Honey Dijon Garlic Pork Tenderloin

Source

Ingredients

Display units in Metric

¹⁄₂	cup	honey
¹⁄₂	cup	Dijon mustard
2	tablespoons	soy sauce (or substitute with tamari or coconut aminos for gluten-free option)
1	tablespoon	minced garlic
2	sprigs	fresh rosemary Leaves from - minced (can substitute with about ½ teaspoon dried rosemary)
1		pork tenderloin (about 1 lb.)
2	sprigs	fresh thyme Leaves from - minced (can substitute with about ½ teaspoon dried thyme)
		Salt and pepper to taste
¹⁄₂	cup	honey
¹⁄₂	cup	Dijon mustard
2	tablespoons	soy sauce (or substitute with tamari or coconut aminos for gluten-free option)
1	tablespoon	minced garlic
2	sprigs	fresh rosemary Leaves from - minced (can substitute with about ½ teaspoon dried rosemary)
2	sprigs	fresh thyme Leaves from - minced (can substitute with about ½ teaspoon dried thyme)
		Salt and pepper to taste

In a bowl, whisk together honey, Dijon mustard, soy sauce, garlic, rosemary, and thyme. Season pork on all sides with salt and pepper, to taste.

Place pork in a large zip-top plastic bag. Pour half of the marinade over the pork and toss to coat. Seal the bag and refrigerate the pork in the marinade for at least 30 minutes, or up to 24 hours. Rotate the pork occasionally so that the marinade touches all sides.

Set aside the remaining ½ of the marinade in a separate bowl, cover, and refrigerate for later.

To cook the tenderloin in the oven:

Remove pork from the marinade and place in a baking dish that has been coated with cooking spray. Discard bag with the marinade. Allow pork to come to room temperature while you preheat the oven.

Preheat oven to 400 degrees F.

Cover with foil and bake for 25 minutes.

Remove cover, brush with reserved marinade, and place under the broiler for about 5 minutes (or until a crispy crust forms on top), and pork reaches an internal temperature of 140 degrees F.

Remove from oven and allow pork to rest for about 10 minutes before slicing. Serve with any remaining refrigerated marinade.

To cook the tenderloin on the grill:

Remove pork from the marinade and allow to come to room temperature while you heat the grill. Discard bag with the marinade.

Heat the grill to medium heat. Place pork on the grill and cover. Cook for about 12-14 minutes, turning every few minutes, until pork reaches an internal temperature of 140 degrees F.

Allow pork to rest for 10 minutes before slicing. Serve with reserved marinade from the refrigerator.

Cooking for Two? A single pork tenderloin is typically just 1 lb. of meat. While I say that the recipe serves 4, I also made a note above to suggest that big appetites will want to double the recipe. A 1-lb. tenderloin might be just right for the two adults in your house, so I would suggest following the recipe exactly! And as I mentioned above, leftovers reheat perfectly for sandwiches or salads the next day!

Want to Prep Ahead? You can marinate the pork in the refrigerator for up to 24 hours, so this is a great option to put together the night before.

In a bowl, whisk together honey, Dijon mustard, soy sauce, garlic, rosemary, and thyme. Season pork on all sides with salt and pepper, to taste.
Place pork in a large zip-top plastic bag. Pour half of the marinade over the pork and toss to coat. Seal the bag and refrigerate the pork in the marinade for at least 30 minutes, or up to 24 hours. Rotate the pork occasionally so that the marinade touches all sides.
Set aside the remaining ½ of the marinade in a separate bowl, cover, and refrigerate for later.
To cook the tenderloin in the oven:
Remove pork from the marinade and place in a baking dish that has been coated with cooking spray. Discard bag with the marinade. Allow pork to come to room temperature while you preheat the oven.
Preheat oven to 400 degrees F.
Cover with foil and bake for 25 minutes.
Remove cover, brush with reserved marinade, and place under the broiler for about 5 minutes (or until a crispy crust forms on top), and pork reaches an internal temperature of 140 degrees F.
Remove from oven and allow pork to rest for about 10 minutes before slicing. Serve with any remaining refrigerated marinade.
To cook the tenderloin on the grill:
Remove pork from the marinade and allow to come to room temperature while you heat the grill. Discard bag with the marinade.
Heat the grill to medium heat. Place pork on the grill and cover. Cook for about 12-14 minutes, turning every few minutes, until pork reaches an internal temperature of 140 degrees F.
Allow pork to rest for 10 minutes before slicing. Serve with reserved marinade from the refrigerator.
Cooking for Two? A single pork tenderloin is typically just 1 lb. of meat. While I say that the recipe serves 4, I also made a note above to suggest that big appetites will want to double the recipe. A 1-lb. tenderloin might be just right for the two adults in your house, so I would suggest following the recipe exactly! And as I mentioned above, leftovers reheat perfectly for sandwiches or salads the next day!
Want to Prep Ahead? You can marinate the pork in the refrigerator for up to 24 hours, so this is a great option to put together the night before.

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