Time 40m Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees. In a small bowl, mix olive oil, soy sauce, orange juice, dijon mustard, honey, garlic powder and pepper. Spray a shallow glass baking dish with cooking spray and place pork tenderloin in dish. Cover with honey dijon mixture and rub well into pork. You can sprinkle some extra garlic powder and black pepper on if you like. Keep remaining mixture set aside. Place in oven on middle rack and back for 35-40 minutes. Carefully baste with more of the honey dijon mixture every 10 minutes for an amazing baked on glaze. Use a baster or brush to do this.
Time 45m Number Of Ingredients 6 Steps:
Preheat oven to 400°F. Grease a baking dish or roasting pan. In a small bowl, stir together mustard, honey, and thyme or rosemary. Place sliced onion in a single layer in the bottom of the prepared dish. Pat the pork dry. Season with salt and pepper on all sides, and then place on top of the sliced onions in the dish. Brush about half of the mustard mixture over the pork. Cover with foil and bake for 25 minutes. Turn the oven setting to “BROIL” on high. Remove the cover, brush the pork with additional mustard sauce, and place about 4-6 inches under the broiler for about 5 minutes, or until a crispy crust forms on top and the pork reaches an internal temperature of 140-150°F. Remove the dish from the oven and allow the pork to rest for about 10 minutes before slicing and serving. Garnish with additional fresh herbs, if desired.
Time 7h10m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Sprinkle pork tenderloin with salt and pepper; place in slow cooker. In a small bowl, combine remaining ingredients; pour over pork tenderloin, turning pork to coat all sides. Cover and cook on LOW 7 to 8 hours (HIGH 3 1/2 to 4 hours).
Time 55m Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. Spray a rimmed baking sheet with cooking spray, and place the two pork tenderloins on top. In a small bowl, whisk together the soy sauce, honey, olive oil, orange juice, dijon mustard, garlic, rosemary, and pepper. Cut small slits in the top of each of the tenderloins, about halfway through (about 6 slits on each). Pour the sauce over the top of the tenderloins. Bake in the preheated oven for 40-50 minutes, spooning the sauce over the top of the tenderloins every 10 minutes. This creates a super yummy glaze on top, and will soak into the slits you cut in the meat. Bake until a meat thermometer inserted in the largest part of the tenderloins reads 145. Remove tenderloins from the oven and allow to rest for 10-15 minutes before slicing and serving. Serve with sauce from the pan drizzled over the top. Enjoy!
Time 45m Yield 6 servings Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F. Season the pork loin with salt and pepper. In a small bowl, mix the vinegar, mustard and herbs together. Reserve mustard sauce for pork. In a large ovenproof saute pan over medium-high heat, warm the vegetable oil. Sear pork loin on all sides. Brush with mustard sauce and roast in the preheated oven until the internal temperature reaches 145 degrees F on an instant-read thermometer, about 20 minutes. Remove from oven and let rest for 15 minutes before slicing and serving.
Number Of Ingredients 8 Steps:
In a bowl, whisk together honey, Dijon mustard, soy sauce, garlic, rosemary, and thyme. Season pork on all sides with salt and pepper, to taste. Place pork in a large zip-top plastic bag. Pour half of the marinade over the pork and toss to coat. Seal the bag and refrigerate the pork in the marinade for at least 30 minutes, or up to 24 hours. Rotate the pork occasionally so that the marinade touches all sides. Set aside the remaining ½ of the marinade in a separate bowl, cover, and refrigerate for later. To cook the tenderloin in the oven: Remove pork from the marinade and place in a baking dish that has been coated with cooking spray. Discard bag with the marinade. Allow pork to come to room temperature while you preheat the oven. Preheat oven to 400 degrees F. Cover with foil and bake for 25 minutes. Remove cover, brush with reserved marinade, and place under the broiler for about 5 minutes (or until a crispy crust forms on top), and pork reaches an internal temperature of 140 degrees F. Remove from oven and allow pork to rest for about 10 minutes before slicing. Serve with any remaining refrigerated marinade. To cook the tenderloin on the grill: Remove pork from the marinade and allow to come to room temperature while you heat the grill. Discard bag with the marinade. Heat the grill to medium heat. Place pork on the grill and cover. Cook for about 12-14 minutes, turning every few minutes, until pork reaches an internal temperature of 140 degrees F. Allow pork to rest for 10 minutes before slicing. Serve with reserved marinade from the refrigerator.
Time 1h5m Yield 2 servings. Number Of Ingredients 12 Steps:
Sprinkle pork chops with salt and pepper; place in a heavy ovenproof skillet. In a small bowl, whisk flour and 2 tablespoons orange juice until smooth; whisk in the honey, mustard, basil and remaining orange juice. Pour over chops. Place carrots and onion around chops. , Cover and bake at 350° for 30 minutes. Add peppers; cover and bake 20 minutes longer or until vegetables are tender and pork is no longer pink.
Time 25m Yield 4 servings. Number Of Ingredients 13 Steps:
Flatten pork slices to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet over medium heat, cook pork in oil in batches until meat is no longer pink. Remove and keep warm. , In the same skillet, saute onion and mushrooms in butter until tender. Add garlic; saute 1 minute longer. Stir in the milk, mustard, soy sauce and honey. Return pork to the pan; heat through. Serve with noodles.
Time 16m Yield 4 Number Of Ingredients 10 Steps:
Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch baking pan. Add corn starch, honey, mustard, Worcestershire sauce, salt and pepper to oven bag. Squeeze bag to mix ingredients. Slice pork tenderloin 1-inch thick. Place pork and asparagus in bag. Turn bag several times to coat pork and asparagus with sauce. Place ingredients in an even layer. Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan. Bake 12 to 14 minutes or until pork reads 145°F on thermometer. Let stand 5 minutes. Carefully cut bag open and serve. Garnish if desired.
Yield 4 servings Number Of Ingredients 12 Steps:
Preheat the oven to 375°F (190˚C). In a small bowl, stir together the mustard, thyme, rosemary, salt, and pepper. Dry the pork tenderloin thoroughly with paper towels, then season with salt and pepper. Heat 2 tablespoons of olive oil in a square pan over medium-high heat. Add the tenderloin and cook, rotating 90˚ every 3-4 minutes, until golden brown all over (the tenderloin will not be cooked through at this point), about 12 minutes total. Remove the pan from the heat and use tongs to transfer the tenderloin to a cutting board. Brush the mustard mixture evenly over the top and sides of the tenderloin. Add the broccolini to the pan, and toss with the oil until coated evenly. Push the broccolini to the sides of the pan, just enough to make room for the tenderloin, then return the pork to the pan. Transfer the pan to the oven and roast, tossing the broccolini halfway through cooking, until an instant-read thermometer inserted in the thickest part of the pork reads 160°F (70˚C) and the broccolini is tender, 23-25 minutes. While the pork cooks, heat the remaining tablespoon of olive oil in a medium skillet over medium-high heat. Add the carrots, season with salt and pepper, and cook, tossing, until barely tender, about 6 minutes. Drizzle with the honey and continue cooking, tossing often, until the honey is reduced to a thick glaze and the carrots are tender, 2 to 4 minutes more. Remove the skillet from the heat. Transfer the square pan to a rack and let the pork and broccolini rest for 10 minutes. Place the tenderloin on a cutting board and cut into ½-inch (1-cm) thick slices. Divide the pork and vegetables among 4 serving plates. Serve each with a lemon wedge and sprinkle with parsley. Enjoy!
Time 4h40m Yield 6 Number Of Ingredients 5 Steps:
Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours. Prepare the grill for indirect heat. Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
Time 30m Yield 6 serving(s) Number Of Ingredients 5 Steps:
Place pork in lg plastic bag. Mix remaining ingredients. Set aside 2/3 cup. Pour remaining marinade over pork, turn to coat. Seal bag and refrigerate for 4 hours. Drain. Grill, covered, over indirect medium heat for 10 minutes each side. Juices should run clear. Serve with reserved sauce.
