Roasted Pork Tenderloin With Honey Mustard Sauce

Name: Roasted Pork Tenderloin With Honey Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 425*F.
2
Place a rack in a roasting pan, spray with nonstick spray, and place in oven.
3
Remove any excess fat or silverskin from the tenderloin.
4
Season the tenderloin with salt and pepper.
5
Heat the vegetable oil in a large saute pan over medium high heat.
6
Sear the tenderloin until it is golden brown on all sides, about 5 minutes.
7
Remove the tenderloin and place it on the rack in the roasting pan.
8
Roast to the desired doneness.
9
(Pork is safely cooked when it reaches an internal temperature of 160*f) This will take approximately 15 to 20 minutes.
10
while the tenderloin is roasting, return the saute pan to medium heat.
11
Add the garlic and shallots; cook until fragrant, about 1 minute.
12
Add the tomato paste and cook until slightly browned.
13
Add the mustard, honey, vinegar, thyme, salt, pepper and chicken broth.
14
Bring to a boil, then simmer until the mixture reduces to a sauce consistency, about 10 minutes.
15
Keep warm.
16
Remove the tenderloins from the oven and let stand 5 to 10 minutes, before slicing.
17
Carefully skim and discard the fat from the pan juices.
18
Pour the degreased pan juices into the sauce.
19
Bring the sauce to a boil again, reduce the heat and simmer until it is slightly reduced again.
20
Serve the pork sliced with the warm honey-mustard sauce.

1057

kcal

Calories

Fat

Carbs

117

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 14 ingredients. The key ingredients include: 3 lbs pork tenderloin, whole, 1 1/2 teaspoons salt, 3/4 teaspoon fresh ground black pepper, 2 tablespoons vegetable oil, and more.

Yes, Roasted Pork Tenderloin With Honey Mustard Sauce falls under the Soups & Stews 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!