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HONEY GLAZED PORK TENDERLOIN
This sticky-sweet pork tenderloin is a quick and easy dinner entrée. This recipe easily doubles if you want to make two tenderloins to feed more people.
Yield: Serves 4.
July 02, 2019
HONEY GLAZED PORK TENDERLOIN
Ingredients
- 1/2 cup liquid honey
- 2 tbsp Dijon mustard
- 1 1/2 tbsp fresh lemon juice
- 1 tsp chopped fresh rosemary
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 1 pork tenderloin (1 lb/0.5 kg)
Directions
- Preheat oven to 425°F.
- To prepare glaze, combine all ingredients except pork in a small non-reactive saucepan. Bring to a simmer over medium heat and cook, whisking frequently, for 3 minutes. Remove from heat.
- Reserve 1/4 cup of glaze to serve with pork; remaining glaze will be used to brush pork during cooking.
- Place pork in a non-stick foil-lined rimmed baking sheet. Brush pork with half of remaining glaze, rotating to brush all sides.
- Bake, uncovered, for 10 minutes. Remove pork from oven.
- Reduce oven temperature to 350°F. Brush pork with rest of remaining glaze, rotating to brush all sides.
- Continue baking, uncovered, until a meat thermometer registers 160°F, about 20 - 25 minutes.
- Let stand for 10 minutes before slicing.
- Meanwhile, reheat the 1/4 cup of reserved glaze.
- Slice pork and serve drizzled with reserved glaze.
Nutritional analysis per serving:
288 calories, 4.7 g fat, 26.3 g protein, 36.6 g carbohydrate, 0.4 g fibre, 539 mg sodium
Tip: As an alternative to using the oven, pork may be grilled. Reserve 1/4 cup of glaze to serve with pork; remaining glaze will be used to brush pork during grilling. Sear pork on all sides over medium-high heat on natural gas barbecue. Brush pork with half of remaining glaze, rotating to brush all sides. Grill over low heat until a meat thermometer registers 160ºF, brushing pork with rest of remaining glaze during last 10 - 15 minutes of grilling. Let stand for 10 minutes before slicing. Reheat the 1/4 cup of reserved glaze to drizzle over sliced pork.