Honey Mustard Glazed
Roast Pork Tenderloin
This "Wicked Easy" honey mustard glazed pork tenderloin recipe is one of my favorite ways to roast pork tenderloin in the oven! It is flavorful, tender, and juicy, which your family and guests will just love!
Here are the simple ingredients used to make Honey Mustard Glazed Roast Pork Tenderloin, which can be substituted out for other ingredients if needed. For example, I love fresh rosemary which I grow in my garden. However, if you don’t have access to fresh, you could use dried, just be sure to cut the amount in half!
Pork tenderloins are often sold pretty well trimmed of fat and sinew, however there often is a layer of tough connective tissue (silver-skin) on parts of them that should be removed if possible.
Place the trimmed pork tenderloins onto a roasting or sheet pan and season each all over with about a teaspoon of salt. I like to foil line my pans before roasting as it makes for easy cleanup!
To In a bowl, whisk together the marinade ingredients and then pour a third of the marinade over the pork tenderloins. Rub and turn the tenderloins until they are evenly coated. Marinate for at least an hour! Save the remaining marinade to use later as the sauce base.
When ready to cook, preheat the oven to 375*F. Then heat the oil in a large skillet or saute pan large enough to hold the tenderloins.
Add both of the marinated pork tenderloins and sear on all sides until nicely browned, about 4 to 6 minutes per side depending on how high the heat is.
Transfer the seared pork tenderloins back to the roasting / sheet pan that they were marinated in and put them into the preheated oven.
Cook until the pork registers about 140*F on an instant read thermometer, about 10 to 15 minutes depending on the oven. Since pork is a lean meat, it can dry out more easily than other types of meat so don’t overcook!
Make the sauce while the pork is roasting. To start, pour the remaining saved marinade into the skillet / saute pan that was used to sear the pork tenderloins. Bring it to a boil and then remove from the heat.
Whisk in the butter, piece by piece, while stirring constantly, until fully incorporated and a smooth sauce appears. Taste and adjust the seasoning as needed.
When the pork is done, remove the pan from the oven and transfer the tenderloins to a cutting board. Tent with foil and allow to rest for 10 minutes. Resting before slicing is one of the keys to juicy pork!
When ready to serve, slice the honey mustard glazed pork tenderloin into 1/4 to 1/2 inch slices and arrange them on a platter or individual plates. Drizzle the slices with some of the sauce and serve with your choice of vegetable and starch.
Here I am serving it with cauliflower puree, fresh green beans, and maple mashed sweet potatoes (click for recipes).
Roast pork also goes well with homemade apple sauce (click for recipe!)
Storage – Leftover pork tenderloin will last in an airtight container in the refrigerator for 3 to 4 days, or in the freezer for 4 to 6 months. To reheat, thaw overnight in the fridge if frozen, then warm in the oven or microwave until heated through.
Honey Mustard Glazed Roast Pork Tenderloin
This honey-mustard glazed pork tenderloin recipe is one of my favorite ways to roast pork tenderloin in the oven! The finished product is flavorful, juicy, and perfectly tender which your family and guests are sure to love!
Equipment
- 1 bowl
- 1 Roasting or Sheet Pan
- 1 saute pan
- 1 Cutting Board and Knife
Ingredients
- 2 each Pork tenderloins (1.5 to 2 lbs. total)
- As needed Salt
- ½ cup Sugar
- 2 tbsp Honey
- 1 tsp Garlic, minced
- ½ cup whole grain mustard
- ½ cup Dry sherry
- 1 tbsp Chopped fresh rosemary
- 1 tbsp Vegetable oil
- As needed Black Pepper, ground
- 5 tbsp Butter, divided into 5 or 6 small pieces
Instructions
- Trim the pork tenderloins of any excess fat or white tough covering (silver skin).
- Place the trimmed tenderloins onto a roasting or sheet pan and season each all over with about a teaspoon of salt.
- In a small bowl, whisk together the sugar, honey, garlic, mustard, sherry, and rosemary. Pour about a third of this marinade over the pork tenderloins. Rub and turn the tenderloins until each is evenly coated with the marinade. Marinate for at least an hour or as long as overnight (the longer, the better). Cover the remaining marinade and refrigerate until ready to use later when it will form the base of the sauce.
- When ready to cook, preheat the oven to 375 degrees. Then heat the oil in a large skillet or sauté pan big enough to hold the tenderloins. Add both of the marinated pork tenderloins and sear on all sides until nicely browned, about 4 to 6 minutes per side.
- Transfer the browned tenderloins back to the roasting or sheet pan and put them into the pre-heated oven. Cook until the pork registers about 140 degrees on an instant read thermometer, about 10 to 15 minutes.
- Meanwhile, make the sauce by pouring the saved remaining marinade into the skillet / sauté pan that was used to sear the pork. Bring to a boil over medium-high heat. Then remove the pan from the heat and add the butter, one piece at a time, while stirring constantly until incorporate and a smooth sauce appears. Taste and then add salt and pepper as needed.
- When the pork is done, remove the pan from the oven and transfer the tenderloins to a cutting board. Tent with foil and allow to rest for around 10 minutes. To serve, slice each tenderloin into ¼ to ½ inch slices and arrange them on a platter or individual plates. Drizzle the slices with some of the sauce and serve with your choice of vegetable and starch.
Tried this recipe?Let us know how it was!
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