Honey-Dijon Pork Tenderloin Recipe
Honey-Dijon Pork Tenderloin Recipe photo by Taste of Home
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Honey-Dijon Pork Tenderloin Recipe

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Pork tenderloin gets gussied up with a sweet honey, Dijon mustard and sesame seed marinade in this easy-to-fix low-fat entree. "This is our family's favorite way to fix pork during grilling season," says Barbara Blake from her home in West Brattleboro, Vermont.
TOTAL TIME: Prep: 10 min. + marinating Grill: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + marinating Grill: 20 min.
MAKES: 8 servings


  • 1 cup light or nonalcoholic beer
  • 6 tablespoons sesame seeds
  • 6 tablespoons honey
  • 1/4 cup Dijon mustard
  • 4 garlic cloves, minced
  • 1 teaspoon coarsely ground pepper
  • 2 pork tenderloins (1 pound each)

Nutritional Facts

3 ounce-weight: 206 calories, 7g fat (1g saturated fat), 67mg cholesterol, 192mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.


  1. In a small bowl, combine the first six ingredients. Remove 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 2 hours.
  2. Drain pork and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  3. Grill pork, covered, over medium heat for 10-13 minutes on each side or until a meat thermometer reads 160°, basting with reserved marinade occasionally. Or bake, uncovered, at 350° for 25-30 minutes or until a meat thermometer reads 160°, basting occasionally. Yield: 8 servings.
Originally published as Honey-Dijon Pork Tenderloin in Light & Tasty December/January 2002, p23

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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sydnie User ID: 1193492 257465
Reviewed Nov. 29, 2016

"Nice flavor. But I chose to bake, and it took at least twice the recommended time. Finished it under the broiler after nearly an hour in the oven."

Ceege User ID: 730520 39727
Reviewed Jun. 14, 2014

"I made this for dinner tonight. Very nice recipe. I served with roasted potatoes and roasted carrots. Be sure you use pork tenderloin and NOT pork loin. There is a huge difference in the two cuts of meat."

tkarinas User ID: 4389335 90503
Reviewed Dec. 18, 2009

"This is a beautifully simple meal to make and so easy to deal with. It's definitely a keeper."

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