This post is sponsored by Everywhere Agency on behalf of Macy’s; however, all thoughts and opinions expressed are my own.

This delicious Honey Mustard Pork Tenderloin with Honey Steamed Broccolini and Roasted Baby Purple Potatoes is all fancy seeming and impressive (especially if you opt to plate each serving individually) with big flavors like Ancho Powder and Sriracha, but it’s really simple to make!

Sliced Honey Mustard Pork Tenderloin on a serving dish.

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So quick story for ya’ about that one time that I was this close to being on reality tv —

A couple years ago I was at my local farmer’s market when I ran into someone who worked with the MasterChef show.  Rose was tiny at the time and in the baby carrier on my chest and Clara was gnawing away at a carrot the size of her arm that some kind-hearted vendor had given her, and this woman, who was there to drum up local talent for an upcoming open casting call for the next season of the show, ended up talking to me for 10 minutes or so and getting my contact info while inviting me to go audition in San Francisco a few weeks later.

I didn’t think a whole lot more about it until I got a phone call about the SF auditions a few days before they were to happen, checking to see whether I was still interested in attending and presenting my dish.  Long story short, I DID go to that audition and kept on advancing until I wound up spending 5 days in southern CA doing the final round of auditioning before ultimately being eliminated in one of the last cuts before filming began.  Womp-womp.

But it was such a cool experience!  I met some incredible people, had a great time, got to see some of the backside of the production of the show, and just loved it!  One of these days I’m going to share the recipe I made for my first audition since I still haven’t posted it on here!

But today I am sharing with you one of the recipes from the most recent winner of Season 7 of the show, MasterChef Shaun O’Neale!  I got invited to attend a three-course dinner and live cooking demo he is going to be doing at the Macy’s Union Square in San Franscisco, CA, for the Macy’s Culinary Council and I’m reallllllyyy hoping there is a live Q&A portion to the event so I can ask him about tips for home cooks to plate beautifully since that’s something I feel like I struggle with.

Chef Shaun O'Neale in his MasterChef apron.

MASTERCHEF: Top 20: Shaun O’Neale,
DJ.
Cr: Greg Gayne / FOX. © 2016 FOX Broadcasting Co.

If you are in the Bay Area, you need to come!  We can hang out and be friends in real life and try more of MasterChef Shaun O’Neale’s yummy food together!  Also, event attendees get a $15 Macy’s Gift Card and a signed copy of Shaun’s new cookbook, My Modern American Table

So about this dish – I decided to try my hand at one of Chef O’Neale’s best recipes that he has shared on his website, his Honey Mustard Pork Tenderloin with Honey Steamed Broccoli and Roasted Purple Potatoes.  And it was delicious and so easy!

Beautifully plated and presented dish of sliced honey mustard pork tenderloin with a few garlic, rosemary and thyme roasted baby purple potatoes and broccoli.

I used regular broccoli florets since I couldn’t get my hands on any broccolini, and I subbed regular chili powder with a pinch of crushed red pepper flakes in place of the ancho powder since I didn’t have that on hand, but otherwise I stayed true to his original recipe and it was wonderful!  I can’t wait to try more of his recipes in his new cookbook!

Honey Mustard Pork Tenderloin served family style with Honey Steamed Broccoli and Roasted Baby Purple Potatoes in serving dishes behind it. The Roasted Baby Purple Potatoes are tossed with rosemary, thyme, and garlic and served in a square shaped bowl.

If you love impressive, but doable recipes like this one, you might also want to check out my mom’s Chicken Cordon Bleu!

Also, follow House of Nash Eats on Instagram and Twitter as I plan to share live coverage of the event next week!

Honey Mustard Pork Tenderloin with Honey Steamed Broccolini and Roasted Purple Potatoes
Yield: 4 people

Honey Mustard Pork Tenderloin with Honey Steamed Broccolini and Roasted Purple Potatoes

This delicious Honey Mustard Pork Tenderloin with Honey Steamed Broccolini and Roasted Baby Purple Potatoes is all fancy seeming and impressive (especially if you opt to plate each serving individually) with big flavors, but it's really simple to make!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

Roasted Baby Purple Potatoes

  • 1 lb. baby purple potatoes, washed and dried
  • 3 sprigs rosemary, leaves removed and chopped
  • 5 sprigs thyme, leaves removed and chopped
  • 5 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste

Pork Tenderloin Rub

  • 2 lbs. pork tenderloin
  • 2 tablespoons kosher salt
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoons mustard powder
  • 1/2 tablespoon ancho powder
  • 2 tablespoons olive oil

Honey Mustard Glaze

  • 1/2 cup dijon mustard
  • 1/2 cup honey
  • 1 tablespoon Sriracha
  • 1 tablespoons cider vinegar
  • Salt and freshly ground black pepper, to taste

Honey Steamed Broccolini

  • 1 lb. broccolini or broccoli
  • 1 cup honey, divided
  • 1 cup water
  • 4 tablespoon butter, cubed
  • Salt and freshly ground black pepper, to taste

Garnish

  • Pink peppercorns
  • Micro radish or arugula greens

Instructions

Roasted Baby Purple Potatoes

  1. Heat the oven to 375 degrees.  Line a baking sheet with parchment paper and slice the purple potatoes in half lengthwise.  
  2. Drizzle the potatoes with olive oil and sprinkle with the rosemary, thyme, garlic, salt and pepper, then toss to coat. Arrange the potatoes cut side down on the baking sheet, then roast for 30 minutes, until tender.

Honey Mustard Pork Tenderloin

  1. While the potatoes roast, prepare the pork tenderloin by placing the meat on a baking sheet.  In a small bowl, stir together the salt, pepper, mustard powder, and ancho powder until combined.  Liberally sprinkle the seasoning mixture over all sides of the pork and rub into the meat, using all the seasoning.
  2. Heat a large cast iron skillet over high heat until smoking, then add the olive oil and let it heat for 30 seconds before adding the pork to the skillet and searing on all sides until brown, about 1 minute per side.  
  3. Once the pork is seared, remove it to a sheet pan and brush it liberally all over with a glaze made by stirring together all of the honey mustard glaze ingredients together in a bowl.  Place the baking sheet with the pork in the same 375 degree oven as the potatoes and cook for 8 to 10 minutes, or until medium done and a meat thermometer inserted into the middle of the tenderloin registers 150 degrees.
  4. Remove pork from oven and allow to rest for 10 minutes before slicing.

Honey Steamed Broccoli

  1. In a large pot fitted with a steamer basket, add 1 cup of water and 3/4 cup of the honey.  Stir to combine and bring to a boil.  
  2. Place the broccoli (or broccolini) in the steamer basket and cover with the lid, then steam for 8 minutes. Remove the lid and add the cubed butter over the top of the broccoli. Season with salt & pepper, then replace the cover and steam for another 2 minutes. 
  3. Remove the lid again and drizzle with remaining 1/4 cup of honey, tossing to evenly coat with the now melted butter and honey, then steam for another 2 minutes, if needed, but do not overcook.  

Serve everything family style or plated in individual portions, garnished with pink peppercorns and micro radish or arugula greens.

    Nutrition Information:

    Yield:

    4

    Serving Size:

    g

    Amount Per Serving: Calories: 1056 Saturated Fat: 11g Cholesterol: 177mg Sodium: 4211mg Carbohydrates: 138g Fiber: 6g Sugar: 108g Protein: 55g

    This delicious Honey Mustard Pork Tenderloin with Honey Steamed Broccolini and Roasted Baby Purple Potatoes is all fancy seeming and impressive (especially if you opt to plate each serving individually) with big flavors, but it's really simple to make! #macyspartner #ad #CulinaryCouncil