This pork tenderloin is rich in flavor thanks to a creamy honey dijon sauce, which is the perfect combination of sweet and tangy. I like to serve it with green beans and sweet potatoes for a satisfying, healthy meal.
Hello again, Monday. How did we get here so soon?
Weekends always seem to fly by. Ours was pretty low key and involved a lot more time camped out on our couch than normal, thanks to all of the rain. It felt great to spend some time vegging out and getting a few things done around the house that we’ve been neglecting. I hope to give you a peek inside our place very soon! It finally feels put together.
This pork was the product of one of the weekend’s rainy afternoons. I wanted to make something that tasted great but took little effort — because getting off the couch when there’s a thunderstorm is hard.
Every once in a while we get into a rut where it seems we have the same couple of proteins on repeat in our house: ground turkey and chicken. While there are so many delicious ways to use those meats, I’m trying to make a conscious effort to add a little more variety into our weekly menus. That means incorporating more lean cuts of beef and pork.
It doesn’t get much easier than roasting a pork tenderloin. When it’s cooked right, it’s one of the most tender, juicy and delicious cuts of meat you’ll find. And this just may be my new favorite way to prepare it.
As soon as the smell of this dish started wafting through our house, I knew this recipe would be a keeper. It’s insanely good — and insanely simple. It doesn’t get much better than that!
Honey Dijon Pork Tenderloin
[ingredients title=”Ingredients”]
- 1 lb. pork tenderloin
- 1/4 cup dijon mustard
- 1 Tbsp. honey
- 1 Tbsp. fresh dill, chopped
- 1 tsp. salt
- 1/2 tsp. freshly-ground pepper
[/ingredients]
[directions title=”Directions”]
- Preheat oven to 350 degrees.
- Trim all visible fat from pork tenderloin.
- In a small bowl, whisk together mustard, honey, dill, salt and pepper. Brush mustard mixture all over pork tenderloin.
- Place pork on a parchment paper-lined cookie sheet and bake for 45 minutes, or until a meat thermometer inserted in the middle of the tenderloin reads 150 degrees.
- Cover pork with foil and let sit for ten minutes before slicing.
[/directions]