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January 2005 Issue
Ravishing Roasting
by Ronda L. Halpin
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The second recipe I'm sharing is for a Honey-Mustard Pork Tenderloin. I like using the pork tenderloin because it's very lean, but also relatively small and therefore can benefit greatly from roasting without drying out. This particular recipe is wonderful when paired with sweet potatoes or winter squash.

 

Honey-Mustard Pork Tenderloin

By browning the tenderloin on the stove and then applying a glaze, the resulting crust is truly delicious.
  • 1.5 lbs. pork tenderloin
  • 2 T. olive oil, divided
  • 1/4 c. coarse mustard
  • 2 T. honey
  • 2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
Preheat the oven to 425 degrees.

Brown the pork tenderloin on the stove in 1 tablespoon of the olive oil in an oven-proof sauté pan.

Meanwhile, combine the remaining olive oil, mustard, honey, salt and pepper in a small bowl. When the tenderloin has been browned, generously rub the glaze over the meat and place, uncovered, in the preheated oven. Roast for 15-20 minutes or until the glaze is bubbly and the meat is no longer pink in the center.

  • Yields: 3-4 servings
  • Preparation Time: 30 minutes
 

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