1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Pork Tenderloin With Honey Mustard Glaze

User Rating 4 Star Rating (1 Review)


Pork Tenderloin With Honey Mustard Glaze

Pork Tenderloin With Honey Mustard Glaze

Photo: Diana Rattray
This is an easy pork tenderloin recipe to prepare. The tenderloins are first seasoned and browned, then they're roasted and glazed. This tasty pork tenderloin is great with rice or potatoes, along with a salad or your favorite side vegetables.


  • 2 tablespoons Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons pepper jelly
  • 1 1/2 teaspoons soy sauce
  • 1/4 teaspoon tarragon
  • 2 pork tenderloins, about 1 1/2 pounds
  • Creole seasoning
  • olive oil, 1 to 2 tablespoons, enough to coat the skillet


Combine the Dijon mustard, honey, pepper jelly, soy sauce, and tarragon; blend well.

In a large skillet over medium heat, heat the olive oil. Trim the tenderloins and remove silver skin; sprinkle with Creole seasoning. Brown on all sides in the olive oil, about 8 to 10 minutes in all.

Meanwhile, heat oven to 375°.

Transfer the pork to a lightly oiled baking pan or leave in the skillet if the skillet is oven-safe. Roast for about 12 minutes, then brush generously with the mustard and honey mixture. Continue roasting for about 10 minutes longer, or until the pork registers 165° on an instant read thermometer stuck into the thickest part of a tenderloin. Let rest for about 5 minutes before slicing.

Serves 6.

Similar Recipes

User Reviews

Reviews for this section have been closed.

 4 out of 5
basics or a good recipe, Member bugslovertoo

This looks interesting and I am cooking it right now. Unfortunately I can't seem to find the temperature to cook it at... kind of a basic necessity when cooking. At 350 it took about 30 min. to cook (removed every 10 minutes to put more glaze on it). I deglazed the frying pan, then fried chopped onions in that pan. Since I seared the pork in it I didn't want all those tasty bits to be lost. I poured the fried onions into the pork roasting pan after I removed the pork (after it was cooked) and managed to scrap off some of the burned sugar bits to make a thin gravy that was quite yummy. I didn't use Creole seasoning because I didn't have any. So, my variations on this worked well and everyone enjoyed dinner.

5 out of 7 people found this helpful.

©2014 About.com. All rights reserved.