Dijon and Honey-Crusted Pork Tenderloins
on Apr 21, 2024, Updated Jun 12, 2024
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A small handful of ingredients turns inexpensive pork loins into a terrifically flavorful main course.
Pork loins are one of the most brilliant solutions to dinnertime in the world. They are inexpensive, readily available, take well to almost any flavorings, and are quick and easy to prepare. If you have time to brine the tenderloins even for 2 hours, you will ensure super tender and very sliceable pork. Note the pinkish tone of the inside of these juicy slices — this is not only okay, it’s good!
On the plate is a simple quinoa dish and a green leaf salad, but I have also served these with slivered and sautéed Brussels sprouts, with even more mustard seeds, because I cannot get enough of those tangy, crunchy little pops of flavor. I also want to serve this up with Spoonbread Corn Pudding and Roasted Winter Vegetables with Sriracha Honey Glaze.
Table of Contents
Dijon and Honey-Crusted Pork Tenderloin Ingredients
You only need a few ingredients for this Dijon and honey-crusted pork tenderloin recipe.
- Olive oil – The base for our pork rub.
- Dijon mustard – Adds a zingy flavor to the meat and a nice crust.
- Honey – Complements the mustard’s zip with a hint of sweetness and also encourages the browning of the crust.
- Garlic – Minced garlic blends nicely into the rub.
- Pork tenderloins – You can also use pork loin; only know that it will take longer to cook through.
How to Make Dijon and Honey Pork Tenderloins
- Brine (optional): If you have time, make the brine and place the tenderloins in a container. Add the brine to cover, and brine the tenderloins for 2 to 6 hours.
- Season: Mix together 1 tablespoon of the olive oil, Dijon mustard, honey, garlic, salt (if you are brining the pork, skip the salt), and pepper until well blended. Smear the pork all over with the mixture to coat; at this point, you can cover the pork and refrigerate it for up to a day.
- Brown tenderloins: Preheat the oven to 375 degrees F. Heat a large oven-proof skillet over medium-high heat, and add the remaining 2 teaspoons of olive oil. Place the tenderloins in the hot pan (save the marinade left behind to use for roasting). Brown for 2 minutes on all sides, turning so that the entire outside gets nicely seared, about 10 minutes in total.
- Bake and serve: Transfer the pan to the oven, spoon the rest of the marinade over the tenderloins, and roast until an instant-read thermometer inserted into the center of the pork loins registers 140 degrees, which could take anywhere from 15 to 30 minutes, depending on the thickness of the pork loins. Let rest for 10 to 15 minutes before slicing.
FAQs
All meat continues to cook after it comes away from the heat, even small cuts like steaks and tenderloins. You’ll want to cook the pork until it hits an internal temperature of 140 degrees (use a meat thermometer), then immediately take it out of the oven), and let it sit. The temperature will climb for another 5 degrees or so, and it will be cooked through but not dry. A hint of pinkness in the center means it’s done properly, not undercooked.
In a large-sized container, add ½ cup salt, ¼ cup brown sugar, and 2 tablespoons peppercorns. Add 1 cup of boiling or very hot water and stir until the salt and sugar are mostly dissolved. Add another 4 or 5 cups of very cold water, maybe a few ice cubes. Place the pork loins in the brine, adding more water if necessary so that the pork is completely submerged, and refrigerate for 2 to 6 hours, but not longer.
Dijon and Honey Pork Tenderloins Cooking Tips
- If you have time to brine the pork tenderloins, you will be rewarded with very flavorful and moist meat, though don’t brine these little tenderloins for too long — too much time in the brine bath will compromise the texture and make them too salty.
- You can also use a sturdy gallon-sized zipper-top bag to bring the pork instead to a container if you prefer.
- A cast-iron pan is perfect for this recipe;l make sure to use an ovenproof skillet no matter what since the recipe starts on the stove and finishes in the oven.
- Tenderloins are small, so they don’t take very long to cook once seared.
- If your tenderloins are kind of flat — and even if they are nicely round — it can be hard to get a good sear on all of the sides. If they keep tipping to the already browned sides, then lean them up against the side to get the unseared part in contact with the hot bottom of the pan.
What to Serve With Dijon and Honey Pork Tenderloins
More Juicy Pork Recipes
- One-Skillet Creamy Mustard Pork Chops
- Pernil
- Bourbon Brown Sugar Pork Loin
- Pork Schnitzel with Quick Pickley Cucumber Salad
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Dijon and Honey Pork Tenderloins
Equipment
Ingredients
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- ¼ cup coarse Dijon mustard
- 3 tablespoons honey
- 3 cloves garlic (minced)
- 2 to 3 small boneless pork tenderloins (2 ½ to 3 pounds total)
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- If you have time, make the brine (see Note) and place the tenderloins in a container, add the brine to cover (you can also use a sturdy gallon-sized zipper-top bag), and brine the tenderloins for 2 to 6 hours.
- Mix together 1 tablespoon of the olive oil, Dijon mustard, honey, garlic, salt (if you are brining the pork, skip the salt), and pepper until well blended. Smear the pork all over with the mixture to coat; at this point, you can cover the pork and refrigerate it for up to a day.
- Preheat the oven to 375 F. Heat a large oven-proof skillet (preferably cast iron) over medium-high heat, and add the remaining 2 teaspoons of olive oil. Place the tenderloins in the hot pan (save the marinade left behind to use for roasting). Brown for 2 minutes on all sides, turning so that the entire outside gets nicely seared, about 10 minutes in total.
- Transfer the pan to the oven, spoon the rest of the marinade over the tenderloins, and roast until an instant-read thermometer inserted into the center of the pork loins registers 140 F, which could take anywhere from 15 to 30 minutes, depending on the thickness of the pork loins. Let rest for 10 to 15 minutes before slicing.
Notes
- If you have time to brine the pork tenderloins, you will be rewarded with very flavorful and moist meat, though don’t brine these little tenderloins for too long — too much time in the brine bath will compromise the texture and make them too salty. In a large-sized container, add ½ cup salt, ¼ cup brown sugar, and 2 tablespoons peppercorns. Add 1 cup of boiling or very hot water and stir until the salt and sugar are mostly dissolved. Add another 4 or 5 cups of very cold water, maybe a few ice cubes. Place the pork loins in the brine, adding more water if necessary so that the pork is completely submerged, and refrigerate for 2 to 6 hours, but not longer.
- You can also use a sturdy gallon-sized zipper-top bag to bring the pork instead to a container if you prefer.
- A cast-iron pan is perfect for this recipe;l make sure to use an ovenproof skillet no matter what since the recipe starts on the stove and finishes in the oven.
- Tenderloins are small, so they don’t take very long to cook once seared.
- If your tenderloins are kind of flat — and even if they are nicely round — it can be hard to get a good sear on all of the sides. If they keep tipping to the already browned sides, then lean them up against the side to get the unseared part in contact with the hot bottom of the pan.
Marinade does not sear to the pork but to the skillet. Couldn’t detect mustard at all. Yes I know how to sear and oven finish.
I’m very sorry to hear – I’ve made it many times, and have never had that experience.
This happened to me the first time. I patted the loin dry and then placed the honey mustard on the piece. I also doubled the recipe and poured over top as I placed it in the oven. My family and I love this recipe!
On of my favorite cuts of pork to cook! And Downtown Abbey
I miss downton abbey!
Very good, except did not turn out “crunchy” as indicated in title. Pork done perfectly in 20 min. Will try again for shorter time and raising temp for a portion of time to try to get it crunchy.
that’s a good solution – ovens and pork can be persnickety.
Loved this recipe! It will go on our dinner rotation!
so glad to hear!
This sounds delicious. I am commenting on the writer’s referring to the cut of meat as pork loin interchangeably with pork tenderloin. These are two different types of pork. Tenderloin is thin and small, while a pork loin is wide enough that you can cut steak-like pieces from it. Someone blogging about food should know the difference.
You are correct, however I have noticed the two names are used interchangeably in several markets. That may cause a lot of confusion. I am not a blogger in fact, the only reason I read this one was for this recipe. Not sure if you or anyone else noted the plating was different than the suggested accompanying dishes, too.