Pork Tenderloin Sandwiches With Honey Mustard Recipes

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HONEY MUSTARD PORK TENDERLOIN



Honey Mustard Pork Tenderloin image

Brush this simple honey-mustard-garlic mixture onto pork before grilling to create a delicious and pretty glaze.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 6

1 pork tenderloin (3/4 lb)
1 tablespoon honey
1 tablespoon Dijon mustard
2 teaspoons olive or vegetable oil
1 teaspoon finely chopped garlic (1 to 2 cloves)
1/2 teaspoon dried oregano leaves

Steps:

  • Heat oven to 425°F. Line 15x10x1-inch pan with foil; place pork tenderloin in pan. In small bowl, mix remaining ingredients; brush over pork tenderloin.
  • Bake 25 to 30 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Let stand 5 minutes. Cut diagonally into slices.

Nutrition Facts : Calories 150, Carbohydrate 5 g, Cholesterol 55 mg, Fat 1, Fiber 0 g, Protein 19 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 4 g, TransFat 0 g

HONEY MUSTARD PORK TENDERLOIN



Honey Mustard Pork Tenderloin image

This meal is so quick, easy, and so good. I usually have all the ingredients on hand and everyone enjoys the honey mustard flavor. -Joyce Moynihan, Lakeville, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 pork tenderloin (1 pound)
GLAZE:
1/4 cup honey
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 400°. Place pork on a greased rack in a 15x10x1-in. baking pan lined with foil. In a small bowl, combine glaze ingredients; set aside 3 tablespoons glaze for basting. Spoon remaining glaze over pork., Bake, uncovered, until a thermometer reads 145°, 24-28 minutes, basting occasionally with reserved glaze. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 226 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 386mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

HONEY MUSTARD PORK TENDERLOIN



Honey Mustard Pork Tenderloin image

This Honey Mustard Pork Tenderloin is baked to perfection with green beans, potatoes, and ready in only 35 minutes. This recipe is a must for your busy weeknights!

Provided by Joanna Cismaru

Categories     Main Course

Time 35m

Number Of Ingredients 13

2 pound pork tenderloin (2 tenderloins (about 1 lb each))
2 pound baby potatoes
1 pound green beans
3 tablespoon olive oil
½ teaspoon garlic powder
1 tablespoon Italian seasoning
½ teaspoon salt
¼ teaspoon pepper (ground)
2 tablespoon grainy mustard
2 tablespoon honey
2 tablespoon soy sauce (low sodium)
3 cloves garlic (minced)
1 tablespoon sriracha sauce (or any other hot sauce)

Steps:

  • Preheat oven: Preheat the oven to 450 F degrees.
  • Make the sauce: Mix all the sauce ingredients together and season with salt and pepper if needed.
  • Prepare the pork tenderloins: Wash the pork tenderloins and pat dry with paper towels Brush or spoon the sauce over the pork and set aside.
  • Prepare the veggies: Season the potatoes and green beans with olive oil, salt, pepper, Italian seasoning, and garlic powder. Toss until evenly coated. I seasoned them separately and divided the oil and seasoning in half for each.
  • Prepare the sheet pan: Lay the green beans down the middle of the sheet pan and dump the potatoes along the sides. Lay the pork tenderloins over the green beans and brush or spoon with more sauce.
  • Bake: Let everything cook for 25-30 minutes, or until the pork registers 145 F degrees at the thickest part on an instant read thermometer. Brush or spoon more sauce over the pork at the half-way point.
  • Rest: Cover the pork with foil and rest for 15 minutes before serving. Enjoy!

Nutrition Facts : Calories 413 kcal, Carbohydrate 38 g, Protein 36 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 98 mg, Sodium 578 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving

HONEY MUSTARD PORK TENDERLOIN



Honey Mustard Pork Tenderloin image

Make and share this Honey Mustard Pork Tenderloin recipe from Food.com.

Provided by joshua cynthia sc

Categories     Pork

Time 45m

Yield 5-6 serving(s)

Number Of Ingredients 8

3/4 cup honey
6 tablespoons light brown sugar
6 tablespoons cider vinegar
3 tablespoons Dijon mustard
1 1/2 teaspoons paprika
4 (3/4 lb) pork tenderloin
1 teaspoon salt
1 teaspoon pepper

Steps:

  • STIR TOGETHER 1ST 5 INGREDIENTS.
  • WELL BLENDED.
  • PLACE PORK IN LARGE GREASED CASSEROLE DISH.
  • SPRINKLE EVENLY SALT AND PEPPER.
  • POUR HONEY MIXTURE OVER PORK.
  • BAKE UNCOVERED AT 375 DEGREES FOR 30 MINUTES MIDDLE SHOULD BE SLIGHT PINK.
  • ENJOY!

Nutrition Facts : Calories 557.3, Fat 10.1, SaturatedFat 3.3, Cholesterol 177.1, Sodium 717, Carbohydrate 59.5, Fiber 0.8, Sugar 58, Protein 57

ITALIAN PORK SANDWICHES



Italian Pork Sandwiches image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 15

4 teaspoons ground fennel
4 teaspoons dried rosemary
2 teaspoons dried oregano
2 teaspoons garlic salt
2 teaspoons kosher salt
Freshly ground black pepper
Two 1-pound pork tenderloins
6 tablespoons olive oil
6 ciabatta rolls
1 clove garlic
1/2 cup mayonnaise
1 lemon, zested
5 cups arugula
2 tablespoons balsamic vinegar
3 jarred roasted red bell peppers, sliced

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the fennel, rosemary, oregano, garlic salt, 1 teaspoon kosher salt and a generous amount of pepper in a small bowl.
  • Slice the pork tenderloins in half crosswise and rub evenly with the spice mixture. Heat 3 tablespoons olive oil in a large cast-iron skillet over a medium-high heat. Add the pork and sear, turning, until golden brown on all sides, about 5 minutes. Place the skillet in the oven and bake until the pork is cooked through and a thermometer inserted in the middle registers 140 degrees F, 18 to 20 minutes.
  • To toast the ciabatta rolls, place a dry skillet on a medium heat until it is hot, about 5 minutes. Slice the rolls in half and place the rolls in the skillet cut-side down until they are toasted how you like them, 15 to 30 seconds. Set aside.
  • Remove the pork to a cutting board and let rest for 5 minutes before slicing to your desired thickness.
  • Grate the garlic clove and combine it with the mayonnaise and lemon zest in a small bowl. Season with black pepper.
  • Add the arugula to a bowl, then drizzle over the remaining 3 tablespoons olive oil and the balsamic vinegar and toss to combine.
  • Generously spread the garlic mayonnaise on the tops and bottoms of the rolls. Place some pork slices on the bottom halves, then add slices of roasted red pepper and a generous amount of the arugula. Place the other halves of the rolls on top and serve.

MUSTARD-GLAZED PORK TENDERLOIN



Mustard-Glazed Pork Tenderloin image

This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients - pork, brown sugar, whole-grain mustard, rosemary and sherry - you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.

Provided by Marian Burros

Categories     dinner, easy, quick, steaks and chops, main course

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds pork tenderloins
3 tablespoons brown sugar
2 tablespoons grainy mustard
2 teaspoons chopped fresh or dried rosemary
2 tablespoons dry sherry

Steps:

  • Pat the tenderloins dry with paper towels.
  • Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
  • Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
  • Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 2 grams, Sodium 174 milligrams, Sugar 7 grams, TransFat 0 grams

PORK TENDERLOIN SANDWICH



Pork Tenderloin Sandwich image

A classic sandwich in the Midwest, particularly popular in Iowa and Indiana, but there are regional variations throughout the entire United STates. I've always thought of this as a German schnitzel on a sandwich. It's crispy and crunchy... tender deliciousness!

Provided by lutzflcat

Time 35m

Yield 4

Number Of Ingredients 14

1 (1 pound) pork tenderloin
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground black pepper
1 large egg
½ cup buttermilk
1 cup panko bread crumbs
½ cup olive oil
4 medium soft rolls
4 tablespoons mayonnaise
4 leaves lettuce
12 slices dill pickle

Steps:

  • Trim pork tenderloin of any fat and silver skin, and cut into 4 equal pieces. Place each piece between 2 sheets of plastic wrap or in a resealable plastic bag. Pound the cutlets using a meat mallet to 1/4-inch thickness, flattening each piece.
  • Combine flour, salt, onion powder, garlic powder, and pepper in a shallow dish. Whisk together buttermilk and egg in a second dish. Add panko breadcrumbs to a third dish.
  • Dry cutlets with paper towels, and dredge each in the flour mixture on both sides, shaking off any excess. Next dredge tenderloins in the egg-buttermilk mixture, shaking off the excess. Finally, turn cutlets in the bread crumb mixture, pressing down until completely coated. Transfer to a plate and let dry for at least 5 minutes.
  • Heat oil over medium heat in a 12-inch skillet to between 350 to 375 degrees F (175 to 190 degrees C). Place a couple of breaded cutlets in the skillet, making sure not to crowd, and fry on each side for about 3 minutes, shaking the pan occasionally until cutlets are deep golden brown and crisp. Transfer the cutlets to a wire rack to drain any excess oil. Repeat the procedure with the remaining cutlets.
  • Spread each roll with mayonnaise then add lettuce, pickle slices, and cutlets.

Nutrition Facts : Calories 1064.6 calories, Carbohydrate 109.8 g, Cholesterol 116.2 mg, Fat 53.7 g, Fiber 4.9 g, Protein 40.3 g, SaturatedFat 10 g, Sodium 1995.4 mg, Sugar 2.3 g

ROASTED PORK TENDERLOIN WITH HONEY MUSTARD SAUCE



Roasted Pork Tenderloin With Honey Mustard Sauce image

Delicate and lean, pork tenderloin is an excellent cut that can be roasted whole or sliced into medallions. This recipe will allow you to prepare the rest of the meal while the tenderloin is roasting in the oven. I like to serve this with sauteed apple slices, sweet potato cakes and haricotes vert with walnuts.

Provided by Stinkerbell

Categories     Pork

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

3 lbs pork tenderloin, whole
1 1/2 teaspoons salt
3/4 teaspoon fresh ground black pepper
2 tablespoons vegetable oil
2 cloves garlic, minced
2 tablespoons minced shallots
1 tablespoon tomato paste
2 tablespoons whole grain mustard
2 tablespoons honey
2 1/2 tablespoons red wine vinegar
1 1/2 teaspoons thyme, chopped
1/2 teaspoon salt
1 teaspoon black peppercorns, crushed
1 1/3 cups vegetable broth or 1 1/3 cups chicken broth

Steps:

  • Preheat oven to 425*F.
  • Place a rack in a roasting pan, spray with nonstick spray, and place in oven.
  • Remove any excess fat or silverskin from the tenderloin.
  • Season the tenderloin with salt and pepper.
  • Heat the vegetable oil in a large saute pan over medium high heat.
  • Sear the tenderloin until it is golden brown on all sides, about 5 minutes.
  • Remove the tenderloin and place it on the rack in the roasting pan.
  • Roast to the desired doneness.
  • (Pork is safely cooked when it reaches an internal temperature of 160*f) This will take approximately 15 to 20 minutes.
  • while the tenderloin is roasting, return the saute pan to medium heat.
  • Add the garlic and shallots; cook until fragrant, about 1 minute.
  • Add the tomato paste and cook until slightly browned.
  • Add the mustard, honey, vinegar, thyme, salt, pepper and chicken broth.
  • Bring to a boil, then simmer until the mixture reduces to a sauce consistency, about 10 minutes.
  • Keep warm.
  • Remove the tenderloins from the oven and let stand 5 to 10 minutes, before slicing.
  • Carefully skim and discard the fat from the pan juices.
  • Pour the degreased pan juices into the sauce.
  • Bring the sauce to a boil again, reduce the heat and simmer until it is slightly reduced again.
  • Serve the pork sliced with the warm honey-mustard sauce.

HONEY-MUSTARD GLAZED PORK TENDERLOIN



Honey-Mustard Glazed Pork Tenderloin image

"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

2 teaspoons dried oregano
1 teaspoon dried parsley flakes
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
Dash pepper
Dash cayenne pepper
1 pork tenderloin (3/4 pound)
GLAZE:
4-1/2 teaspoons brown sugar
4-1/2 teaspoons Dijon mustard
1/4 teaspoon honey

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

SPICY HONEY MUSTARD PORK ROAST



Spicy Honey Mustard Pork Roast image

This is a honey mustard glaze with black pepper for a little spice. You may decrease or omit the pepper if you don't want it so spicy. You can also decrease honey if it is to sweet for your taste.

Provided by VGREER

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 2h30m

Yield 6

Number Of Ingredients 6

3 pounds pork roast
¼ cup honey
2 tablespoons Dijon mustard
2 tablespoons black pepper
½ teaspoon dried thyme, crushed
½ teaspoon salt

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Score 1/2 inch slits in your roast and place in baking dish.
  • Combine honey, mustard, pepper, thyme, and salt in small bowl; mix until well blended. Brush mixture over roast, working well into slits.
  • Bake roast in preheated oven for one hour. Remove roast from oven and flip in pan. Brush remaining honey sauce over roast. Return to oven and continue baking for 45 minutes to an hour or until internal temperature reaches 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 14.1 g, Cholesterol 79.3 mg, Fat 8.8 g, Fiber 0.6 g, Protein 26.5 g, SaturatedFat 2.8 g, Sodium 366 mg, Sugar 11.6 g

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From houseofnasheats.com


SLOW COOKER HONEY MUSTARD PORK TENDERLOIN RECIPE
2022-02-07 Sprinkle the pork tenderloins lightly with salt and pepper. Place the pork in the slow cooker. In a small bowl, combine garlic, mustard, honey, brown sugar, vinegar, and thyme. Pour the mixture pour over the pork. Turn the tenderloins to coat thoroughly. Cover the pot and cook on low for about 5 to 7 hours, or on high for about 2 1/2 to 3 1/2 ...
From thespruceeats.com


VORTEX PLUS – HONEY SRIRACHA PORK TENDERLOIN | RECIPE | PORK …
Nov 18, 2019 - This tasty Vortex Plus Honey Sriracha Pork Tenderloin recipe will save you time and energy in the kitchen without sacrificing flavor. That's the magic of Instant Vortex Plus recipes, while the meals are quick and easy, they're also packed with flavor so you can enjoy delicious meals during your busy days. Try this air … Nov 18, 2019 - This tasty Vortex Plus …
From pinterest.ca


PORK TENDERLOIN SANDWICH - THE COZY APRON
Preparation: Preheat your oven to 425°, and place a wire rack over a foil-lined baking sheet. To a small ramekin, add 1 ½ teaspoons of salt, ½ teaspoon of black pepper, the granulated onion and garlic, the Italian seasoning and the ground caraway …
From thecozyapron.com


RECIPE FOR PORK TENDERLOIN WITH BBQ SAUCE - THERESCIPES.INFO
Air Fryer BBQ Pork Tenderloin - Easy BBQ Pork Recipe Without A Grill tip travellingfoodie.net. Sep 6, 2020How To Make Barbecue Pork Tenderloin in an Air Fryer. Cut the pork tenderloin into cubes then, in a medium oil, toss them with the oil and BBQ sauce to coat. Place the pork on the air fryer basket and set air fryer to 375F for 15 minutes without crowding and overlapping.
From therecipes.info


MUSTARD-GLAZED PORK TENDERLOIN - ONCE UPON A CHEF
2021-12-08 Instructions. Pat the tenderloins dry with paper towels. In a medium bowl, whisk together the brown sugar, mustard, sherry, and rosemary. Place the tenderloins in a baking dish or bowl. Season all over with 1¼ teaspoons salt and pour about one-third of …
From onceuponachef.com


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