Honey Mustard Pork Tenderloin
This Honey Mustard Pork Tenderloin brings juicy, seared pork with a golden crust and a sweet-and-tangy honey mustard glaze that’s impossible to resist. It’s the perfect way to impress guests with a restaurant-quality dish that’s secretly an easy weeknight dinner idea - and totally worthy of a second helping.
Servings: 6 -8 servings
Ingredients
- 2 lbs. pork tenderloin
- 2 Tablespoons kosher salt
- 2 Tablespoons freshly ground black pepper
- 1 Tablespoons mustard powder
- ½ Tablespoon ancho powder
- 2 Tablespoons olive oil
Honey Mustard Glaze
- ½ cup dijon mustard
- ½ cup honey
- 1 Tablespoon Sriracha
- 1 Tablespoons cider vinegar
- Salt and freshly ground black pepper to taste
Instructions
- 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 lbs. pork tenderloin, 2 Tablespoons kosher salt, 2 Tablespoons freshly ground black pepper, 1 Tablespoons mustard powder, ½ Tablespoon ancho powder
- 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.2 Tablespoons olive oil
- Once the pork is seared, transfer it to a sheet pan and brush it liberally all over with a glaze made by stirring together the mustard, honey, Sriracha, vinegar, and salt & pepper in a bowl. Roast for 8 to 10 minutes, or until medium done and a meat thermometer inserted into the middle of the tenderloin registers between 145°F and 150°F.½ cup dijon mustard, ½ cup honey, 1 Tablespoon Sriracha, 1 Tablespoons cider vinegar, Salt and freshly ground black pepper
- Remove pork from oven and allow to rest for 10 minutes before slicing.
Notes
Storage
- Store: Let the pork cool, then transfer to an airtight container and refrigerate for up to 4 days.
- Freeze: Wrap pork slices tightly and freeze in a sealed container or bag for up to 2 months.
Nutrition
Calories: 335kcal | Carbohydrates: 26g | Protein: 33g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 2702mg | Potassium: 694mg | Fiber: 2g | Sugar: 24g | Vitamin A: 230IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg
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