Honey Mustard Pork Tenderloin

As I continue foraging through recipes, I've been focusing on meats. Honey and mustard combos specifically. I tried a honey mustard chicken last week, and refined the marinade on a pork tenderloin this past weekend. The marinade found its home. For sure.

I, like many of you, grew up dunking nuggets and tenders into plastic packages of "honey mustard". Who knows what mystery ingredients we were actually slathering over our food, but it was good. So I set out to replicate that sweet and savory combo. Here you go folks.

Honey Mustard Pork Tenderloin

makes 4-5 servings

2 pork tenderloins

1 tbsp whole grain mustard

2 tbsp Dijon mustard

2 tbsp honey

1 tbsp low sodium soy sauce

1/2 lemon (juice)

1 sprig rosemary (stem removed, rough chop)

s&p

Marinade the pork for at least 3 hours before you intend to serve the meal. Marinading overnight is ideal. In a large freezer bag, combine both mustards, honey, soy sauce, lemon juice and rosemary. Don't add the salt and pepper yet. Shake around in the bag to combine. Zip it closed before you shake it, obviously.

Rise off the pork in cold water, and pat dry. Drop into the marinade bag. Squeeze the air out and squish the marinade all over the pork. Drop the bag into a bowl and refrigerate until ready to serve.

Preheat oven to 400 degrees.

Remove from the fridge 30 minutes prior to cooking. Take out of the bag and shake off excess marinade, but don't wipe it off. Leave any rosemary pieces where they are. Discard the marinade. Season all sides of the tenderloins generously with kosher salt and pepper.

Heat a large, oven-proof saute pan or cast iron skillet over medium high heat. Add a couple tablespoons of olive oil. Sear all sides of the tenderloin until golden and crusty, total 10 minutes. Transfer the pan to the oven for 10-15 minutes, until the center registers 137 degrees. 

Remove from the pan to a cutting board and cover with foil. Let rest for 10-15 minutes. Carve into diagonal pork medallions for serving. Pink in the middle is okay in pork. Not in chicken. So don't be scared. Serve with any of the juices that escape while carving.