Pork tenderloin with honey and mustard

 

Servings / Number of people: 4
Preparation time: 15 minutes
Cooking time: 20 minutes
Category: Meat

Ingredients for preparing pork tenderloin with honey and mustard

800g pork tenderloin (approx. 2 pieces)
60g honey (approx. 3 tbsp)
45g Dijon mustard (approx. 3 tbsp)
20ml extra virgin olive oil (approx. 1
tbsp) 15ml lemon juice (approx. 1 tbsp)
2 cloves garlic, minced (approx. 2 pieces)
5g fresh rosemary or thyme, chopped (approx. 1 tbsp)
8g fine salt (approx. 1 1/2 tsp)
2g ground black pepper (approx. 1/2 tsp)
100ml chicken stock or water (approx. 1/2 cup)
15g butter (approx. 1 tbsp)
5g cornflour dissolved in 30ml cold water (approx. 1 tsp in 2 tbsp)

How to prepare a pork tenderloin with honey and mustard

This honey and mustard pork tenderloin will seduce you with its perfect balance of sweetness, acidity, and aromatic notes. The meat is juicy inside, golden brown outside, and coated in a smooth sauce ideal for dipping bread. It's a quick recipe, perfect for a weeknight meal or a dinner party, using basic ingredients and a simple technique. The secret lies in cooking the meat to perfection and reducing the sauce until it reaches a velvety texture.

1. Pat the tenderloin dry with paper towels and remove any visible membranes. Cut each piece into 2 or 3 pieces for easier handling and even cooking.

2. Mix together the honey, mustard, oil, lemon juice, garlic, and herbs. Reserve 2 tablespoons of this mixture for glazing the meat; use the rest to brush it on. Season the tenderloin with salt and pepper.

3. Coat the meat with the main mixture and let it rest for 10 to 15 minutes at room temperature while you heat the pan. This resting time allows the meat to absorb the flavors, as it won't be cold when you cook it.

4. Heat a large skillet or griddle over medium-high heat until it begins to smoke slightly. Add a few drops of oil if necessary.

5. Sear the pieces for 1 to 2 minutes on each side until they are golden brown. Do not turn them over too soon: they are golden brown when they easily release from the pan.

6. Reduce the heat to medium. Add the stock and scrape the bottom of the pan to loosen any browned bits. Cook for 6 to 8 minutes, turning the pieces over until they are cooked through (internal temperature: 63-65°C).

7. Stir in the reserved honey-mustard mixture and cook for 1 to 2 minutes to glaze the meat, turning it to coat it well. Place the tenderloin on a plate and cover it for 5 minutes to allow the juices to redistribute evenly.

8. For the sauce, reduce the liquid in the pan over medium heat. Add the cornstarch dissolved in water in a thin stream, stirring until it thickens to your liking.

9. Remove from the heat and whisk the sauce with the butter until glossy and smooth. Adjust the seasoning with salt and pepper.

10. Slice the tenderloin into medallions and serve with the sauce. Tip: Serve with mashed potatoes or roasted vegetables. If the sauce is too strong, add a tablespoon of hot water to thin it out.