Daily Archives: January 22, 2014

Honey Mustard Pork Tenderloin

Honey Mustard Pork Tenderloin2I’m convinced there’s a little old lady living inside of me. I love Sunday night dinner. It’s my favorite meal of the week. The recipes I make for Sunday night dinner aren’t always time consuming or complicated {this one sure isn’t}. But what I love about cooking on Sundays is there’s no time pressure like a growling belly after a long workday. I cook at my own pace and take my time tasting and experimenting so the process is just as satisfying as the end result. I also enjoy indulging my old lady side on Sundays by eating dinner around 5pm or 6pm so I can have plenty of time to get full and digest. Just hand me my walker now!

I’m so thrilled with how this recipe came out. I tend to keep things super simple when I roast pork tenderloin–usually just some olive oil, salt, and cracked black pepper–but the marinade I made here gives the meat a hefty punch of flavor. This is definitely my new go-to. Plus, all of the ingredients are pantry and refrigerator staples. Just mix them together and pour into a plastic baggie with your tenderloin so it can bathe for a few hours. Brown the meat on the stove and then stick it in the oven to finish cooking.

Whether you save this for a leisurely Sunday night dinner or marinate the meat in the morning and cook it up after a long day at work I promise you’ll be equally satisfied the moment you dig in.

Honey Mustard Pork Tenderloin

Honey Mustard Pork Tenderloin

Serves 4-6


  • 1/2 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1/4 cup honey
  • 3 Tbsp dijon mustard
  • 2 garlic cloves, minced
  • 1 Tbsp kosher salt
  • 2 tsp red chili pepper flakes
  • Coarsely ground black pepper
  • 2 (1 lb) pork tenderloins


In a bowl, add the apple cider vinegar through black pepper and whisk to combine. Pour marinade into a large zip-top bag. Add the pork tenderloins. Use your hands on the outside of the bag to make sure the meat is covered in the marinade. Refrigerate for 1 to 12 hours.

Preheat oven to 400 degrees. Heat a grill pan (spray with non-stick spray) or cast-iron pan (heat about 1 Tbsp olive oil) over medium high heat. Brown the pork tenderloins, about 2 minutes on all four sides for a total of about 8 minutes. Transfer pork tenderloins to roasting pan or foil-lined baking sheet and cook until an instant-read thermometer inserted into the thickest part registers 145 degrees, about 20 to 25 minutes. Remove from oven and let stand 5-10 minutes before slicing.

Source: Slightly Adapted from Two Peas and Their Pod