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

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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Pairs Well With
Pinot Noir

Delicate, floral red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
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4.2 58
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
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

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