Honey Dijon Mustard Pork Loin

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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!

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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!

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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.

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Perfect dish for family and dinner parties.

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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!

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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 Easyrecipe from the Neely's!

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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!

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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!

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sounds wonderful. But... WHERE'S THE HONEY? and... how much is used in this "Honey Dijon mustard poik loin recipe?

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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?