I just love a good pork tenderloin, don’t you? It’s an inexpensive cut of meat that can turn out flavorful, juicy and delicious with just a little marinade and some baking. This moist and flavorful pork is one of my new favorites. I love the flavors you get from the dijon mustard and red wine vinegar, mixed with the sweetness of the honey. The tenderloins turn out fork-tender and delicious with a delicious sort of crust from the glaze. This pork would be delicious as a main course, or incorporated into a salad or sandwiches. Try this for your Sunday dinner this week as a simple, but impressive dish, or make a weeknight special with this easy recipe!
Honey-Glazed Pork Tenderloin
- 1 teaspoon Dijon mustard
- 2 Tablespoons red wine vinegar
- 2 Tablespoons honey
- 1 large garlic clove, finely chopped
- 1 teaspoon fresh or dried rosemary
- 2 teaspoons olive oil
- 1 pound pork tenderloin
- ½ teaspoon coarse salt
- Freshly ground pepper
- Preheat oven to 375° F. Place pork tenderloins in a shallow baking dish.
- In a small bowl, whisk together dijon mustard, red wine vinegar, honey, garlic, rosemary, and olive oil to create a glaze.
- Pour glaze over pork, turning to coat evenly. Sprinkle with salt and season with pepper.
- Roast pork in oven, spooning glaze over pork occasionally, until thickest part of pork reaches 155 degrees on an instant-read thermometer, 30 to 35 minutes.
- Remove from oven; let rest until pork reaches 160 degrees, about 10 minutes.
Based on a recipe from Martha Stewart