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Honey Mustard Pork

 Honey Mustard Pork
Dijon mustard and honey create a sweet and subtly tangy sauce that perfectly compliments lean pork tenderloin. Janet Les - Chilliwack, British Columbia
4 ServingsPrep/Total Time: 30 min.


  • 1 pound pork tenderloin, cut into thin strips
  • 1 tablespoon canola oil
  • 1 cup reduced-sodium beef broth, divided
  • 1/4 cup honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • Hot cooked long grain and wild rice, optional


  • In a large nonstick skillet, brown pork in oil on all sides. Add 1/2
  • cup broth. Bring to a boil. Reduce heat; cover and simmer for 10
  • minutes or until meat is tender. Remove pork with a slotted spoon
  • and keep warm.
  • Stir in the honey, mustard and remaining broth. Combine cornstarch
  • and water until smooth. Gradually stir into the pan. Bring to a
  • boil; cook and stir for 2 minutes or until thickened. Return pork to
  • the pan; heat through. Serve with rice if desired. Yield: 4
  • servings.
Nutritional Facts: 3 ounces cooked pork with 1/4 cup sauce (calculated without rice) equals 242 calories, 7 g fat (2 g saturated fat), 64 mg cholesterol, 246 mg sodium, 20 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch,

2 of 2

Honey Mustard Pork (continued)

Nutritional Facts: 1 fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer