Baked Pork Tenderloin with Honey-Mustard Sauce, American Style Recipe
Oven-baked pork tenderloin with a simple honey-mustard marinade is a common Sunday dinner in American homes. It’s tender, juicy, and has a slightly sweet and spicy crust. The flavor is reminiscent of a cross between a roast and grilled meat, but without having to fire up the grill.
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
4
Ingredients
- pork tenderloin - 600 g
- mustard - 2 tablespoons
- honey - 2 tablespoons
- oil - 1 tablespoon
- garlic - 2 cloves
- paprika - 1 teaspoon
- soy sauce - 1 tablespoon
- black pepper - 0.5 teaspoon
- water - 50 ml
Main Ingredient:
pork
Preparation
- Preheat the oven to 200°C (top and bottom heat). Trim the pork tenderloin of any silverskin and pat dry with paper towels.
- In a bowl, mix the mustard, honey, oil, finely chopped garlic, paprika, soy sauce, and pepper until you have a thick marinade.
- Rub the tenderloin thoroughly with the marinade on all sides. Leave to rest for at least 10 minutes at room temperature (if you have time, refrigerate for 1–2 hours).
- Transfer the meat to an ovenproof dish and pour the water into the bottom. Place in the oven and bake for 20–25 minutes, turning the tenderloin halfway through and basting it with the juices from the dish.
- After baking, the meat should feel springy when pressed with a finger and, when cut at the thickest point, be slightly pink in the center but not raw. Remove the dish from the oven and let the tenderloin rest for 8–10 minutes, loosely covered with aluminum foil.
- After resting, slice the meat into 1–1.5 cm slices. Spoon over the sauce that collected in the dish during baking.
Storage
In fridge:
3 days
Freezing:
Yes
Store leftover pork tenderloin in the fridge for up to 3 days, covered, together with the sauce. It also freezes well for up to 2–3 months; thaw overnight in the fridge and reheat gently so it doesn’t dry out.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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