Rosemary Honey Mustard Pork Tenderloin
Pan seared pork tenderloin covered in a sweet and savory rosemary honey mustard glaze and roasted to perfection. Served with a wine pan sauce. Paleo and gluten free!
Whenever we go on a walk around our neighborhood, we make fun of this really tacky looking car. It is a Mini Cooper that has those huge fake eyelashes on the headlights. We try to imagine what type of person drives this car. Is it a girl in her 20’s who is reallllly into makeup, so she wants it to look like her car is wearing makeup? Is it a super fabulous gay man who I need to be best friends with right away?
This car is parked in the same spot on the street at any given time of day. I swear it has never moved! It’s there in the middle of the day, and late at night. Which made me think this is a rich, spoiled girl who has no responsibilities. We have yet to spot the owner of this car.
Until Shawn did and called me right away and left me the funniest voicemail I have ever received!
Here is the exact transcript of the voicemail:
“Hey, it’s me. You know that Mini Cooper that is parked on the street that never moves? It’s always parked there and it’s really annoying because it has the eyelashes? The obnoxious eyelashes on the headlights? JUST SPOTTED IT. Driving down the road. With the DRIVER driving it. She’s a 60 year old lady who looks like she works at the DMV. Had to call you. Anyway, call me back. We’ve gotta talk this over.”
Another thing that is as rare as spotting a unicorn is me cooking a meat for dinner that isn’t chicken or fish. If you take a look thru my recipe archives, you’ll see a lot of chicken recipes, and a lot of fish recipes.
In an attempt to mix up our meal proteins more, I’ve started cooking pork. For the first time ever, I cooked a pork tenderloin for dinner a couple of weeks ago. So delicious! Like glazed ham, pork tenderloin is all about the glaze crust. I created this rosemary honey mustard glaze that tastes delicious on the pork. After searing it in the pan to get a nice golden crust, I smother the pork tenderloin in the rosemary honey mustard sauce and finish it by roasting in the oven. It comes out perfectly cooked with a flavorful crust on the outside.
To keep it extra moist, I make a quick pan sauce with white wine and the rosemary honey mustard glaze, with a splash of apple cider vinegar for tang. And of course you must serve this rosemary honey mustard pork tenderloin with my rosemary roasted sweet potatoes! It is a match made in flavor heaven.
Rosemary Honey Mustard Pork Tenderloin
- 1 pound pork tenderloin, I get my pork from ButcherBox, which I highly recommend
- Salt and pepper
- 1 tablespoon olive oil
- 3 tablespoons dijon mustard
- 3 tablespoons honey
- 1 tablespoon rosemary, chopped
- 1 cup white wine, I use Chardonnay
- 2 tablespoons apple cider vinegar
- 1 tablespoon of the rosemary honey mustard mixture
- 1 tablespoon honey, optional
- Preheat oven to 425 degrees with the rack in the middle. In a small bowl, combine the dijon mustard, honey and rosemary. Stir to combine, set aside.
- Preheat an oven safe skillet over high heat. While it is heating up, pat pork loin dry with a paper towel and season generously with salt and pepper on all sides. When the skillet is hot, sear the pork loin on all sides until golden brown, about 3 minutes per side. Top with the rosemary honey mustard mixture and spread evenly to coat the pork loin, but reserve 1 tablespoon of the mixture for the pan sauce.
- Transfer the pork loin in the oven safe skillet to the oven to finish cooking. Cook until the meat is 145 degrees, about 15 minutes. Remove from the oven and allow to rest for a few minutes.
- While the meat is resting, make the pan sauce in a skillet over high heat. Combine the wine, apple cider vinegar, 1 tablespoon of the rosemary honey mustard mixture. Stir to combine and cook until it has reduced by half. Give it a taste, and add more honey to the sauce if desired.
- Slice the pork loin into 1/2" thick slices, and top with the pan sauce.
More 1 Pan Meals:
36 Comments on “Rosemary Honey Mustard Pork Tenderloin”
I made this tonight. It was my first time EVER cooking pork tenderloin and it was incredible! That sauce is so easy and so flavorful. Thank you Natalie!
I love that it was your first time making one Lauren. Aren’t they divine? I am so glad it turned out well for you and you enjoyed the sauce.
So glad I tried this this! Wanted to change up our usual routine and tried this recipe. It was definitely worth it and I will he making it again. I will probably half the sauce recipe though b/c I ended up having a lot left over (and that leaves more wine to drink 😉).
I love that my pork tenderloin will be part of your regular recipe rotation Robyn! I like the idea of less sauce so you have more wine to drink. Brilliant!
I know this is one of your older recipes- but i LOVE IT! I had some pork tenderloins in the freezer and was looking for a fast recipe with ingredients I had on hand. So good! This is now a go to family favorite!
This pork tenderloin is actually one of my favorites too! I am so glad it is a family favorite. So good to hear the recipe came together quickly Sam.
I have posted a copy of your video with subtitles. I hope this is ok with you.
I love to cook Natalie, I have to say your recipes keep hitting home runs. I made this tonight with your Easy Oven Roasted Potatoes (using russets) and a side of green beans, it went over very well. I sent a plate home to mother-in-laws and her email response was “You should have been a chef”. If that doesn’t put a chip on your shoulder I don’t know what would? One thing I did do that you didn’t mention is peel the light membrane off the tenderloin as you would do with ribs. It’s difficult but pinching it with a paper towel works well. I was told by a butcher once that this membrane reduces the amount of flavour (sorry, Canadian spelling) that gets into the meat.
I didn’t give my 10 year old son the sauce as he dislikes gravy but my 13 year old daughter loved every bit of this dinner.
Mark! You are the nicest reader! I’m so glad you like my recipes. So funny, because I made this pork tenderloin recipe last week! It’s such a favorite. Healthy, and easy to throw together. I like your tip about removing the membrane. I think that’s called the silver skin? I’m going to try that next time! Hope you keep finding great recipes that you and your family love : )