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Honey Mustard Pork Tenderloin

Prep Time:

15 minutes

Cook Time:

20 minutes

Serves:

6

I tried out several different variations of this dish, and this one is definitely the winner. You may also want to double up on the sauce so you have enough to pour over the sliced pork when served.

15 minutes

Ingredients

  • 2 (1-lb) pork tenderloins

  • 3 t salt

  • 2 t freshly cracked black pepper

  • 4 garlic cloves, minced

  • 1 t apple cider vinegar

  • ¼ C dijon mustard

  • 1 T whole grain mustard

  • ¼ C + 1 T honey

  • 1 t onion powder

  • ½ t red pepper flakes

  • 1 t dried parsley flakes

  • 2 T oil


Preparation

  1. Season pork tenderloins with the 3 t salt and 2 t black pepper on all sides. Place in a ziploc bag while you prepare the marinade/sauce.

  2. Combine all remaining ingredients in a medium bowl and stir until well combined. Pour half of the marinade/sauce into the ziploc back and gently turn the bag to ensure all the pork is well coated. Reserve the other half. Refrigerate pork for at least 1 hour.

  3. Preheat oven to 425° F.

  4. In a large cast iron skillet (or oven-proof skillet), heat the 2 T oil over medium-high heat and sear the pork on all sides for approximately 6 - 8 minutes. Place skillet in oven and cook for 15 - 16 minutes.

  5. Allow pork to rest for 5 minutes under an aluminum foil tent, then slice into ½" thick medallions. Serve immediately and pour reserved marinade/sauce over.

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