Description
A quick and flavorful Honey Mustard Pork Tenderloin recipe featuring tender pork medallions cooked in a savory honey mustard sauce. This dish combines the sweetness of honey with the tanginess of Dijon mustard, creating a delicious glaze that’s perfect for a weeknight dinner.
Ingredients
Scale
Pork and Seasoning
- 1 pound pork tenderloin
- 1/4 teaspoon garlic powder
- Salt & pepper (to taste)
Sauce
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1/2 cup chicken broth
- 1/2 tablespoon cornstarch
Cooking Fat and Garnish
- 1 tablespoon olive oil
- 1 tablespoon butter
- Chopped parsley (optional, to taste)
Instructions
- Prepare the pork: Trim any fat and silver skin off the pork tenderloin, then slice it into 3/4 inch thick medallions. Season the medallions evenly with garlic powder, salt, and pepper to enhance flavor.
- Make the sauce: In a small bowl, whisk together the honey, Dijon mustard, chicken broth, and cornstarch until fully combined and smooth. This mixture will create a thick, glossy sauce.
- Cook the pork medallions: Heat olive oil and butter in a skillet over medium-high heat. Once the pan is hot, add the pork medallions (cook in batches if necessary to avoid overcrowding). Sear each side for about 3 minutes until golden brown and nicely caramelized.
- Simmer with sauce: Reduce the heat to medium-low, then pour the prepared sauce into the skillet. Cook the pork medallions in the sauce for 1 to 3 minutes, or until the pork is fully cooked through and the sauce has thickened to a glaze-like consistency.
- Finish and serve: Sprinkle chopped parsley over the pork if desired for freshness and color. Adjust seasoning with extra salt and pepper as needed. Serve warm and enjoy your savory honey mustard pork tenderloin.
Notes
- Ensure not to overcrowd the pan when searing pork to achieve a good sear and prevent steaming.
- The Dijon mustard adds a sharp and savory taste that balances the honey’s sweetness; feel free to adjust amounts based on your preference.
- Use cornstarch as a thickening agent to achieve a luscious sauce; mix it well with the liquids before adding to avoid lumps.
- Parsley is optional but recommended for added color and a slight herbal note.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
