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Honey-Mustard Glazed Pork Tenderloin Recipe

Honey-Mustard Glazed Pork Tenderloin Recipe

“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. YIELD:2 servings


  • 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


  • 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.

Nutritional Facts

5 ounce-weight: 263 calories, 7g fat (2g saturated fat), 95mg cholesterol, 737mg sodium, 14g carbohydrate (11g sugars, 1g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1 starch.

Reviews for Honey-Mustard Glazed Pork Tenderloin

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cimgraph User ID: 4094097 146687
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."

susanbd21 User ID: 6190849 93327
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."

kln0713 User ID: 6176030 167315
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!"

brandolyn User ID: 5312011 146622
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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Wine Pairings

Light-Bodied Red Wine

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