This Honey Mustard Glazed Pork Tenderloin is your go-to for a delightful, savory-sweet main dish. The combination of honey and mustard creates a perfectly balanced glaze that elevates the tenderloin to new heights. It's a simple recipe that packs a punch in terms of flavor and presentation.
The star here is the pork tenderloin, known for its tenderness and mild flavor, making it the perfect canvas for our glaze. Next, we have honey, which adds natural sweetness and helps caramelize the glaze. Dijon mustard gives a sharp, tangy edge that complements the sweetness. A splash of apple cider vinegar adds a subtle acidity to balance the flavors. Garlic infuses the dish with its aromatic depth. We season with salt and black pepper to enhance all the flavors. Finally, we use olive oil for searing the meat, giving it a beautiful golden crust.
This pork tenderloin pairs beautifully with roasted vegetables like carrots or Brussels sprouts. For a starch, consider serving it with creamy mashed potatoes or a simple quinoa salad. The tangy glaze also complements a fresh green salad with a light vinaigrette.
Start by preheating your oven to 400°F (200°C). This step ensures your oven is hot and ready when it’s time to roast the pork. Meanwhile, in a small bowl, whisk together 1/4 cup of honey, 1/4 cup of Dijon mustard, 1 tablespoon of apple cider vinegar, 2 minced cloves of garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. This mixture is your glaze and will coat the pork, adding flavor and creating a beautiful crust.
In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is shimmering, carefully place your pork tenderloin in the skillet. Sear each side for 3 to 4 minutes until all sides are golden brown. This step locks in the juices and adds a delicious texture.
Once seared, pour the honey mustard glaze over the pork, ensuring every inch is evenly coated. Transfer the skillet to your preheated oven and let the magic happen. Roast for 18 to 20 minutes. You’ll know it’s done when a meat thermometer inserted into the thickest part reads 145°F (63°C).
Once cooked, remove the skillet from the oven and let the pork rest for about 5 minutes. This resting period allows the juices to redistribute, ensuring every slice is moist and flavorful. Finally, slice the pork into medallions and drizzle with any remaining glaze from the pan before serving.