Honey Garlic Pork Tenderloin


  • 1 cup Creole mustard, divided (If you can’t find it you can substitute with Mister Mustard Sweet and Hot or Spicy Brown Mustard)
  • ¾ cup Honey, divided
  • 3 tablespoons lemon juice, divided
  • 8 garlic cloves, minced
  • 2 teaspoons salt
  • 2 ½ teaspoons pepper, divided
  • 2 pounds PORK Tenderloin
  • 1/3 cup mayonnaise


STIR together ½ cup mustard, ½ cup honey, 2 tablespoons lemon juice, garlic, salt and 2 teaspoons pepper in a large shallow dish or heavy-duty zip-top plastic bag; add pork, turning to coat.  Cover or seal, and chill 3 hours.  Place pork on a lightly greased rack in an aluminum foil-lined roasting pan.

BROIL 6 inches from heat 5 minutes; reduce oven temperature to 425, and bake 15 minutes.  Cover loosely with foil, and bake 15 more minutes or until a meat thermometer inserted into thickest portion registers 160.

STIR together remaining ½ cup mustard, remaining ¼ cup honey, remaining 1 tablespoon lemon juice, remaining ½ teaspoon pepper, and mayonnaise. Serve mixture with pork.

YIELD: 6 serbings.

Prep: 15 min., Chill: 3 hrs., Broil: 5 min., Bake: 30 min.

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© John Hatcher