Savory and Tender: Honey-Glazed Pork Tenderloin

Savory and Tender: Honey-Glazed Pork Tenderloin

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!
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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
  1. Preheat oven to 375° F. Place pork tenderloins in a shallow baking dish.
  2. In a small bowl, whisk together dijon mustard, red wine vinegar, honey, garlic, rosemary, and olive oil to create a glaze.
  3. Pour glaze over pork, turning to coat evenly. Sprinkle with salt and season with pepper.
  4. 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.
  5. Remove from oven; let rest until pork reaches 160 degrees, about 10 minutes.

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Based on a recipe from Martha Stewart

Click here to download a PDF of this recipe!

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