Honey Mustard Glazed Pork Tenderloin
Honey Mustard Glazed Pork Tenderloin
Ingredients
For the Pork Tenderloin
- 1 1/2 pounds pork tenderloin, silver skin removed
For the Honey Mustard Glaze
- 1/4 cup Dijon mustard
- 3 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and black pepper until well combined. This is your honey mustard glaze.
⏱️ 3 min
- 3
Pat the pork tenderloin dry with paper towels. Season lightly with additional salt and pepper if desired.
⏱️ 2 min
- 4
Heat the olive oil in an oven-safe skillet (cast iron works great) over medium-high heat.
⏱️ 2 min
- 5
Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side. This helps to lock in juices and create a nice crust.
⏱️ 8 min
- 6
Remove the skillet from the heat. Brush about half of the honey mustard glaze evenly over the seared pork tenderloin.
⏱️ 2 min
- 7
Transfer the skillet to the preheated oven. Roast for 12-18 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when measured with a meat thermometer at the thickest part.
⏱️ 15 min•🌡️ 400
- 8
Remove the pork from the oven. Brush the remaining glaze over the tenderloin. Tent loosely with foil and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a tender and moist result.
⏱️ 10 min
- 9
Slice the pork tenderloin into 1/2-inch thick medallions. Garnish with fresh chopped parsley before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Mustard Glazed Pork Tenderloin
Ingredients
For the Pork Tenderloin
- 1 1/2 pounds pork tenderloin, silver skin removed
For the Honey Mustard Glaze
- 1/4 cup Dijon mustard
- 3 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and black pepper until well combined. This is your honey mustard glaze.
⏱️ 3 min - 3
Pat the pork tenderloin dry with paper towels. Season lightly with additional salt and pepper if desired.
⏱️ 2 min - 4
Heat the olive oil in an oven-safe skillet (cast iron works great) over medium-high heat.
⏱️ 2 min - 5
Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side. This helps to lock in juices and create a nice crust.
⏱️ 8 min - 6
Remove the skillet from the heat. Brush about half of the honey mustard glaze evenly over the seared pork tenderloin.
⏱️ 2 min - 7
Transfer the skillet to the preheated oven. Roast for 12-18 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when measured with a meat thermometer at the thickest part.
⏱️ 15 min•🌡️ 400 - 8
Remove the pork from the oven. Brush the remaining glaze over the tenderloin. Tent loosely with foil and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a tender and moist result.
⏱️ 10 min - 9
Slice the pork tenderloin into 1/2-inch thick medallions. Garnish with fresh chopped parsley before serving.
⏱️ 3 min