Honey Mustard Pork Tenderloin

Honey Mustard Pork Tenderloin

1/2 c. Apple Cider Vinegar
1 Tbs. Kosher Salt
1/4 c. Olive Oil
2 tsp. Red Chili Pepper Flakes
1/4 c. Honey
Coarsely Ground Black Pepper
3 Tbs. Dijon Mustard
2 (1 lb.) Pork Tenderloins
2 Garlic Cloves, minced

In a bowl, add the apple cider vinegar through black pepper and whisk to combine. Pour marinade into a large zip-top bag. Add the pork tenderloins. Use your hands on the outside of the bag to make sure the meat is covered in the marinade. Refrigerate for 1-12 hours.

Preheat oven to 400 degrees. Heat a grill pan (spray with non-stick spray) or cast-iron pan (heat about 1 Tbs. olive oil) ovver medium high heat. Brown the pork tenderloins, about two minutes on all four sides for a total of about eight minutes. Transfer pork tenderloins to roasting pan or foil-lined baking sheet and cook until an instant-read thermometer inserted into the thickest part registers 145 degrees, about 20-25 minutes. Remove from oven and let stand 5-10 minutes before slicing.

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