Honey Mustard Glazed Pork Tenderloin

Name: Honey Mustard Glazed Pork Tenderloin
Cook time: 24 min
Yield: 4 servings
Ingredients: 20 ml olive oil divided; 10 g Dijon mustard divided; 10 g honey divided; 5 g garlic finely grated; 1 g fresh thyme leaves picked from stems; 4 g fine salt divided; 1 g black pepper freshly ground; 300 g carrots peeled and cut into 2 cm chunks; 300 g Brussels sprouts trimmed and halved; 150 g red onion cut into 2 cm wedges; 30 g Dijon mustard divided; 20 g honey divided; 10 ml olive oil divided; 5 g garlic finely grated; 1 g fresh thyme leaves picked from stems; 3 g fine salt divided; 1 g black pepper freshly ground; 15 ml water for loosening the glaze, if needed; 680 g pork tenderloin trimmed of silver skin, patted dry; 5 g fresh parsley chopped, for garnish

Roasted pork tenderloin is brushed with a honey-mustard glaze and finished alongside carrots, Brussels sprouts, and red onion. The roast rests briefly while the vegetables finish browning, then is sliced and served with the pan juices spooned over the top.

By Julienne

Cook time: 24 minutes

Servings: 4

Ingredients

20 ml olive oil divided
10 g Dijon mustard divided
10 g honey divided
5 g garlic finely grated
1 g fresh thyme leaves picked from stems
4 g fine salt divided
1 g black pepper freshly ground
300 g carrots peeled and cut into 2 cm chunks
300 g Brussels sprouts trimmed and halved
150 g red onion cut into 2 cm wedges
30 g Dijon mustard divided
20 g honey divided
10 ml olive oil divided
5 g garlic finely grated
1 g fresh thyme leaves picked from stems
3 g fine salt divided
1 g black pepper freshly ground
15 ml water for loosening the glaze, if needed
680 g pork tenderloin trimmed of silver skin, patted dry
5 g fresh parsley chopped, for garnish

Instructions

Heat the oven to 220°C. On the sheet pan, toss the carrots, Brussels sprouts, and red onion with 20 ml olive oil, 10 g Dijon mustard, 10 g honey, 5 g grated garlic, 1 g thyme, 4 g salt, and 1 g black pepper. Spread in an even layer with space around the vegetables. Vegetables are lightly coated and evenly spread on the pan.
In the small bowl, mix the remaining 30 g Dijon mustard, 20 g honey, 10 ml olive oil, 5 g grated garlic, the remaining 1 g thyme, 3 g salt, and 1 g black pepper. If the glaze is too thick to brush easily, loosen it with up to 15 ml water. Glaze is smooth and brushable.
Rub the pork tenderloin with the glaze, reserving a thin coating for later brushing. Nestle the pork among the vegetables on the pan. Pork is evenly coated and ready for roasting.
Roast for 14 minutes, then brush the pork with the reserved glaze and stir the vegetables once to expose new surfaces to heat. Continue roasting 10 to 12 minutes more, until the pork reaches 63°C in the thickest part and the vegetables are browned at the edges. Pork registers 63°C and the vegetables are caramelized and tender.
Transfer the pork to a cutting board, tent loosely with foil, and rest 5 minutes. If needed, return the vegetables to the oven for 2 to 3 minutes while the pork rests. Pork has rested and the juices stay inside when sliced.
Slice the pork across the grain, arrange with the roasted vegetables, spoon any pan juices over the top, and finish with chopped parsley if using. Slices are juicy and the glaze is glossy on the meat and vegetables.