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!

Nutrition Facts : Calories 557.3, Fat 10.1, SaturatedFat 3.3, Cholesterol 177.1, Sodium 717, Carbohydrate 59.5, Fiber 0.8, Sugar 58, Protein 57

EASY PORK TENDERLOIN IN HONEY MUSTARD VINAIGRETTE



Easy Pork Tenderloin in Honey Mustard Vinaigrette image

This three step recipe melts in the mouth. Great for nights when you want a satisfying wholesome meal, but don't have time for a lot of prep work.

Provided by Kzatrini

Categories     Very Low Carbs

Time 50m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

2 tablespoons honey mustard
4 tablespoons Italian dressing
1 teaspoon vegetable oil
1/4 teaspoon pepper
1/8 teaspoon salt
1 lb pork tenderloin
1/2 cup water

Steps:

  • Heat oven to 350°F.
  • Mix honey mustard, Italian dressing, oil, salt and pepper in small bowl.
  • Place pork tenderloin in baking dish.
  • Cover tenderloin with sauce.
  • Add water to bottom of baking dish. Adding more water may be necessary later if water evaporates during cooking. You don't want extra sauce to burn on the bottom of the baking dish.
  • Bake for 30-40 minutes or until oven thermometer reads 145°F You may leave in oven until pork reaches 150-155°F if you prefer it well done.

Nutrition Facts : Calories 204.8, Fat 10.1, SaturatedFat 2.2, Cholesterol 73.8, Sodium 349.8, Carbohydrate 3.8, Fiber 0.1, Sugar 2.6, Protein 23.6

PORK TENDERLOIN SANDWICHES WITH HONEY MUSTARD



Pork Tenderloin Sandwiches with Honey Mustard image

i like to make this for a fast dinner my grand kids love it

Provided by barbara russo

Categories     Sandwiches

Time 55m

Number Of Ingredients 19

vegetable cooking spray
2/1 lb pork tenderloins
1 tsp kosher salt
1 tsp freshly ground black pepper
2 Tbsp grapeseed oil
PORK TENDERLOIN
HONEY MUSTARD
2 Tbsp grapeseed oil
2 large shallots
1/2 tsp kosher salt
1/4 tsp ground black pepper
3 clove garlic minced
1/2 c white wine such as pinot grigio
1/2 c honey
1/2 c dijon mustard
2 Tbsp red wine vinegar
1 Tbsp chopped fresh thyme
2 Tbsp butter, unsalted/cut into 1/2 inch pices at room temp
6 small sourdough demi- baguettes or rolls halved lengthwise

Steps:

  • 1. for the pork tenderloin: place an oven rack in the center of the oven Preheat the oven to 400 degrees F. Spay a heavy baking sheet with cooking spray Set aside
  • 2. Sprinkle the pork with salt and pepper. Heat the oil in large skillet over medium- high heat. add the and brown on all sides, about 8 minutes. Transfer the pork to the prepared baking sheet and bake until a meat thermometer inserted into the thickest part of the meat registers 160 degrees F. about 30 minutes Allow the meat to rest for 10 minutes before slicing. Slice the pork into 1/4 to 1/2 -inch- thick slices
  • 3. For the honey mustard: heat the oil over medium-high heat in the same skillet used to brown the pork Add the shallots, salt, and pepper. Cook until the shallots are soft, about 3 minutes. Add the garlic and cook until aromatic 30 seconds Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon Cook for 1 minute, whisk in the honey, mustard ,vinegar and thyme simmer until thick 2 minutes. Stir in the butter until melted and smooth. Season with salt and pepper
  • 4. To assemble the sandwiches slather the honey mustard on the cut side of the baguettes. Arrange the pork slices in a single layer on the bottom halves of the baguettes. Spoon a little more honey mustard on tpo of the pork place the remaning baguette halves on top and serve

HONEY MUSTARD PORK TENDERLOIN



HONEY MUSTARD PORK TENDERLOIN image

Categories     Pork     Dinner

Yield servings

Number Of Ingredients 10

2 pork tenderloins, about 1 pound each
salt and pepper
1 small clove garlic, minced
4 tablespoons grainy Dijon mustard or country-style
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon cider vinegar or balsamic vinegar
1/2 teaspoon dried leaf thyme, crumbled
1 tablespoon cornstarch
1 tablespoon cold water

Steps:

  • Wash and trim the pork and pat dry; sprinkle lightly with salt and pepper. Place pork in the slow cooker. Combine garlic, mustard, honey, brown sugar, vinegar, and thyme; pour over the pork. Turn pork to coat thoroughly. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 1/2 to 4 1/2 hours. Remove pork to a plate, cover with foil, and keep warm. Pour the juices into a saucepan and bring to a boil over medium heat. Simmer for 8 to 10 minutes, or until reduced by about one-third. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer. Serve pork sliced with the thickened juices.

HONEY MUSTARD PORK TENDERLOIN



Honey Mustard Pork Tenderloin image

Make and share this Honey Mustard Pork Tenderloin recipe from Food.com.

Provided by Bekah

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 (8 ounce) package baby carrots
12 new potatoes, halved
1/3 cup honey mustard
2 tablespoons olive oil
1/2 teaspoon garlic pepper seasoning
1/4 teaspoon season salt
12 -16 ounces pork tenderloin

Steps:

  • Preheat oven to 425F.
  • Put carrots and potatoes in a large saucepan, fill with water to cover them, bring to boil and let them boil for just 2 minutes.
  • Drain and set aside.
  • Combine honey mustard, oil, garlic pepper and season salt in a bowl.
  • Spread half of the mustard mixture on the pork.
  • Toss the carrots/potatoes with the other half of the mustard mixture.
  • Place pork in roasting pan and spoon the vegetables around it.
  • Roast uncovered for 25-35 minutes, or until meat thermometers reads 160 degrees, stirring the vegetables once while cooking.
  • ENJOY!

Nutrition Facts : Calories 615.6, Fat 12.3, SaturatedFat 2.2, Cholesterol 55.3, Sodium 299, Carbohydrate 99.6, Fiber 13, Sugar 10.3, Protein 28.4

PORK TENDERLOIN WITH PEACH HONEY MUSTARD



Pork Tenderloin with Peach Honey Mustard image

My grandmother used to make a beef tenderloin stuffed with peaches and basil when we were young, so I altered that recipe and came up with my own unique version for my husband and me. It's a household favorite! -Mary Beth Harris-Murphree, Tyler, Texas

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 8

1/2 medium peach, peeled
2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1 pork tenderloin (3/4 pound)

Steps:

  • Place the peach, mustard and honey in a blender; cover and process until blended. Set aside., In a large resealable plastic bag, combine the brown sugar, salt, pepper and cayenne. Add the pork and shake to coat., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with peach sauce.

Nutrition Facts : Calories 281 calories, Fat 6g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 1611mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 1g fiber), Protein 34g protein.

HONEY MUSTARD PORK TENDERLOIN



Honey Mustard Pork Tenderloin image

Make and share this Honey Mustard Pork Tenderloin recipe from Food.com.

Provided by Denise in NH

Categories     Pork

Time P1DT1h

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 cup olive oil
4 tablespoons brown sugar
4 tablespoons honey
4 tablespoons lemon juice
2 tablespoons Dijon mustard
4 teaspoons chicken flavor instant bouillon
2 (3/4 lb) pork tenderloin

Steps:

  • In large plastic ziploc bag, combine all ingredients, except the tenderloins; add tenderloins, secure bag and marinate in the refrigerator overnight.
  • Preheat oven to 325.
  • Remove tendorloins from the bag and place on foil lined shallow baking pan.
  • Pour remaining marinade in small saucepan and simmer.
  • Bake pork tenderloins in oven for 1 hour basting frequently with marinade.

Nutrition Facts : Calories 573, Fat 33.6, SaturatedFat 5.8, Cholesterol 110.9, Sodium 656.5, Carbohydrate 32.6, Fiber 0.3, Sugar 31.4, Protein 36

HONEY MUSTARD PORK TENDERLOIN



Honey Mustard Pork Tenderloin image

Mom loved pork cooked this way.

Provided by Lynnda Cloutier @eatygourmet

Categories     Marinades

Number Of Ingredients 8

- 2 t. low sodium soy sauce
- 2 t. olive oil
- 2 garlic cloves, minced
- 2 t. honey
- 3 t. dijon mustard
- 1/2 t. ground ginger
- 1/4 t. pepper
- 2 pork tenderloins, 1 lb. each

Steps:

  • Mix soy sauce, oil, garlic, honey, mustard, ginger and pepper. Add tenderloins; cover and chill for 8 to 12 hours. Drain tenderloins, reserving marinade. Pat tenderloins dry with paper towel. Grill tenderloins over direct medium heat for 3 minutes, then turn 1/4 turn and cook for 3 minutes more. Move tenderloins over dip pan, turn 1/4 turn, and grill, covered, for 7 to 10 minutes longer. Turn and brush with reserved marinade until temperature registers 150. Remove from grill, cover and let rest for 10 minutes. Just Sauce

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