Honey Mustard Pork Tenderloin

One of my favorite meals when I’m craving something meaty is pork tenderloin. It’s always easy and comes out fantastic pretty much every time. The first time I made it, I was hosting an Easter lunch at the tender age of 20, and couldn’t believe how wonderful something I made tasted. I was hooked. A mustard base is definitely my go-to, and this version did not disappoint! I was out of lemon (which the original recipe called for), but the cider vinegar added the perfect tiny bit of bite.

honey mustard pork tenderloin

Honey Mustard Pork Tenderloin
via brussels sprouts for break

2 pork tenderloins
1 tablespoon whole grain mustard
2 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon soy sauce
2 tablespoons apple cider vinegar
1 sprig rosemary (stem removed, rough chop)
Freshly ground pepper
Kosher salt

Marinade the pork for at least 3 hours before you intend to serve the meal. Marinading overnight is ideal. In a large freezer bag, combine both mustards, honey, soy sauce, vinegar and rosemary. Shake around in the bag to combine. Rinse off the pork in cold water, and pat dry. Drop into the marinade bag. Squeeze the air out and squish the marinade all over the pork. Drop the bag into a bowl and refrigerate until ready to cook.
Preheat oven to 400 degrees. Remove the pork from the fridge 30 minutes prior to cooking. Take out of the bag and shake off excess marinade, but don’t wipe it off. Leave any rosemary pieces where they are. Discard the marinade. Season all sides of the tenderloins generously with kosher salt and pepper. Heat a large, oven-proof saute pan or cast iron skillet over medium high heat. Add a couple tablespoons of olive oil. Sear all sides of the tenderloin until golden and crusty, total 10 minutes. Transfer the pan to the oven for 10-15 minutes, until the center registers 137 degrees. Remove from the pan to a cutting board and cover with foil. Let rest for 10-15 minutes. Carve into diagonal pork medallions for serving. [Pink in the middle is okay in pork. Not in chicken. Don’t be scared!]
Serve with any of the juices that escape while carving.

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