Honey mustard glazed pork tenderloin is a whole tenderloin browned in a skillet and finished in the oven, with honey doing double duty as the sweetener and as the thing that lacquers the outside into a glossy, deep gold crust. Dijon cuts that sweetness so the glaze tastes savory instead of candied, and the whole dish is on the table in about forty minutes, most of it hands off.
We keep our hives on the dealership campus here in Libertyville, and the honey they make is the kind we reach for on a Tuesday, not the kind we save for company. It goes home with new cars and is never sold, so if you are cooking this tonight, any good local honey will do exactly the same work.
Common questions
What temperature should pork tenderloin be cooked to?
145 degrees F in the thickest part, followed by a rest of at least 3 minutes, which is the USDA guidance for whole cuts of pork. At that temperature the center stays faintly pink, and that is correct rather than underdone. If you want it juicier still, pull it at 140 and let carryover heat bring it up to 145 while it rests under foil.
Can I use maple syrup instead of honey?
Yes, measure for measure. The glaze still clings and sets, though maple tastes more like caramel than blossom and runs a little thinner. Both scorch quickly, so brush either one on in the last several minutes rather than before searing.
Can I make the glaze ahead?
Yes. Whisk it up to five days ahead and keep it covered in the refrigerator. It stiffens when cold, so let it sit out for a few minutes or stir in a teaspoon of warm water before brushing, so it spreads in a thin, even coat.
