Honey Mustard Pork Tenderloin Recipe

5 3 3
Honey Mustard Pork Tenderloin Recipe
Honey Mustard Pork Tenderloin Recipe photo by Taste of Home
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Honey Mustard Pork Tenderloin Recipe

Read Reviews
5 3 3
Publisher Photo
This meal is so quick, easy, and so good. I usually have all the ingredients on hand and everyone enjoys the honey mustard flavor. —Joyce Moynihan, Lakeville, Minnesota
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pork tenderloin (1 pound)
  • GLAZE:
  • 1/4 cup honey
  • 2 tablespoons brown sugar
  • 2 tablespoons cider vinegar
  • 1 tablespoon prepared mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Place pork on a greased rack in a 15-in. x 10-in. x 1-in. baking pan lined with foil. In a small bowl, combine glaze ingredients; set aside 3 tablespoons glaze for basting. Spoon remaining glaze over pork.
Bake, uncovered, at 400° for 24-28 minutes or until a thermometer reads 145°, basting occasionally with reserved glaze. Let stand for 5 minutes before slicing. Yield: 4 servings.
Originally published as Honey-Mustard Pork Tenderloin in Simple & Delicious December/January 2013, p29

Nutritional Facts

3 ounces cooked pork: 226 calories, 4g fat (1g saturated fat), 63mg cholesterol, 386mg sodium, 25g carbohydrate (24g sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.

  • 1 pork tenderloin (1 pound)
  • GLAZE:
  • 1/4 cup honey
  • 2 tablespoons brown sugar
  • 2 tablespoons cider vinegar
  • 1 tablespoon prepared mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. Place pork on a greased rack in a 15-in. x 10-in. x 1-in. baking pan lined with foil. In a small bowl, combine glaze ingredients; set aside 3 tablespoons glaze for basting. Spoon remaining glaze over pork.
  2. Bake, uncovered, at 400° for 24-28 minutes or until a thermometer reads 145°, basting occasionally with reserved glaze. Let stand for 5 minutes before slicing. Yield: 4 servings.
Originally published as Honey-Mustard Pork Tenderloin in Simple & Delicious December/January 2013, p29

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Reviews forHoney Mustard Pork Tenderloin

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movnspeechGA User ID: 249584 243392
Reviewed Feb. 7, 2016

"The sauce was so good!! It really complimented the pork. However, at 145 degrees it was not quite done enough for me. Just my personal preference. I will be using the recipe again and just cook it a bit lower and slower."

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muffbear74 User ID: 209131 242150
Reviewed Jan. 20, 2016

"Yummy!"

MY REVIEW
BobbysChicagoBAbe@hotmail.com User ID: 1665956 193508
Reviewed Feb. 6, 2013

"This was so good, my husband asked to take leftovers for lunch tomorrow! Word to the wise, you really DO need to line your pan with aluminum foil. I've learned my lesson! LOL!"

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