Mustard-Glazed Pork Tenderloin Recipe
Mustard-glazed pork tenderloin is what happens when bold flavors meet juicy perfection. The glaze packs a tangy punch while clinging lovingly to tender pork. If you’ve ever wondered what culinary brilliance tastes like, here’s your answer. It’s like a fancy dinner but without pretentious plating or complicated steps. A little brush of mustard glaze transforms an average meal into something you’ll brag about to your friends. So, put down the takeout menu, pick up your whisk, and get ready to create a masterpiece that’s as bold as your cooking ambitions.
Mustard-Glazed Pork Tenderloin Recipe
Tangy mustard glaze elevates juicy pork tenderloin, creating a flavorful, satisfying dish that hits the spot every time.
Ingredients
- 1 lb pork tenderloin
- 1/4 cup Dijon mustard
- 2 tablespoons whole-grain mustard
- 2 tablespoons honey
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh thyme leaves optional
Instructions
- Prepare the glaze: In a bowl, whisk together Dijon mustard, whole-grain mustard, honey, olive oil, garlic, salt, and pepper.
- Coat the pork: Brush the pork tenderloin generously with the mustard glaze, ensuring even coverage on all sides.
- Preheat oven: Set the oven to 400°F (200°C).
- Bake: Place the pork on a baking tray and roast for 25 minutes or until the internal temperature reaches 145°F (63°C).
- Rest and slice: Remove from the oven and let the pork rest for 5 minutes. Slice and serve with additional glaze if desired.
- Garnish: Sprinkle fresh thyme over the sliced pork for a touch of herbaceous flavor.
Notes
Nutritional Information (Per Serving):
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 36g
- Vitamin B6: 25%
- Iron: 15%
- Phosphorus: 22%
- Potassium: 18%
- Niacin: 28%
Additional Notes/Tips:
- Serving suggestion: Pair with roasted veggies or creamy mashed potatoes for a complete meal.
- Glaze hack: Double the glaze if you love extra sauce.
- Storage: Keep leftovers refrigerated for up to 3 days.
- Pro tip: Resting the pork ensures maximum juiciness. Don’t rush it.
