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Pork Tenderloin with Orange Blossom Honey Mustard

Author Photo
By Laurey Masterton | Jun 27, 2017

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“The Fresh Honey Cookbook” is inspired by honeybees, the food they pollinate, and the golden sweetener they produce.
Photo by Johnny Autry
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“The Fresh Honey Cookbook” is inspired by honeybees, the food they pollinate, and the golden sweetener they produce.
Cover courtesy Storey Publishing
  • 45 min

    DURATION

  • 35 min

    COOK TIME

  • 10 min

    PREP TIME

  • 6 servings

    SERVINGS

    Ingredients

  • 2 pork tenderloins (about 2 pounds total)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey, preferably orange blossom honey
  • 1 navel orange
  • Juice of 1 Meyer lemon

Directions

  • Preheat the oven to 375 degrees.
  • Drizzle the pork with 1 tablespoon of the oil. Season with the garlic, salt, and pepper.
  • Drizzle the remaining 1 tablespoon of oil into a cast-iron skillet over medium-high heat, swirling to coat the surface of the pan. When the oil is hot, add the tenderloins. Turn when browned, after about 1 minute, and cook for 1 minute longer. Ideally, each tenderloin will curve close to the sides of the pan, leaving a space in the center.
  • Remove the skillet from the heat.
  • Combine the mustard and honey in a small bowl and blend well with a fork. Spoon the mixture over the pork.
  • Cut the orange into thin slices, leaving the rind on. Layer them in the skillet, lining them up in the center of the pan, overlapping to cover all the spaces in the pan.
  • Roast the pork in the oven for 15 to 20 minutes, or until the internal temperature is 145 degrees. Remove from the oven and squeeze the lemon juice over the pork. Let stand for at least 5 minutes before slicing.
  • Slice the tenderloins in diagonal slices, about 1 inch thick. Place a slice or two of the cooked orange on the plate and put the sliced pork on top. Spoon the pan drippings over the sliced pork and serve. Oh my!

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Published on Jun 27, 2017