Honey Dijon Mustard Pork Loin

Total Time:
45 min
Prep:
10 min
Inactive:
15 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 (3 to 4-pound) boneless pork loin
  • Salt and freshly cracked black pepper
  • 2 tablespoons white wine vinegar
  • 3/4 cup Dijon mustard
  • 1 tablespoon freshly chopped parsley leaves
  • 1 tablespoon freshly chopped chives
  • 1 tablespoon freshly chopped tarragon leaves
  • 3 tablespoons vegetable oil
Directions
Watch how to make this recipe

Preheat oven to 350 degrees F.

Season the pork loin with salt and pepper.

In a small bowl, mix the vinegar, mustard and herbs together. Reserve mustard sauce for pork.

In a large ovenproof saute pan over medium-high heat, warm the vegetable oil. Sear pork loin on all sides. Brush with mustard sauce and roast in the preheated oven until the internal temperature reaches 145 degrees F on an instant-read thermometer, about 20 minutes. Remove from oven and let rest for 15 minutes before slicing and serving.


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Pinot Noir

Delicate, floral red wine

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4.2 59
I made this awhile ago, 20minutes cook time was about an hour and 30 minutes off. Plan on cooking almost 2 hours people. It was fantastic though. item not reviewed by moderator and published
OK, so I THOUGHT, 20 Minutes bake time? pork roast isn't even a full 3 lbs, we will see. These people are loony. It's back iin the oven for another 30 minutes. I'll see if its done then. item not reviewed by moderator and published
Did anyone from FN verify this recipe? I think not. Twenty minutes to cook a 3-4 pound pork tenderloin is unthinkable. Its 20 minutes per pound not 20 minutes cook time for the whole tenderloin. Too bad we can't trust these recipes. item not reviewed by moderator and published
Made this tonight. It was fabulous! The meat was tender and moist and very tasty! I thought it would dry out, or the meat would not get enough flavor, but it was absolutely delicious! Thank you for a great recipe! item not reviewed by moderator and published
Where's the HONEY? item not reviewed by moderator and published
We love this! I've made it twice now, and my husband is a big fan. I use mostly honey mustard though, with a few tablespoons of dijon mustard and clover honey in there, too. I also added a little bit of white wine last time, and it turned out great. We seared the pork loin on the grill last time instead and then roasted it on the top rack - delicious. I think if you adjust the mustard mixture to your tastes as far as mustard goes, it'll turn out great. We also used the leftover pork on a salad and then in a pasta dish, and it worked really well. The sauce could be repurposed for salad dressing, if you like honey mustard. item not reviewed by moderator and published
This is a keeper. I adjusted the recipe slightly according to what I had on hand. I used fresh scallions and doubled the flat leaf parsley. I had red wine vinegar instead of white and used about half what the recipe called for. The sauce was delicious and I will double it the next time I make this. The meat was flavorful and moist. It was simple and quick. I did cook it more than 20 minutes, about 40, but pork tenderloins vary in size. There was no mention of honey in the ingredients and I think it was perfect without. item not reviewed by moderator and published
The mustard/vinegar mixture was too strong for my taste. The meat itself was very moist and tasted good. item not reviewed by moderator and published
A family favorite! I make extra mustard sauce (1.5 x the ingredients so there's plenty to spread on the dinner - and the unlikely event of leftovers. One of our go-to dishes! (And goes with my Weight Watchers plan! Serve with sweet potatoes and steamed broccoli. Makes for a pretty plate, too! item not reviewed by moderator and published
This was AWFUL!!!! Had a big bite to it and I even added honey to try and rid of the mustard bite. item not reviewed by moderator and published
My husband and kids (11 and 12 years old who aren't very practiced in the kitchen, decided to surprise me on my birthday by making this for dinner. It was so VERY juicy and tasty! Needless to say, it was super easy for them to make. My one question...why is this called "Honey Dijon" when the recipe doesn't call for honey or honey dijon in the recipe? My husband agreed with all the other reviews...the time in the oven was way off. item not reviewed by moderator and published
This was a great addition to my recipes! The cooking time obviously wrong, took about 45 min or so for 2 pork tenderloins. The flavor was amazing. The only downside was not enough "gravy" for the meal. I will make extra glaze for dipping or extra sauce after the pork cooks. item not reviewed by moderator and published
I roasted this in the rack above carrots and potatoes and the flavor on both the meat andh te sides was amazing item not reviewed by moderator and published
Very Delicious!! My whole family loves it and my kiddos are so picky. The only thing wrong w/the recipe was the cooking time but I think it has to do with what type of oven you have and/or it was a typo. I know some of the FoodNetwork Stars have commercial high grade ovens and so it would definitely cook it faster than mine. item not reviewed by moderator and published
I made this today and was pleased with it. Since I didnt have 'honey' dijon, just plan dijon mustard, I added a little honey. The chives made it too strong so the honey helped. My husband doesnt like Dijon mustard and he had no clue what was on it. I only made a 1 lb tenderloin so had to adjust the measurements. As other said, the time in the oven was way off. Even before reading the reviews I knew it had to be a typo. I have found other for this show. Now sure whose fault it is. I should give it a 4 because of that but the recipe deserved a 5. Over all it was good. I also felt 145 was too soon to take it out and left in longer. I plan to make it again. item not reviewed by moderator and published
I believe the title is HONEY Dijon Pork loin. No where in the recipe does it metion honey, or when to add the mustard. I despise inacurate directions. item not reviewed by moderator and published
This was okay. Definately not impressed and have had better. It was an interesting taste to say the least. It was moist though which is a plus. Will not be making this again item not reviewed by moderator and published
I followed the recipe exactly and did not seem to get the crust that I thought I would, which left me with just a mustardy sauce that wasnt what i wanted. The pork still had flavor, but not sure if i will make it again. item not reviewed by moderator and published
Delicious and Simple I made this last week for the family and I am making it again this week. Everyone loved it and can't wait for dinner tonight. Did not change anything except the cooking time and I used French's Honey Dijon mustard. I believe I cooked the pork for about an hour. Another great recipe from the Neely's. item not reviewed by moderator and published
Where is the honey in this recipe? item not reviewed by moderator and published
this was a great recipe. i cook this two nights ago i loved it and my mom loved it. she was so surprise i cook it. so thanks for making me look good!!! item not reviewed by moderator and published
One of the posters thinks the title is a type error. I believe it is the KIND of mustard. Honey dijon. That is what I had and what I used. Great. I also used a cast iron skillet to brown and baked about 35 minutes. Great! Also added a touch of real honey. Really easy item not reviewed by moderator and published
I've made this pork loin a number of times now and am amazed at its complex, sophisticated flavor. The combination of the dijon mustard particularly with the tarragon is simply awesome. Of course, I cook my 3 1/2 lb. loin for about an 1 hour and 20 minutes at 350, but it's never dry. The pan-searing of the roast before placing it in the oven, together with the mustard paste, seems to really keep the juices in. Kudos to Pat and Gina for what I feel is an underrated recipe! item not reviewed by moderator and published
So easy and tasty. Even my picky daughter said it was a keeper. Adjust cooking time - after 20 minutes it was half cooked. I baked mine for closer to 40 minutes. Will make again soon. item not reviewed by moderator and published
Easy to make, smelled delicious, but there is no way 20 minutes is enough time to cook pork. When I inserted the meat thermometer it didn't even budge. Not sure if this was a type on the recipe or what but it needs more then 20 minutes to cook, in my humble opinion. You don't want raw pork! item not reviewed by moderator and published
Moist and delicious - wouldn't change a thing. Thank you. item not reviewed by moderator and published
The name of this recipe is incorrect, a typo. Watch the video, the sauce is just dijon mustard & herbs & white wine vienegar. My center cut pork loin roast (31/2 lbs.) was done in 20 minutes!. I browned it in a cast iron pan, spread the sauce on and roasted it (left it in the cast iron frypan) for about 20-25 min. My instant read thermometor said 142 degrees. I tented it w/foil & let it sit for 10-15 mins. So juicy & really delicious. I was raised to believe pork has to be cooked to a higher temp, but research online says 135 degrees kills the trig. I now cook to about 140, after it sits for 10 minutes, the temp goes up even more. It's safe & the result is juicy pork. Sauce is easy, nice alternative to "sweet" type sauces & very flavorful. Neelys, thanks for the easy yummy recipe! item not reviewed by moderator and published
It was quick, easy and flavorful. Although the recipe did not call for it we also used honey for flavoring. Came out really great we will be using this recipe again!! item not reviewed by moderator and published
I made this tonight and it was very good. But as soon as I saw the recipe name and read the ingredients I realized immediately that either the "honey" was accidently obmitted from the recipe or Pat used "honey dijon mustard". But come on people...lets use a little common sense here. Anyone who has cooked a loin of pork knows that a 3 lb roast is NOT going to be cooked in 20 minutes. And....if YOU DID COOK it for 20 minutes; well shame on you. You shouldn't be in the kitchen. item not reviewed by moderator and published
Alright y'all, I suffered through watching the video and having to listen to Gina's ULTRA annoying voice for you. There is NO HONEY in this recipe. Why they call it what they do, is beyond me. I gave it 2 stars, because I can see that this recipe will be good, pork and mustard are lovely together. Do yourselves a favor, if at all possible, find the videos before trying recipes from FN, they make many mistakes and the editing department cannot be reached for corrections. item not reviewed by moderator and published
I don't see honey on the recipe.......is there suppose to be some in the glaze?? item not reviewed by moderator and published
This is the best pork recipe EVER! I didn't make it until after reading all your comments. I used pork TENDERLOIN instead - it takes only 20 minutes! item not reviewed by moderator and published
This recipe is so easy and delicious! I used the left over sauces on green beans and it was fantastic. item not reviewed by moderator and published
The Neely's were right on point again with this recipe. This was very easy and tasty. I didn't need to add a bunch of other ingredients but I did let the meat cook for 20 minutes per pound ( I think this was the typo in the directions). My family enjoyed it a lot. The compliments on the meal kept coming all night. item not reviewed by moderator and published
Yumm! Add a little beef stock to the bottom of the pan and it will keep the pork tender!!! Will definitely make again! item not reviewed by moderator and published
i am 14 yrs old and made this by myself with the mashed potatoes. so fun and easy! if you want to make a nice but fast dinner, THIS is what you need to make! item not reviewed by moderator and published
I looked at many other websites for this type of sauce. I thought this one seemed too plain jane. So with this recipe and the help of another it came out juicy and full of flavor. I added and changed a few things and it was wonderful! I mixed 1/3 cup white wine, crushed chicken bouillon cube, fresh parsley, green onion, olive oil instead of veggie oil, 2tbsp sour cream, splash of soy sauce,pepper, dash of cayenne, pinch of salt (you have alot of salt in boullion cube & soy sauce, so go easy) and of course the dijon mustard. Wisked it all together. Then, I put all of this in a zip lock bag plus the lions and let them sit in fridge for about 6-7 hours then baked for about an hour at 170 and then cranked up the heat to 325 for 20 minutes. I cooked it on low heat at first so the lion would stay tender since pork can get very dry. My husband said "you have to make that again". I served it with Stove Top stuffing and steamed green beans & carrots. item not reviewed by moderator and published
Mary, get a life, if you don't like the show change the channel. They weren't cooking the pork loin for you. Get over it. item not reviewed by moderator and published
Just watched the neely's and watched pat rub his hands all over the raw pork roast and then proceed to put his hands into the salt dish . most people would have a little pile of salt on the side so as not to contaminate awhole "piggy" (ridiculous)full of salt. keep trying to like this show but the phony togetherness is sooooo boring. two people to fill cupcake pans??? phony and foolish item not reviewed by moderator and published
This is an excellent recipe, but there does seem to be some mistakes in the recipe itself. As others have stated, it does take much longer than 20 minutes. I left mine in until the meat thermometer said 145 which took almost an hour. Also, I had some of the honey-mustard sauce left over, so I didn't use it. If I were to do this again, I would use all the sauce, just pouring all of it on top. The sauce was a great gravy with the juices from the meat mixed with it. All together, this was a great way to make a pork lion. item not reviewed by moderator and published
I first made this for a small dinner party I hosted and everyone loved it! To me, the cook time was waaay off (I roasted the pork for about 45 minutes after pan searing well). But, just wanted to let Pat & Gina know, this is a favorite of my boyfriend's! He is away on business quite a bit, told me that when he comes home, he wants this pork for dinner and that it is the best thing I've made! And there is nothing I won't do to my him happy! item not reviewed by moderator and published
I just watched the episode and this dish is only called "Pat's Dijon Pork Loin" and therefore they did not use any honey. The recipe they used is exactly as it is listed here. Make sure to sear long enough and use a meat thermometer to check for doneness. Delicious item not reviewed by moderator and published
am I blind or does the recipe say Honey dijon mustard pork loin, yet I do not see honey in the recipe? item not reviewed by moderator and published
Thanks for the tips about the cook time , folks. I thought I was seeing things when I saw 20 minutes. Gonna give this a go tonight. item not reviewed by moderator and published
Had to comment. Anyone that doesn't use a thermometer shouldn't be cooking anyway...especially not for the in-laws! item not reviewed by moderator and published
Maybe I just got lucky, but the pork came out perfect. I added the honey, salt, and pepper, and cooked it for over an hour, until the thermometer read 150. I let the roast rest for about ten minutes, and it was the juicyest pork I have ever eaten. The crust on the outside was delicious. I can't wait to make this again. My mom said it was the best piece of pork she has had in a long time. item not reviewed by moderator and published
This was great and super easy! I modified the recipie just a tad...I added cayenne pepper to the salt and pepper marinade before searing the pork loin. Also, I am following a low glycemic index diet so I used 1/4 cup of light Agave nectar instead of honey (this is a great alternative to honey, especially for diabetics). You can find Agave nectar at Whole Foods or the organic section of your local market. I increased the tarragon and chives to about 1.5T and I added cayenne pepper to the mustard marinade to give it a little wang. Just a friendly suggestion, please make sure that all of the ingredients are listed on the recipe and the cooking time is correct. Honey was in the title but the recipe called for Dijon mustard. There is no way the pork would have been completly cooked in twenty minutes so I cooked it for an hour at 350 degrees and it was perfect! Steamed some green beans and had a fantastic dinner tonight! Thanks Neely's, this is the first recipe that I have made from your show and it was a winner! item not reviewed by moderator and published
Saw this air on Saturady and made it that Monday. I absolutely loved this dish. The loin was so tender, my mouth is watering just thinking about it. The oven time does need to be extended an extra 30 minutes or so, and I assure you that the extra time will not dry it out. I added honey to taste and actually didn't even realize that it was in the name of the recipe, just figured my family would like it better with a little honey. My 5 year old enjoed it as much as I did. Definitely recommend this one. It's a keeper and I'll making it often! item not reviewed by moderator and published
Wife and I saw the show last Saturday morning. Went out same day and purchased a 5 lb pork loin and "honey" dijon mustard. Sunday I prepared following very easy instructions. Of course I had to add cayenne pepper, but the dijon mustard made the taste very special. 20 minutes not nearly long enough. I returned it to the overn for additional 30 minutes at 350. item not reviewed by moderator and published
Perfect dish for family and dinner parties. item not reviewed by moderator and published
Cooked a 4 lb pork loin over the weekend after watching the show, and everyone in our family loved it! It's definitely a recipe we will keep! However, 20 minutes is definitely not long enough to cook a pork loin of this size. We used an in-oven temperature probe and set it to 145 degrees and it roughly took 45-50 minutes to cook, and it was perfect...no pink meat! Also, we didn't notice that the title said," Honey dijon", but the recipe only called for "Dijon mustard". After tasting how tart it was (for our taste) after mixing the dijon mustard and white wine vinegar, we added a 1/4 cup of honey because that's all we had in the pantry. Although we wanted to add more, it didn't need it after tasting the end result. To add more flavor and moistness, we brined our pork loin in a 1/2 cup salt, 1/2 cup brown sugar, 1 gallon water, 1 bay leaf, and 1 tbsp Mrs. Dash garlic and herb solution recipe for 12 hours that we got off the internet. The meat drippings were tasty as a pork "au jus", and it tasted even better the next day as leftovers with white rice and veggies. Yum! item not reviewed by moderator and published
The pork tenderloin was good. We added 2 T of honey to the recipe which enhanced the taste. When we looked at the Show on Sataurday, and Pat sliced the pork tenderloin we could tell it was not completely done. And when he said cook for 20 minutes in the oven, we questioned it. Therefore, we cooked it for an hour and it was great.. Ours was just a little over 3 pounds. Another great (Delicioius and Easy)recipe from the Neely's! item not reviewed by moderator and published
I threw away a 3 lb port roast yesterday because I trusted your cook time. How could you say it would be done in approx 20 min. I cooked it for 30 min and it was still raw. Good thing my Mother-In-Law didn't come for dinner! item not reviewed by moderator and published
Listen, I don't usually watch their show, but maybe I should. This recipe was finger lickin' good. I did change it up a bit, because I didn't have the ingredients that she used. So this is what I did. I did everything they did up until the herbs. I did not have them on hand so this is what I used. I used green onions chopped up really fine. Added chopped up cilantro and added dried parsley leaves. I did let it cook for a bit longer period of time. I let it get to 155 degrees and removed it from the oven. There was a little of the marinade left over and used it for dunkin! Yum, yum, yum. Great with rice and salad and don't forget the wine. I will make this again. I am trying to watch the $$$ aspect. I think it will make great leftovers. Baked potato and salad with garlic or corn bread. Yeah. Maybe some veggies. Enjoy! item not reviewed by moderator and published
sounds wonderful. But... WHERE'S THE HONEY? and... how much is used in this "Honey Dijon mustard poik loin recipe? item not reviewed by moderator and published
This recipe sound great but I wanted to verify the cooking time. Pork normally cooks for 20 minutes per pound. On the show Pat said and on line the recipe shows total cook time 20 minutes, is this correct? item not reviewed by moderator and published
To the previous review, I would imagine if Gina used 3/4 of a cup of Dijon mustard, you would do the same using honey dijon mustard. I made this recipe with Dijon mustard, and it was great. I've had this style of crust before on Beef Wellington. I love you Gina and Pat!!! Keep the recipes coming. item not reviewed by moderator and published
this is so easy, quick and delicious item not reviewed by moderator and published
I see the recipe 'Honey Dijon Mustard Pork Loin' but don't see any HONEY in the recipe. Can someone let us all know how much honey should be in the recipe. Thanks. item not reviewed by moderator and published
Exacty! Th oven time is way off. I know. I pulled mine out of oven after te prescribed 20 minutes. Not a al cooked! item not reviewed by moderator and published
We appreciate you bringing this to our attention and have forwarded to our culinary team to be added. Thank you. item not reviewed by moderator and published
still no mention of honey in the instructions. . . . item not reviewed by moderator and published
i think title refers to the mustard: honey dijon, item not reviewed by moderator and published
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