Honey Roasted Pork Tenderloin Recipe

I just tried this honey roasted pork tenderloin and it totally blew my mind ’cause the mix of garlic, thyme, rosemary and that sweet mustard honey marinade turns it into a seriously next-level dish that feels homemade and epic at the same time.

I love this dish that uses pork tenderloin, olive oil, garlic, honey, dijon mustard, apple cider vinegar, salt, pepper, thyme and rosemary. I think its a healthy recipe full of balanced nutritional value that brings fresh flavors and robust taste with every bite.

Ingredients

• Pork tenderloin provides lean protein that helps build muscle and keeps you energized.
• Olive oil is packed with healthy fats that improve heart health and add smooth flavor.
• Garlic adds a bold taste and may help boost your immune system in a natural way.
• Honey is a natural sweetener full of carbohydrates that gives the dish a sweet twist.
• Dijon mustard delivers a tangy kick that nicely balances the pork’s richness.
• Apple cider vinegar brings a sour punch that cuts through the sweetness without being overpowering.
• Herbs like thyme and rosemary add earthy notes and a touch of complexity to the bite.

Ingredient Quantities

• 1 pork tenderloin (about 1-1.5 lbs)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 garlic cloves, minced
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary

How to Make this

1. Preheat your oven to 400°F while you get everything ready for the pork.

2. Pat the pork tenderloin dry with a paper towel, then season it evenly with the salt and black pepper.

3. In a small bowl, mix together the olive oil, minced garlic, honey, Dijon mustard, apple cider vinegar, dried thyme, and dried rosemary until it forms a smooth marinade.

4. Pour most of the marinade over the pork tenderloin, making sure it gets coated on all sides, and save a little for later basting.

5. Heat an oven-safe skillet over medium-high heat and add a drizzle of olive oil, then sear the pork for about 2 minutes on each side until it’s lightly browned.

6. Transfer the skillet to the preheated oven or move the pork into a baking dish and pour the remaining marinade on top.

7. Roast the pork in the oven for 20-25 minutes or until a meat thermometer inserted into the thickest part reads 145°F.

8. Remove the pork from the oven and let it rest for about 5 minutes before cutting, this helps keep it juicy.

9. Slice the pork tenderloin into medallions and drizzle any extra pan juices over the top before serving.

Enjoy your homemade honey roasted pork tenderloin!

Equipment Needed

1. Oven (preheated to 400°F)
2. Paper towels
3. Small mixing bowl
4. Measuring spoons and cups
5. Oven-safe skillet or baking dish
6. Whisk or fork (for mixing the marinade)
7. Meat thermometer
8. Cutting board and sharp knife
9. Tongs or spatula for handling the pork

FAQ

• Q: How do I know when the pork tenderloin is done?
  A: The pork is done when it reaches an internal temperature of 145°F. Use an instant-read thermometer to check it.
• Q: Can I substitute Dijon mustard if I don’t have it?
  A: Yes, you can try yellow mustard or even a spicy brown mustard, but Dijon gives the best flavor in this recipe.
• Q: How long should I let the pork marinate?
  A: You can marinate for as little as 15 minutes if you’re in a hurry, but letting it sit in the fridge for 1-2 hours really makes a difference.
• Q: What if I don’t have apple cider vinegar?
  A: Other mild vinegars like white wine vinegar or rice vinegar will work too, though the flavor might change slightly.
• Q: Can I reuse the leftover marinade?
  A: It’s best not to reuse it unless you boil it first, as it might have raw pork juices that could be unsafe.

Honey Roasted Pork Tenderloin Recipe Substitutions and Variations

• If you dont have pork tenderloin, you can sometimes use chicken tenderloins, but it might change the flavor a bit
• If you run out of olive oil, vegetable or canola oil works just fine
• Not got Dijon mustard? Try mixing yellow mustard with a small pinch of honey for a similar tang
• If apple cider vinegar is missing, white wine vinegar or even a little lemon juice can do the trick
• And if you dont have dried thyme or rosemary, Italian seasoning is a decent substitute though the flavor will be a bit different

Pro Tips

1. Try letting the pork sit at room temperature for about 15-20 minutes after seasoning it. This helps it cook more evenly and avoids a dry middle.
2. Make sure your skillet is really hot before you sear the pork – this step gives you that extra tasty crust.
3. Save a little extra marinade to baste the pork in the oven; it really boosts flavor and keeps the meat moist.
4. Use a meat thermometer if you can; checking for that 145°F reading is key to making sure your pork isnt overcooked.