Honey Dijon Pork Loin Recipes Recipe For Stuffed

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HONEY GARLIC DIJON PORK TENDERLOIN MARINADE



Honey Garlic Dijon Pork Tenderloin Marinade image

This humble cut of meat is tender, juicy and full of flavor with a honey, garlic and Dijon pork tenderloin marinade.

Provided by Blair Lonergan

Categories     Main Course

Time 8h40m

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 294 kcal, Carbohydrate 37 g, Protein 25 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 73 mg, Sodium 917 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 /4 of the recipe

HONEY-MUSTARD PORK ROAST WITH BACON



Honey-Mustard Pork Roast with Bacon image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 11

1/4 cup Dijon mustard
2 tablespoons whole-grain mustard (recommended: Maille)
2 tablespoons honey
2 garlic cloves, minced
2 tablespoons chopped fresh rosemary leaves
1 (3 1/2-pound) center-cut, boneless, pork loin roast
12 slices bacon (about 1 pound)
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 cups (5 ounces) baby arugula

Steps:

  • For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
  • In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.
  • For the salad: In a small bowl, whisk together the lemon juice and oil until smooth. Season with salt and pepper, to taste.
  • Put the arugula on a large platter and drizzle with the dressing. Arrange the pork slices on top and serve.

HONEY DIJON PORK



Honey Dijon Pork image

I'M VERY FOND of honey-mustard salad dressing, so I attempted to duplicate that taste when I created this pork recipe. My husband thinks it's delicious. It's quick and easy to prepare. Sometimes I'll put a sweet potato in the oven to bake at the same time, then I'll have a complete meal for two. -Audrey Thibodeau, Mesa, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 2 servings.

Number Of Ingredients 12

2 boneless pork loin chops (1/2 inch thick)
1/4 teaspoon salt
Dash pepper
1 tablespoon all-purpose flour
1/2 cup orange juice, divided
1/2 cup honey
1 tablespoon Dijon mustard
1/4 teaspoon dried basil
2 medium carrots, cut into 1-inch pieces
1 small onion, cut into eighths
1/2 small green pepper, cut into squares
1/2 small sweet red pepper, cut into squares

Steps:

  • Sprinkle pork chops with salt and pepper; place in a heavy ovenproof skillet. In a small bowl, whisk flour and 2 tablespoons orange juice until smooth; whisk in the honey, mustard, basil and remaining orange juice. Pour over chops. Place carrots and onion around chops. , Cover and bake at 350° for 30 minutes. Add peppers; cover and bake 20 minutes longer or until vegetables are tender and pork is no longer pink.

Nutrition Facts : Calories 586 calories, Fat 11g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 558mg sodium, Carbohydrate 92g carbohydrate (79g sugars, Fiber 4g fiber), Protein 35g protein.

HONEY DIJON PORK TENDERLOIN



Honey Dijon Pork Tenderloin image

This Honey Dijon Pork Tenderloin is roasted in the oven and topped with a delicious glaze that you'll want to drink with a spoon! It's so easy to make, too!

Provided by Ashlyn Edwards | Belle of the Kitchen

Categories     Main Dish

Time 55m

Number Of Ingredients 9

1 package pork tenderloins (package should contain two tenderloins)
1/4 cup soy sauce
3 Tablespoons honey
3 Tablespoons olive oil
2 Tablespoons orange juice
2 Tablespoons dijon mustard
3-4 garlic cloves, minced
2 teaspoons dried rosemary (or 1 sprig freshly chopped)
fresh ground pepper, to taste

Steps:

  • Preheat oven to 350 degrees. Spray a rimmed baking sheet with cooking spray, and place the two pork tenderloins on top.
  • In a small bowl, whisk together the soy sauce, honey, olive oil, orange juice, dijon mustard, garlic, rosemary, and pepper. Cut small slits in the top of each of the tenderloins, about halfway through (about 6 slits on each). Pour the sauce over the top of the tenderloins.
  • Bake in the preheated oven for 40-50 minutes, spooning the sauce over the top of the tenderloins every 10 minutes. This creates a super yummy glaze on top, and will soak into the slits you cut in the meat. Bake until a meat thermometer inserted in the largest part of the tenderloins reads 145.
  • Remove tenderloins from the oven and allow to rest for 10-15 minutes before slicing and serving. Serve with sauce from the pan drizzled over the top. Enjoy!

Nutrition Facts : Calories 250 kcal, Carbohydrate 7 g, Protein 30 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 92 mg, Sodium 521 mg, Sugar 6 g, ServingSize 1 serving

HONEY DIJON PORK TENDERLOIN WITH ASPARAGUS



Honey Dijon Pork Tenderloin with Asparagus image

Believe it: this rich, saucy pork tenderloin can be on the table in less than 20 minutes. Recipe courtesy of Reynolds.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 16m

Yield 4

Number Of Ingredients 10

1 Reynolds® Oven Bag, Large Size
2 tablespoons cornstarch
1/3 cup honey
1/4 cup Dijon-style mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 (1 lb.) pork tenderloin, excess fat and silver skin removed*
1 lb. fresh asparagus spears, cut into thirds
1/3 cup chopped toasted pecans (optional)

Steps:

  • Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch baking pan.
  • Add corn starch, honey, mustard, Worcestershire sauce, salt and pepper to oven bag. Squeeze bag to mix ingredients.
  • Slice pork tenderloin 1-inch thick. Place pork and asparagus in bag. Turn bag several times to coat pork and asparagus with sauce. Place ingredients in an even layer.
  • Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
  • Bake 12 to 14 minutes or until pork reads 145°F on thermometer. Let stand 5 minutes. Carefully cut bag open and serve. Garnish if desired.

Nutrition Facts : ServingSize 1 Serving

HERB-STUFFED PORK LOIN



Herb-Stuffed Pork Loin image

I serve this pork roast often when I'm entertaining company. It's especially good with garden-fresh herbs, but dried work nicely as well. It makes a stunning presentation. -Michele Montgomery, Lethbridge, Alberta

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 12 servings.

Number Of Ingredients 10

1 boneless pork loin roast (3 pounds)
1/4 cup Dijon mustard
4 garlic cloves, minced
1/3 cup minced chives
1/4 cup minced fresh sage or 4 teaspoons rubbed sage
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2-3/4 teaspoons pepper, divided
1 teaspoon salt, divided
1 tablespoon olive oil

Steps:

  • Starting about a third in from 1 side, make a lengthwise slit down the roast to within 1/2 in. of the bottom. Turn roast over and make another lengthwise slit, starting about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic wrap., Combine mustard and garlic; rub two-thirds of the mixture over roast. Combine the chives, sage, thyme, rosemary, 3/4 teaspoon pepper and 1/2 teaspoon salt. Sprinkle two-thirds of the herb mixture over roast. Roll up jelly-roll style, starting with a long side; tie several times with kitchen string. Rub oil over roast; sprinkle with remaining salt and pepper., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Prepare grill for indirect heat using a drip pan. Place roast over drip pan and grill, covered, over indirect medium heat or bake, uncovered, at 350° for 1 hour. , Brush remaining mustard mixture over roast; sprinkle with remaining herb mixture. Grill or bake until a thermometer reads 160°, 20-25 minutes longer. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 199 calories, Fat 10g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 372mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 25g protein.

BAKED PORK TENDERLOIN WITH DIJON MUSTARD



Baked Pork Tenderloin with Dijon Mustard image

Sliced Dijon-baked pork tenderloin makes a perfect main course.

Provided by Cindi Garrett

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h25m

Yield 16

Number Of Ingredients 8

cooking spray
⅓ cup Dijon mustard
¼ cup crumbled feta cheese
¼ cup diced shallots
⅛ cup balsamic vinegar
2 cloves garlic, minced
4 pounds pork tenderloin
sea salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a large glass baking dish lightly with cooking spray.
  • Mix Dijon mustard, feta cheese, shallots, balsamic vinegar, and garlic together in a bowl.
  • Place pork tenderloin into the prepared baking dish and season with sea salt and pepper. Coat with Dijon mixture. Cover dish loosely with aluminum foil.
  • Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 1 hour.
  • Remove from the oven and let stand, covered, for 5 to 10 minutes. Slice pork into medallions. Whisk remaining pan liquids together and spoon over medallions, if desired.

Nutrition Facts : Calories 115.4 calories, Carbohydrate 2 g, Cholesterol 52.6 mg, Fat 3.2 g, Protein 18.2 g, SaturatedFat 1.4 g, Sodium 228.1 mg, Sugar 0.5 g

HONEY DIJON MUSTARD PORK LOIN



Honey Dijon Mustard Pork Loin image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 8

1 (3 to 4-pound) boneless pork loin
Salt and freshly cracked black pepper
2 tablespoons white wine vinegar
3/4 cup Dijon mustard
1 tablespoon freshly chopped parsley leaves
1 tablespoon freshly chopped chives
1 tablespoon freshly chopped tarragon leaves
3 tablespoons vegetable oil

Steps:

  • Preheat oven to 350 degrees F.
  • Season the pork loin with salt and pepper.
  • In a small bowl, mix the vinegar, mustard and herbs together. Reserve mustard sauce for pork.
  • In a large ovenproof saute pan over medium-high heat, warm the vegetable oil. Sear pork loin on all sides. Brush with mustard sauce and roast in the preheated oven until the internal temperature reaches 145 degrees F on an instant-read thermometer, about 20 minutes. Remove from oven and let rest for 15 minutes before slicing and serving.

PORK TENDERLOIN WITH DIJON MUSTARD AND ROSEMARY



Pork Tenderloin With Dijon Mustard and Rosemary image

This easy pork tenderloin is seared and then roasted to perfection with a simple Dijon mustard rub. The tangy sauce is seasoned with rosemary.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 40m

Yield 6

Number Of Ingredients 12

2 tablespoons vegetable oil
2 pork tenderloins (about 2 pounds)
For the Rub:
2 tablespoons mustard (spicy or Dijon )
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Sauce:
1/4 cup mustard (spicy or Dijon)
1 tablespoon vegetable oil
3 tablespoons apple cider vinegar
1/4 cup brown sugar (packed, light or dark)
1 teaspoon dried rosemary (crumbled)

Steps:

  • Heat the oven to 350 F/180 C/Gas 4.
  • In a large ovenproof skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Trim excess fat from pork.
  • In a bowl combine the 2 tablespoons of mustard with the salt and pepper. Rub the mixture over the pork tenderloins. Add the pork to the hot skillet and brown on all sides. This will take 4 to 6 minutes. Transfer to the oven and roast, uncovered, for about 30 minutes, or until the tenderloins reach or exceed the minimum safe temperature for pork , 145 F/63 C.
  • Remove pork to a serving plate and tent loosely with a sheet of foil.
  • Add the sauce ingredients to the skillet and bring to a boil over medium heat, stirring and scraping up browned bits. Simmer for 1 minute.
  • To serve, drizzle the sauce over the sliced pork tenderloins.

Nutrition Facts : Calories 366 kcal, Carbohydrate 10 g, Cholesterol 126 mg, Fiber 1 g, Protein 43 g, SaturatedFat 3 g, Sodium 268 mg, Fat 16 g, ServingSize 4-6 portions (4-6 servings), UnsaturatedFat 11 g

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