This juicy and tender pork dish comes together easily for a weeknight dinner. It doesn’t require a lot of hands-on time, so you’ll be able to whip up some mashed potatoes or greens to serve on the side while the pork tenderloin is cooking in the oven. This makes it equally great for a dinner party or a weeknight meal.
You probably already have most of the ingredients on hand, like mustard, brown sugar, onions and apples. The pork is tender, and the apple and onion compote adds a sweet touch and textural contrast. The glaze is just a little spicy, creating the perfect blend of flavors for pork tenderloin. Make it this week and show everyone just how delicious your new year will be.
Honey Mustard Glazed Pork Tenderloin
- 2 pounds boneless pork tenderloin
- Freshly ground pepper
- 1/3 cup honey
- 1/3 cup Dijon mustard
- 3 Tablespoons packed brown sugar
- 1 Tablespoon extra virgin olive oil
- 2 medium onions, sliced in 2 Granny Smith apples, cored, sliced in food processor
- Heat oven to 350° F.
- Sprinkle pork with pepper. Place in roasting pan.
- Bake for 20 minutes.
- Whisk together honey, Dijon mustard, and brown sugar. Reserve about 1/3 of the mixture for drizzling before serving.
- Pour half of remaining honey mustard mixture over pork and continue roasting 30 to 35 minutes or until internal temperature reaches 140°F. Baste pork with honey mustard mixture several times during second half of roasting. Let pork rest 3 to 5 minutes before slicing.
- Heat olive oil in large pan over medium heat. Add sliced onions and cook for 10 minutes, stirring once halfway through. Add apple slices and stir until coated. Cook for 3 to 5 minutes longer, or until apples become tender and mixture is caramel colored. Stir in apple juice and salt. Cook 1 to 2 minutes or until mixture is heated.
- Serve sliced pork tenderloin with caramelized onions and apples. Drizzle with reserved honey mustard glaze and garnish with chopped parsley.