HONEY-DIJON PORK TENDERLOIN WITH MUSHROOMS
It's hard to believe such an elegant dish is table ready in half an hour. To cut prep time, use a food processor to slice onions and mushrooms. Mixed vegetables make a quick side dish.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Flatten pork slices to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet over medium heat, cook pork in oil in batches until meat is no longer pink. Remove and keep warm. , In the same skillet, saute onion and mushrooms in butter until tender. Add garlic; saute 1 minute longer. Stir in the milk, mustard, soy sauce and honey. Return pork to the pan; heat through. Serve with noodles.
Nutrition Facts : Calories 264 calories, Fat 12g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 654mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
EASY HONEY DIJON PORK TENDERLOIN RECIPE
Quick and easy recipe for honey dijon pork tenderloin. It's the perfect combination of flavors all in an easy to make recipe that you'll absolutely love!
Provided by Carrie Ypma
Categories Dinner Main Course
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a small bowl, mix olive oil, soy sauce, orange juice, dijon mustard, honey, garlic powder and pepper.
- Spray a shallow glass baking dish with cooking spray and place pork tenderloin in dish. Cover with honey dijon mixture and rub well into pork. You can sprinkle some extra garlic powder and black pepper on if you like. Keep remaining mixture set aside.
- Place in oven on middle rack and back for 35-40 minutes. Carefully baste with more of the honey dijon mixture every 10 minutes for an amazing baked on glaze. Use a baster or brush to do this.
Nutrition Facts : ServingSize 1 portion, Calories 278 kcal, Carbohydrate 13 g, Protein 33 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 98 mg, Sodium 639 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 7 g
HONEY DIJON PORK TENDERLOIN
I thought cooking pork tenderloin couldn't get any easier then I discovered I don't even have to be home to make it!
Provided by Budgiegirl
Categories High Protein
Time 7h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle pork tenderloin with salt and pepper; place in slow cooker.
- In a small bowl, combine remaining ingredients; pour over pork tenderloin, turning pork to coat all sides.
- Cover and cook on LOW 7 to 8 hours (HIGH 3 1/2 to 4 hours).
Nutrition Facts : Calories 197, Fat 4.2, SaturatedFat 1.4, Cholesterol 73.7, Sodium 287.2, Carbohydrate 14.5, Fiber 1.3, Sugar 11.8, Protein 24.1
HONEY DIJON PORK TENDERLOIN
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
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 MUSTARD PORK LOIN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
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.
DIJON-CRUSTED PORK TENDERLOIN HONEY-GLAZED CARROTS RECIPE BY TASTY
Here's what you need: dijon mustard, fresh thyme, fresh rosemary, kosher salt, ground black pepper, pork tenderloin, olive oil, broccolini, medium carrots, honey, lemon, fresh parsley
Provided by Jordan Kenna
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F (190˚C).
- In a small bowl, stir together the mustard, thyme, rosemary, salt, and pepper.
- Dry the pork tenderloin thoroughly with paper towels, then season with salt and pepper.
- Heat 2 tablespoons of olive oil in a square pan over medium-high heat. Add the tenderloin and cook, rotating 90˚ every 3-4 minutes, until golden brown all over (the tenderloin will not be cooked through at this point), about 12 minutes total. Remove the pan from the heat and use tongs to transfer the tenderloin to a cutting board.
- Brush the mustard mixture evenly over the top and sides of the tenderloin.
- Add the broccolini to the pan, and toss with the oil until coated evenly. Push the broccolini to the sides of the pan, just enough to make room for the tenderloin, then return the pork to the pan.
- Transfer the pan to the oven and roast, tossing the broccolini halfway through cooking, until an instant-read thermometer inserted in the thickest part of the pork reads 160°F (70˚C) and the broccolini is tender, 23-25 minutes.
- While the pork cooks, heat the remaining tablespoon of olive oil in a medium skillet over medium-high heat. Add the carrots, season with salt and pepper, and cook, tossing, until barely tender, about 6 minutes.
- Drizzle with the honey and continue cooking, tossing often, until the honey is reduced to a thick glaze and the carrots are tender, 2 to 4 minutes more. Remove the skillet from the heat.
- Transfer the square pan to a rack and let the pork and broccolini rest for 10 minutes. Place the tenderloin on a cutting board and cut into ½-inch (1-cm) thick slices.
- Divide the pork and vegetables among 4 serving plates. Serve each with a lemon wedge and sprinkle with parsley.
- Enjoy!
Nutrition Facts : Calories 392 calories, Carbohydrate 32 grams, Fat 15 grams, Fiber 8 grams, Protein 33 grams, Sugar 17 grams
HONEY GLAZED PORK TENDERLOIN
Pork tenderloin basted with an Asian-style sauce. So easy and so good!
Provided by SAHMCOOK
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
- Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
- Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 209.5 calories, Carbohydrate 18.9 g, Cholesterol 48.4 mg, Fat 7.2 g, Fiber 0.1 g, Protein 17.7 g, SaturatedFat 1.5 g, Sodium 341.1 mg, Sugar 18.5 g
GRILLED HONEY-DIJON PORK TENDERLOINS
Make and share this Grilled Honey-Dijon Pork Tenderloins recipe from Food.com.
Provided by MizzNezz
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place pork in lg plastic bag.
- Mix remaining ingredients.
- Set aside 2/3 cup.
- Pour remaining marinade over pork, turn to coat.
- Seal bag and refrigerate for 4 hours.
- Drain.
- Grill, covered, over indirect medium heat for 10 minutes each side.
- Juices should run clear.
- Serve with reserved sauce.
Nutrition Facts : Calories 310.7, Fat 6.2, SaturatedFat 1.8, Cholesterol 98.4, Sodium 416.3, Carbohydrate 32.3, Fiber 0.8, Sugar 31.1, Protein 32.3
HONEY-MUSTARD GLAZED PORK TENDERLOIN
"Here's a well-seasoned recipe originally for the grill," explains Virginia Smith in Peoria, Illinois. "But we liked it so much that I changed it for the oven just so we could enjoy it all year long!"
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first eight ingredients. Rub over pork. Place in a large resealable plastic bag. Seal bag and refrigerate overnight. , Combine the glaze ingredients. Place tenderloin on a rack in a foil-lined shallow roasting pan. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°, basting occasionally with glaze. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 263 calories, Fat 7g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 737mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
HONEY GARLIC DIJON PORK TENDERLOIN MARINADE RECIPE - (5/5)
Provided by charlotteh371
Number Of Ingredients 8
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. 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.
HONEY DIJON PORK TENDERLOIN WITH ASPARAGUS
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
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
PAN-ROASTED PORK TENDERLOIN WITH ANCHO HONEY GLAZE
Provided by Bobby Flay
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Whisk together the honey, 2 tablespoons ancho, the mustard and chile de arbol in a small bowl until smooth then season with salt and pepper. Set aside. (If you can make this glaze at least 30 minutes before using, it will be more flavorful.)
- Remove the pork from the refrigerator 30 minutes before cooking. Season the pork on both sides with salt, pepper and ancho powder. Heat a few tablespoons of oil in a large ovenproof skillet over high heat until it shimmers. Add the pork and cook on all sides until golden brown and a crust has formed, about 12 minutes total. Brush both sides with some of the glaze.
- Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the center registers 140 degrees F, about 12 minutes.
- Brush the top with the glaze several times while roasting. Remove to a cutting board and brush the top of the pork with more glaze. Let rest for 10 minutes then cut into thick slices. Garnish with the chives and scallions and serve.
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- Pour olive oil into the skillet. Sear tenderloins on each side, using tongs to turn. Use any remaining sauce to coat the pork again. Once the outside is seared, slide the skillet into the preheated oven and roast until the pork reaches an internal temperature of 145 degrees F, about 10 to 15 minutes.
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