Honey Dijon Mustard Pork Loin

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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.

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The mustard/vinegar mixture was too strong for my taste. The meat itself was very moist and tasted good.

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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!

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This was AWFUL!!!! Had a big bite to it and I even added honey to try and rid of the mustard bite.

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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.

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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.

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I roasted this in the rack above carrots and potatoes and the flavor on both the meat andh te sides was amazing

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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.

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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.

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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.