Honey-Mustard Pork Tenderloin With Kale Recipe

Name: Honey-Mustard Pork Tenderloin With Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pork:; 1 (1-pound) pork tenderloin; 1/4 cup stone-ground mustard (such as Willamette Valley Stone Ground Mustard); 2 tablespoons honey; 1 tablespoon sherry vinegar or white wine vinegar; Cooking spray; Sauce:; 2 tablespoons honey; 1 tablespoon sherry vinegar or white wine vinegar; 3/4 cup fat-free, less-sodium chicken broth; 1/4 cup sherry; 2 tablespoons minced shallot; 1 tablespoon stone-ground mustard; Kale:; 6 cups torn kale; 1/4 cup fat-free, less-sodium chicken broth; 1 tablespoon stone-ground mustard; 1 tablespoon minced shallot

Servings: persons

Pork:
1 (1-pound) pork tenderloin
1/4 cup stone-ground mustard (such as Willamette Valley Stone Ground Mustard)
2 tablespoons honey
1 tablespoon sherry vinegar or white wine vinegar
Cooking spray
Sauce:
2 tablespoons honey
1 tablespoon sherry vinegar or white wine vinegar
3/4 cup fat-free, less-sodium chicken broth
1/4 cup sherry
2 tablespoons minced shallot
1 tablespoon stone-ground mustard
Kale:
6 cups torn kale
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon stone-ground mustard
1 tablespoon minced shallot

1
To prepare pork, trim fat from pork. Combine pork and next 3 ingredients (pork through vinegar) in a large zip-top plastic bag. Seal and marinate in refrigerator for 2 hours, turning occasionally. Remove pork from bag, reserving marinade.
2
Preheat oven to 375u00b0.
3
Place pork on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of pork. Bake at 375u00b0 for 40 minutes or until thermometer registers 160u00b0 (slightly pink). Let stand 10 minutes before slicing.
4
To prepare sauce, combine reserved marinade, 2 tablespoons honey, and next 5 ingredients (honey through 1 tablespoon mustard) in a small saucepan; bring to a boil. Reduce heat to medium; cook 15 minutes. Set aside.
5
To prepare kale, combine kale, 1/4 cup chicken broth, 1 tablespoon mustard, and 1 tablespoon shallot in a large skillet over medium heat. Cover and cook 8 minutes or until tender.
6
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7
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271

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Pork:, 1 (1-pound) pork tenderloin, 1/4 cup stone-ground mustard (such as Willamette Valley Stone Ground Mustard), 2 tablespoons honey, and more.

Yes, Honey-Mustard Pork Tenderloin With Kale falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Honey-Mustard Pork Tenderloin With Kale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions