Honey Mustard Pork Tenderloin Food

PORK TENDERLOIN SANDWICHES WITH HONEY MUSTARD

Steps:

• For the pork tenderloin: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Set aside.
• Sprinkle the pork with the salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the pork and brown on all sides, about 8 minutes. Transfer the pork to the prepared baking sheet and bake until a meat thermometer inserted into the thickest part of the meat registers 160 degrees F, about 30 minutes. Allow the meat to rest for 10 minutes before slicing. Slice the pork into 1/4-to-1/2-inch-thick slices.
• For the honey mustard: Heat the oil over medium-high heat in the same skillet used for browning the pork. Add the shallots, salt and pepper. Cook until the shallots are soft, about 3 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 1 minute. Whisk in the honey, mustard, vinegar and thyme. Simmer until thick, 2 minutes. Stir in the butter until melted and smooth. Season with salt and pepper.
• To assemble the sandwiches: Slather the honey mustard on the cut sides of the baguettes. Arrange the pork slices in a single layer on the bottom halves of the baguettes. Spoon a little more honey mustard on top of the pork. Place the remaining baguette halves on top and serve. Serve any extra honey mustard alongside.

HONEY MUSTARD PORK TENDERLOIN

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.

HONEY MUSTARD PORK TENDERLOIN

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.

HONEY-MUSTARD GLAZED PORK TENDERLOIN

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.

HONEY MUSTARD PORK TENDERLOIN

Steps:

• STIR TOGETHER 1ST 5 INGREDIENTS.
• WELL BLENDED.
• PLACE PORK IN LARGE GREASED CASSEROLE DISH.
• SPRINKLE EVENLY SALT AND PEPPER.
• POUR HONEY MIXTURE OVER PORK.
• BAKE UNCOVERED AT 375 DEGREES FOR 30 MINUTES MIDDLE SHOULD BE SLIGHT PINK.
• ENJOY!

HONEY MUSTARD PORK TENDERLOIN

Steps:

• Preheat oven to 425F.
• Put carrots and potatoes in a large saucepan, fill with water to cover them, bring to boil and let them boil for just 2 minutes.
• Drain and set aside.
• Combine honey mustard, oil, garlic pepper and season salt in a bowl.
• Spread half of the mustard mixture on the pork.
• Toss the carrots/potatoes with the other half of the mustard mixture.
• Place pork in roasting pan and spoon the vegetables around it.
• Roast uncovered for 25-35 minutes, or until meat thermometers reads 160 degrees, stirring the vegetables once while cooking.
• ENJOY!

HONEY DIJON PORK TENDERLOIN

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!

HONEY MUSTARD PORK TENDERLOIN

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!

SWEET AND SOUR HONEY MUSTARD PORK TENDERLOIN

Steps:

• Rinse pork tenderloin with cold water, pat dry, and place in a baking dish.
• Whisk chili powder, garlic powder, and paprika together in a bowl. Rub mixture all over pork tenderloin until completely covered. Cover baking dish with aluminum foil and refrigerate for 24 hours.
• Preheat oven to 300 degrees F (150 degrees C).
• Brush a thin coat of sweet and sour sauce all over tenderloin and let rest for 10 minutes.
• Whisk honey and mustard together in a bowl. Brush a heavy coat of honey mustard onto the tenderloin. Pour water into the baking dish to reach a depth of 1/2-inch. Cover the baking dish with aluminum foil.
• Cook until pork is slightly pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

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

GIADA'S PORK TENDERLOIN WITH HONEY-MUSTARD SAUCE

Steps:

• To make the pork: Position an oven rack in the center of the oven and preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Season the pork with the salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the pork and brown on all sides, about 8 minutes. Transfer the pork to the prepared baking sheet and bake until a meat thermometer inserted into the thickest part of the meat registers 160 degrees F, about 30 minutes. Allow the meat to rest for 10 minutes on a cutting board before slicing 1/4- to 1/2-inch-thick slices. To make the sauce: In the same skillet used for browning the pork, heat the oil over medium-high heat. Add the shallots, salt, and pepper. Cook until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Pour in the wine and use a wooden spoon to scrape up the brown bits that cling to the bottom of the pan. Simmer for 1 minute. Whisk in the honey, mustard, vinegar and thyme. Simmer until thickened, 2 minutes. Remove from the heat and stir in the butter until melted and smooth. Top the pork slices with the honey mustard sauce and serve.