weeknight
Honey Mustard Pork Tenderloin
Pan-seared pork tenderloin with a sticky honey-mustard glaze, 30 minutes to a dinner that holds its own at the table.
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Join the waitlistPork tenderloin is wildly underrated. It's lean, cooks fast, and takes glaze beautifully. The mistake people make is overcooking it.
Pull it at 140°F (60°C). It carries up to a perfect 145°F as it rests, and the inside stays juicy and faintly pink.
Ingredients
- 1 pork tenderloin, about 1¼ lb (570 g), trimmed of silver skin
- Kosher salt and black pepper
- 2 tbsp olive oil
- 3 tbsp whole-grain mustard
- 2 tbsp Dijon mustard
- 3 tbsp honey
- 2 garlic cloves, finely grated
- 1 tbsp apple cider vinegar
- 1 tbsp unsalted butter
- Chopped parsley, to serve
Steps
- 1Heat oven to 400°F (200°C). Pat the pork dry and season heavily with salt and pepper.
- 2Heat the olive oil in an oven-safe skillet over medium-high. Sear the pork on all sides until deeply browned, 6 to 8 minutes total.
- 3Whisk together both mustards, honey, garlic, and vinegar.
- 4Brush about half the glaze over the pork. Transfer the skillet to the oven and roast until 140°F (60°C) internal, 10 to 14 minutes.
- 5Transfer the pork to a board to rest 8 minutes.
- 6Set the skillet over medium heat. Add the remaining glaze and any resting juices; simmer 1 minute. Whisk in the butter until glossy.
- 7Slice the pork into ½-inch medallions and spoon the pan sauce over the top. Scatter parsley.
Notes
Roasted broccoli or a simple green salad is all you need on the side.
Updated May 2026
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