HONEY GLAZED PORK LOIN
A roast pork loin glazed with honey, and served with a stuffing made from Jordans oats.
Provided by wildcard2011
Time 1h45m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 180 C. fan 170 C, Mk 4. Rinse the pork loin, and pat dry all over with kitchen paper, or a clean kitchen teatowel. Set in a roasting tray.
- Mix together 100ml of the cider, half of the oil, the mustard, honey, sage, sea salt and pepper in a small bowl. Spoon this mix over the pork, and cover loosely with foil or baking parchment. Bake for 1 hour and 30 minutes, basting every 20 minutes with the pan juices.
- Meanwhile, cook the chopped onion in the remaining oil for a few minutes, just to soften. Mix this with the oats and parsley, and the sausage meat from the sausages. Take 4 tbsp of cooking juices from the meat pan and add to the sausage and oats, stirring in well. Divide the mixture into 8. Shape these into 8 golfball sized balls. Transfer to an oiled baking tray, and bake for 20 minutes.
- When the pork and the stuffing balls are cooked, set aside to keep warm. Moisten the cornflour with a little of the cider. Set the roasting tray over a high heat, and pour on the remaining cider, scraping any residue from the bottom. Add the cornflour, and stir until thickened.
- Serve the pork and the stuffing balls hot, with the sauce spooned over.
HONEY-MUSTARD GLAZED PORK TENDERLOIN
"Here's a well-seasoned recipe originally for the grill," explains Virginia Smith in Peoria, Illinois. "But we liked it so much that I changed it for the oven just so we could enjoy it all year long!"
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first eight ingredients. Rub over pork. Place in a large resealable plastic bag. Seal bag and refrigerate overnight. , Combine the glaze ingredients. Place tenderloin on a rack in a foil-lined shallow roasting pan. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°, basting occasionally with glaze. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 263 calories, Fat 7g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 737mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
HONEY MUSTARD PORK TENDERLOIN
Brush this simple honey-mustard-garlic mixture onto pork before grilling to create a delicious and pretty glaze.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 425°F. Line 15x10x1-inch pan with foil; place pork tenderloin in pan. In small bowl, mix remaining ingredients; brush over pork tenderloin.
- Bake 25 to 30 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Let stand 5 minutes. Cut diagonally into slices.
Nutrition Facts : Calories 150, Carbohydrate 5 g, Cholesterol 55 mg, Fat 1, Fiber 0 g, Protein 19 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 4 g, TransFat 0 g
HONEY MUSTARD PORK TENDERLOIN
This meal is so quick, easy, and so good. I usually have all the ingredients on hand and everyone enjoys the honey mustard flavor. -Joyce Moynihan, Lakeville, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Place pork on a greased rack in a 15x10x1-in. baking pan lined with foil. In a small bowl, combine glaze ingredients; set aside 3 tablespoons glaze for basting. Spoon remaining glaze over pork., Bake, uncovered, until a thermometer reads 145°, 24-28 minutes, basting occasionally with reserved glaze. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 226 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 386mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
HONEY-MUSTARD GLAZED PORK TENDERLOIN WITH GRILLED VEGETABLES
Steps:
- In a bowl, mix together the soy, garlic, ginger, scallions, honey, Dijon, wine and oil. Toss with pork to coat well and let marinate for at least 4 hours, refrigerated. Pull the pork out of the marinade. Place marinade in a small saucepan and bring to a boil and reduce by 25 to 30 percent. Meanwhile, in a large, hot saute pan coated lightly with oil, pan sear the pork until brown on all sides, about 10 to12 minutes total. Glaze the pork every 3 to 4 minutes with the reduced marinade. In a large bowl, mix together the eggplant, zucchini, pepper, onion, sweet potato and fennel. Toss lightly with oil, season and place on hot grill. Cook vegetables until done, chop into 1-inch pieces and check for flavor.
- PLATING: On a dinner plate using an o-ring mold (3-inch diameter by 2 inches tall or a tuna fish can) fill with grilled veggies. Cut each tenderloin into 3 petit fillets and drizzle with reduced marinade.
- WINE: Rosemont GSM, Australia
MUSTARD-GLAZED PORK TENDERLOIN
This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients - pork, brown sugar, whole-grain mustard, rosemary and sherry - you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.
Provided by Marian Burros
Categories dinner, easy, quick, steaks and chops, main course
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pat the tenderloins dry with paper towels.
- Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
- Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
- Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 2 grams, Sodium 174 milligrams, Sugar 7 grams, TransFat 0 grams
HONEY GLAZED PORK TENDERLOIN
Pork tenderloin basted with an Asian-style sauce. So easy and so good!
Provided by SAHMCOOK
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
- Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
- Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 209.5 calories, Carbohydrate 18.9 g, Cholesterol 48.4 mg, Fat 7.2 g, Fiber 0.1 g, Protein 17.7 g, SaturatedFat 1.5 g, Sodium 341.1 mg, Sugar 18.5 g
HONEY MUSTARD PORK TENDERLOIN
This Honey Mustard Pork Tenderloin is baked to perfection with green beans, potatoes, and ready in only 35 minutes. This recipe is a must for your busy weeknights!
Provided by Joanna Cismaru
Categories Main Course
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven: Preheat the oven to 450 F degrees.
- Make the sauce: Mix all the sauce ingredients together and season with salt and pepper if needed.
- Prepare the pork tenderloins: Wash the pork tenderloins and pat dry with paper towels Brush or spoon the sauce over the pork and set aside.
- Prepare the veggies: Season the potatoes and green beans with olive oil, salt, pepper, Italian seasoning, and garlic powder. Toss until evenly coated. I seasoned them separately and divided the oil and seasoning in half for each.
- Prepare the sheet pan: Lay the green beans down the middle of the sheet pan and dump the potatoes along the sides. Lay the pork tenderloins over the green beans and brush or spoon with more sauce.
- Bake: Let everything cook for 25-30 minutes, or until the pork registers 145 F degrees at the thickest part on an instant read thermometer. Brush or spoon more sauce over the pork at the half-way point.
- Rest: Cover the pork with foil and rest for 15 minutes before serving. Enjoy!
Nutrition Facts : Calories 413 kcal, Carbohydrate 38 g, Protein 36 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 98 mg, Sodium 578 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving
HONEY DIJON GARLIC ROASTED PORK TENDERLOIN
Perfectly tender Honey Dijon Garlic Roasted Pork Tenderloin only requires a few ingredients and a few minutes of your time to get roasting in the oven. It's a flavorful, juicy pork tenderloin that your family will love!
Provided by Rachel Farnsworth
Categories Main Dish
Time 20m
Number Of Ingredients 7
Steps:
- Heat a cast iron skillet or oven safe skillet to high heat. Preheat oven to 400 degrees F.
- Meanwhile, in a small bowl whisk together dijon mustard, honey, garlic, salt, and pepper. Rub each pork tenderloin with the sauce until thoroughly coated.
- Pour olive oil into the skillet. Sear tenderloins on each side, using tongs to turn. Use any remaining sauce to coat the pork again. Once the outside is seared, slide the skillet into the preheated oven and roast until the pork reaches an internal temperature of 145 degrees F, about 10 to 15 minutes.
- Let rest for 5 minutes before slicing and serving.
Nutrition Facts : ServingSize 0.33 pounds, Calories 233 kcal, Carbohydrate 7 g, Protein 32 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 98 mg, Sodium 391 mg, Fiber 1 g, Sugar 6 g
BROWN SUGAR GLAZED PORK LOIN
This glazed pork loin has a lovely sweet and savoury taste and adds some great variation to the taste of the meat.
Provided by Gav
Categories Mains
Time 55m
Number Of Ingredients 6
Steps:
- Mix all the ingredients except the pork loin in a bowl.
- Before cooking, pre-heat the oven to 190C.
- Season the meat with salt and pepper to taste. Then baste the pork loin well on all sides with the glaze mix before placing on a baking tray covered in tin foil.
- Cook in the oven for 20 minutes at 190C. Then turn the pork and baste again and put back in the oven. Repeat this process, re-basting every 20 minutes, until the pork is fully cooked. About 50-60 minutes for that size of pork loin.
- Remove from the oven and allow to rest for 5-10 minutes before carving.
Nutrition Facts : Calories 279 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 11 grams fat, Fiber 0 grams fiber, Protein 33 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 395 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
GLAZED ROAST PORK TENDERLOIN
An easy, tasty, low fat roast pork tenderloin with a honey-mustard-citrus-spice glaze. From Prevention's The Healthy Cook.
Provided by Barefoot Beachcomber
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine in a small bowl Dijon mustard, honey, orange juice, zest, cinnamon and allspice.
- Set aside.
- Place the pork tenderloin on a rack in a shallow roasting pan.
- Roast in a preheated 325 F oven for 30-45 minutes, or until pork reaches an internal temperature of 160 F.
- During the last 10 minutes of cooking, brush the pork occasionally with the mustard mixture.
- Remove pork from oven.
- Let stand for 5 minutes before cutting crosswise into slices and serving.
Nutrition Facts : Calories 159.7, Fat 4.3, SaturatedFat 1.4, Cholesterol 73.8, Sodium 144.5, Carbohydrate 5.3, Fiber 0.4, Sugar 4.7, Protein 23.8
ROSEMARY MUSTARD PORK TENDERLOIN
This rosemary mustard pork tenderloin is marinated with rosemary, dijon mustard, and baked in the oven for a pork tenderloin recipe that everyone will love. Rosemary pork tenderloin is suitable for the whole30, paleo and keto diet.
Provided by Valerie Skinner
Number Of Ingredients 7
Steps:
- Preheat oven to 350
- In a small bowl, whisk together mustard, rosemary, garlic, salt, pepper and avocado oil until fully combined
- Pat pork tenderloin dry with a paper towel
- In a bowl or deep dish, add the marinade to the pork tenderloin making sure it's evenly coated
- Cover and refrigerate for 30 minutes up to 24 hours
- Bake on a rimmed baking sheet for 45 minutes or until internal temperature reaches 160
- Tent with foil and let rest for 10 minutes before slicing and serving
Nutrition Facts : ServingSize 4 oz, Calories 163 kcal, Protein 29 g, Fat 4 g
HONEY MUSTARD GLAZE
Make and share this Honey Mustard Glaze recipe from Food.com.
Provided by Katha
Categories Sauces
Time 11m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together.
- Warm in microwave 30 sec if nessary to blend.
- Use on pork roast last 1/2 hr of cooking Use left over sauce to make a smooth gravy with 1cup water& cornstarch mixture for desired consistancy.
HONEY DIJON PORK TENDERLOIN
This Honey Dijon Pork Tenderloin is roasted in the oven and topped with a delicious glaze that you'll want to drink with a spoon! It's so easy to make, too!
Provided by Ashlyn Edwards | Belle of the Kitchen
Categories Main Dish
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Spray a rimmed baking sheet with cooking spray, and place the two pork tenderloins on top.
- In a small bowl, whisk together the soy sauce, honey, olive oil, orange juice, dijon mustard, garlic, rosemary, and pepper. Cut small slits in the top of each of the tenderloins, about halfway through (about 6 slits on each). Pour the sauce over the top of the tenderloins.
- Bake in the preheated oven for 40-50 minutes, spooning the sauce over the top of the tenderloins every 10 minutes. This creates a super yummy glaze on top, and will soak into the slits you cut in the meat. Bake until a meat thermometer inserted in the largest part of the tenderloins reads 145.
- Remove tenderloins from the oven and allow to rest for 10-15 minutes before slicing and serving. Serve with sauce from the pan drizzled over the top. Enjoy!
Nutrition Facts : Calories 250 kcal, Carbohydrate 7 g, Protein 30 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 92 mg, Sodium 521 mg, Sugar 6 g, ServingSize 1 serving
DIJON-CRUSTED PORK TENDERLOIN HONEY-GLAZED CARROTS RECIPE BY TASTY
Here's what you need: dijon mustard, fresh thyme, fresh rosemary, kosher salt, ground black pepper, pork tenderloin, olive oil, broccolini, medium carrots, honey, lemon, fresh parsley
Provided by Jordan Kenna
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F (190˚C).
- In a small bowl, stir together the mustard, thyme, rosemary, salt, and pepper.
- Dry the pork tenderloin thoroughly with paper towels, then season with salt and pepper.
- Heat 2 tablespoons of olive oil in a square pan over medium-high heat. Add the tenderloin and cook, rotating 90˚ every 3-4 minutes, until golden brown all over (the tenderloin will not be cooked through at this point), about 12 minutes total. Remove the pan from the heat and use tongs to transfer the tenderloin to a cutting board.
- Brush the mustard mixture evenly over the top and sides of the tenderloin.
- Add the broccolini to the pan, and toss with the oil until coated evenly. Push the broccolini to the sides of the pan, just enough to make room for the tenderloin, then return the pork to the pan.
- Transfer the pan to the oven and roast, tossing the broccolini halfway through cooking, until an instant-read thermometer inserted in the thickest part of the pork reads 160°F (70˚C) and the broccolini is tender, 23-25 minutes.
- While the pork cooks, heat the remaining tablespoon of olive oil in a medium skillet over medium-high heat. Add the carrots, season with salt and pepper, and cook, tossing, until barely tender, about 6 minutes.
- Drizzle with the honey and continue cooking, tossing often, until the honey is reduced to a thick glaze and the carrots are tender, 2 to 4 minutes more. Remove the skillet from the heat.
- Transfer the square pan to a rack and let the pork and broccolini rest for 10 minutes. Place the tenderloin on a cutting board and cut into ½-inch (1-cm) thick slices.
- Divide the pork and vegetables among 4 serving plates. Serve each with a lemon wedge and sprinkle with parsley.
- Enjoy!
Nutrition Facts : Calories 392 calories, Carbohydrate 32 grams, Fat 15 grams, Fiber 8 grams, Protein 33 grams, Sugar 17 grams
SPICY HONEY MUSTARD PORK ROAST
This is a honey mustard glaze with black pepper for a little spice. You may decrease or omit the pepper if you don't want it so spicy. You can also decrease honey if it is to sweet for your taste.
Provided by VGREER
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 2h30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Score 1/2 inch slits in your roast and place in baking dish.
- Combine honey, mustard, pepper, thyme, and salt in small bowl; mix until well blended. Brush mixture over roast, working well into slits.
- Bake roast in preheated oven for one hour. Remove roast from oven and flip in pan. Brush remaining honey sauce over roast. Return to oven and continue baking for 45 minutes to an hour or until internal temperature reaches 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 14.1 g, Cholesterol 79.3 mg, Fat 8.8 g, Fiber 0.6 g, Protein 26.5 g, SaturatedFat 2.8 g, Sodium 366 mg, Sugar 11.6 g
MUSTARD-GLAZED PORK TENDERLOIN
This pork tenderloin with a savory-sweet mustard glaze makes an elegant weeknight dinner or centerpiece roast.
Provided by Jennifer Segal
Categories Dinner
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Pat the tenderloins dry with paper towels.
- In a medium bowl, whisk together the brown sugar, mustard, sherry, and rosemary.
- Place the tenderloins in a baking dish or bowl. Season all over with 1¼ teaspoons salt and pour about one-third of the marinade over top. Turn the tenderloins a few times to coat evenly with the marinade. Marinate for at least 1 hour or as long as overnight (the longer, the better). Cover the remaining marinade and refrigerate until ready to use (it will form the base of the sauce).
- Preheat the oven to 350°F and set an oven rack in the middle position.
- Heat the oil in a large cast iron or oven-safe skillet over medium-high heat (see note below if you don't have one of these pans). Add both tenderloins and sear on all sides until nicely browned, 6 to 8 minutes (don't move the tenderloins around between turns; they will brown better if left alone). Transfer the skillet to the oven and cook until the pork registers about 140°F on an instant-read thermometer, 12 to 15 minutes. (To check for doneness without a thermometer, make a slit in the thickest part of the loin; the meat should be mostly white with a slight hint of pale pink, and the juices should run mostly clear.)
- Remove the skillet from the oven and immediately place an oven mitt or dishtowel over the handle to remind yourself that it is hot (it is easy to forget and burn yourself!). Transfer the tenderloins to a cutting board. Tent with foil and let rest for about 10 minutes, then cut into ¼- to ½-inch slices.
- Meanwhile, pour the remaining marinade into a small skillet and bring to a gentle boil over medium-high heat. Remove the pan from the heat and, stirring constantly, incorporate the butter one piece at a time. Add ⅛ teaspoon salt and a few grinds of pepper. Taste and adjust seasoning if necessary. Arrange the sliced tenderloin on a platter and drizzle with a bit of the sauce; pass the remaining sauce at the table.
- Note: If you don't have an oven-proof skillet, transfer the pork to a foil-lined sheet pan after searing. (The foil is just for easy cleanup.) You may need to add a few minutes to the baking time.
Nutrition Facts :
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