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Honey-Mustard Glazed Pork Tenderloin Recipe
Honey-Mustard Glazed Pork Tenderloin Recipe photo by Taste of Home

Honey-Mustard Glazed Pork Tenderloin Recipe

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“Here’s a well-seasoned recipe originally for the grill,” explains Virginia Smith in Peoria, Illinois. “But we liked it so much that I changed it for the oven just so we could enjoy it all year long!”
TOTAL TIME: Prep: 20 min. + chilling Bake: 40 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 40 min.
MAKES: 2 servings

Ingredients

  • 2 teaspoons dried oregano
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt
  • Dash pepper
  • Dash cayenne pepper
  • 1 pork tenderloin (3/4 pound)
  • GLAZE:
  • 4-1/2 teaspoons brown sugar
  • 4-1/2 teaspoons Dijon mustard
  • 1/4 teaspoon honey

Nutritional Facts

5 ounces cooked pork equals 263 calories, 7 g fat (2 g saturated fat), 95 mg cholesterol, 737 mg sodium, 14 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 1 starch.

Directions

  1. In a small bowl, combine the first eight ingredients. Rub over pork. Place in a large resealable plastic bag. Seal bag and refrigerate overnight.
  2. Combine the glaze ingredients. Place tenderloin on a rack in a foil-lined shallow roasting pan. Bake, uncovered, at 350° for 40-45 minutes or until a meat thermometer reads 160°, basting occasionally with glaze. Let stand for 5 minutes before slicing. Yield: 2 servings.
Originally published as Glazed Pork Tenderloin in Cooking for 2 Winter 2007, p11

Nutritional Facts

5 ounces cooked pork equals 263 calories, 7 g fat (2 g saturated fat), 95 mg cholesterol, 737 mg sodium, 14 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 1 starch.

Light-Bodied Red Wine

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

Reviews for Honey-Mustard Glazed Pork Tenderloin

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 23, 2014

"Very juicy. I would cut back on the thyme and oregano for my taste. I roast just to 145 degrees for a small tenderloin for two."

MY REVIEW
Reviewed Nov. 26, 2013

"This is my go to recipe for pork tenderloin. I occasionally leave the spices on it, but more often I just throw it together and put it in the toaster over. No muss, no fuss! Always tastes wonderful, and makes great leftovers."

MY REVIEW
Reviewed Apr. 30, 2012

"Loved it! Highly recommend! I did not marinate it since I wasn't prepared but it still came out excellent! I reserved some glaze & heated till it was saucy & poured over tenderloin when finished to give it more sauce. YUMMY!"

MY REVIEW
Reviewed Apr. 10, 2011

"This pork tenderloin has become a regular addition to the dinner rotation at our home. It's juicy, tender, flavorful, and easy."

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