HONEY MUSTARD PORK TENDERLOIN
This meal is so quick, easy, and so good. I usually have all the ingredients on hand and everyone enjoys the honey mustard flavor. -Joyce Moynihan, Lakeville, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Place pork on a greased rack in a 15x10x1-in. baking pan lined with foil. In a small bowl, combine glaze ingredients; set aside 3 tablespoons glaze for basting. Spoon remaining glaze over pork., Bake, uncovered, until a thermometer reads 145°, 24-28 minutes, basting occasionally with reserved glaze. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 226 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 386mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
HONEY MUSTARD PORK TENDERLOIN
Brush this simple honey-mustard-garlic mixture onto pork before grilling to create a delicious and pretty glaze.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 425°F. Line 15x10x1-inch pan with foil; place pork tenderloin in pan. In small bowl, mix remaining ingredients; brush over pork tenderloin.
- Bake 25 to 30 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Let stand 5 minutes. Cut diagonally into slices.
Nutrition Facts : Calories 150, Carbohydrate 5 g, Cholesterol 55 mg, Fat 1, Fiber 0 g, Protein 19 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 4 g, TransFat 0 g
PORK TENDERLOIN SANDWICHES WITH HONEY MUSTARD
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 6 sandwiches
Number Of Ingredients 17
Steps:
- For the pork tenderloin: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Set aside.
- Sprinkle the pork with the salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the pork and brown on all sides, about 8 minutes. Transfer the pork to the prepared baking sheet and bake until a meat thermometer inserted into the thickest part of the meat registers 160 degrees F, about 30 minutes. Allow the meat to rest for 10 minutes before slicing. Slice the pork into 1/4-to-1/2-inch-thick slices.
- For the honey mustard: Heat the oil over medium-high heat in the same skillet used for browning the pork. Add the shallots, salt and pepper. Cook until the shallots are soft, about 3 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 1 minute. Whisk in the honey, mustard, vinegar and thyme. Simmer until thick, 2 minutes. Stir in the butter until melted and smooth. Season with salt and pepper.
- To assemble the sandwiches: Slather the honey mustard on the cut sides of the baguettes. Arrange the pork slices in a single layer on the bottom halves of the baguettes. Spoon a little more honey mustard on top of the pork. Place the remaining baguette halves on top and serve. Serve any extra honey mustard alongside.
HONEY-MUSTARD GLAZED PORK TENDERLOIN
"Here's a well-seasoned recipe originally for the grill," explains Virginia Smith in Peoria, Illinois. "But we liked it so much that I changed it for the oven just so we could enjoy it all year long!"
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first eight ingredients. Rub over pork. Place in a large resealable plastic bag. Seal bag and refrigerate overnight. , Combine the glaze ingredients. Place tenderloin on a rack in a foil-lined shallow roasting pan. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°, basting occasionally with glaze. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 263 calories, Fat 7g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 737mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
SPICY HONEY MUSTARD PORK ROAST
This is a honey mustard glaze with black pepper for a little spice. You may decrease or omit the pepper if you don't want it so spicy. You can also decrease honey if it is to sweet for your taste.
Provided by VGREER
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 2h30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Score 1/2 inch slits in your roast and place in baking dish.
- Combine honey, mustard, pepper, thyme, and salt in small bowl; mix until well blended. Brush mixture over roast, working well into slits.
- Bake roast in preheated oven for one hour. Remove roast from oven and flip in pan. Brush remaining honey sauce over roast. Return to oven and continue baking for 45 minutes to an hour or until internal temperature reaches 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 14.1 g, Cholesterol 79.3 mg, Fat 8.8 g, Fiber 0.6 g, Protein 26.5 g, SaturatedFat 2.8 g, Sodium 366 mg, Sugar 11.6 g
HONEY MUSTARD PORK TENDERLOIN
Make and share this Honey Mustard Pork Tenderloin recipe from Food.com.
Provided by Bekah
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425F.
- Put carrots and potatoes in a large saucepan, fill with water to cover them, bring to boil and let them boil for just 2 minutes.
- Drain and set aside.
- Combine honey mustard, oil, garlic pepper and season salt in a bowl.
- Spread half of the mustard mixture on the pork.
- Toss the carrots/potatoes with the other half of the mustard mixture.
- Place pork in roasting pan and spoon the vegetables around it.
- Roast uncovered for 25-35 minutes, or until meat thermometers reads 160 degrees, stirring the vegetables once while cooking.
- ENJOY!
Nutrition Facts : Calories 615.6, Fat 12.3, SaturatedFat 2.2, Cholesterol 55.3, Sodium 299, Carbohydrate 99.6, Fiber 13, Sugar 10.3, Protein 28.4
HONEY MUSTARD PORK TENDERLOIN
Make and share this Honey Mustard Pork Tenderloin recipe from Food.com.
Provided by joshua cynthia sc
Categories Pork
Time 45m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- STIR TOGETHER 1ST 5 INGREDIENTS.
- WELL BLENDED.
- PLACE PORK IN LARGE GREASED CASSEROLE DISH.
- SPRINKLE EVENLY SALT AND PEPPER.
- POUR HONEY MIXTURE OVER PORK.
- BAKE UNCOVERED AT 375 DEGREES FOR 30 MINUTES MIDDLE SHOULD BE SLIGHT PINK.
- ENJOY!
Nutrition Facts : Calories 557.3, Fat 10.1, SaturatedFat 3.3, Cholesterol 177.1, Sodium 717, Carbohydrate 59.5, Fiber 0.8, Sugar 58, Protein 57
HONEY-MUSTARD GLAZED PORK TENDERLOIN WITH GRILLED VEGETABLES
Steps:
- In a bowl, mix together the soy, garlic, ginger, scallions, honey, Dijon, wine and oil. Toss with pork to coat well and let marinate for at least 4 hours, refrigerated. Pull the pork out of the marinade. Place marinade in a small saucepan and bring to a boil and reduce by 25 to 30 percent. Meanwhile, in a large, hot saute pan coated lightly with oil, pan sear the pork until brown on all sides, about 10 to12 minutes total. Glaze the pork every 3 to 4 minutes with the reduced marinade. In a large bowl, mix together the eggplant, zucchini, pepper, onion, sweet potato and fennel. Toss lightly with oil, season and place on hot grill. Cook vegetables until done, chop into 1-inch pieces and check for flavor.
- PLATING: On a dinner plate using an o-ring mold (3-inch diameter by 2 inches tall or a tuna fish can) fill with grilled veggies. Cut each tenderloin into 3 petit fillets and drizzle with reduced marinade.
- WINE: Rosemont GSM, Australia
GIADA'S PORK TENDERLOIN WITH HONEY-MUSTARD SAUCE
Steps:
- To make the pork: Position an oven rack in the center of the oven and preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Season the pork with the salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the pork and brown on all sides, about 8 minutes. Transfer the pork to the prepared baking sheet and bake until a meat thermometer inserted into the thickest part of the meat registers 160 degrees F, about 30 minutes. Allow the meat to rest for 10 minutes on a cutting board before slicing 1/4- to 1/2-inch-thick slices. To make the sauce: In the same skillet used for browning the pork, heat the oil over medium-high heat. Add the shallots, salt, and pepper. Cook until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Pour in the wine and use a wooden spoon to scrape up the brown bits that cling to the bottom of the pan. Simmer for 1 minute. Whisk in the honey, mustard, vinegar and thyme. Simmer until thickened, 2 minutes. Remove from the heat and stir in the butter until melted and smooth. Top the pork slices with the honey mustard sauce and serve.
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- Prepare the pork tenderloins: Wash the pork tenderloins and pat dry with paper towels Brush or spoon the sauce over the pork and set aside.
- Prepare the veggies: Season the potatoes and green beans with olive oil, salt, pepper, Italian seasoning, and garlic powder. Toss until evenly coated. I seasoned them separately and divided the oil and seasoning in half for each.
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