Honey Mustard Glazed Roast Pork Tenderloin
A comforting and flavorful roast pork tenderloin glazed with a sweet and tangy honey mustard sauce, perfect for family gatherings or weeknight dinners.
Ingredients
Main Ingredients
- 1 to 1.5 lbs Pork Tenderloin The star of the show! Lean and tender, this cut is perfect for roasting.
- 1/4 cup Honey Opt for raw honey for a rich flavor or agave nectar as a vegan alternative.
- 3 tablespoons Dijon Mustard This adds a nice tang. You can also use whole grain mustard for added texture.
- 3 cloves Garlic, minced Fresh garlic elevates the flavor, but garlic powder could work in a pinch.
- 2 tablespoons Olive Oil Extra virgin olive oil is ideal, but avocado oil is a great substitute for a neutral flavor.
- to taste Salt Enhancing the flavors beautifully.
- to taste Pepper Enhancing the flavors beautifully.
- optional Fresh Rosemary, for garnish A fragrant herb that can be swapped for thyme or sage.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). The right heat is vital for that gorgeous caramelized finish.
- Prepare the glaze: In a small bowl, mix together honey, Dijon mustard, minced garlic, olive oil, salt, and pepper until well combined.
- Season the pork: Pat your pork tenderloin dry with paper towels and season it generously with salt and pepper.
- Sear the pork: In an oven-safe skillet over medium-high heat, sear the pork on all sides until golden brown (about 2-3 minutes per side).
- Glaze the pork: Once seared, spoon half of the honey mustard glaze over the pork. Ensure it’s evenly coated.
- Roast: Transfer the skillet to the preheated oven and roast for 20-25 minutes or until a meat thermometer reads 145°F (63°C). Baste the pork once with the remaining glaze halfway through cooking.
- Rest: Once cooked, take the pork out and let it rest for 5-10 minutes before slicing.
- Serve: Slice the tenderloin and drizzle with any remaining glaze, garnishing with fresh rosemary if desired.
Notes
Store leftover pork in an airtight container for up to 3-4 days in the fridge. You can freeze the cooked tenderloin for up to 3 months. To reheat, warm it gently in the oven at 350°F (175°C) until heated through, keeping it covered with foil to retain moisture.