Honey Mustard Pork Tenderloin

This was my first time cooking and eating pork tenderloin and I think I picked a damn fine recipe to take my V card.


I made this recipe by Food52 without any deviations.


As per the instructions, it marinated for > 3 hours.

I didn’t really remove much of the marinade since it seemed a shame so I did have some extra sauce in the pot which got blackened and sticky once out of the oven.  It was a pain to clean the pot but tasted good so well worth it.


The first time I took it out of the oven (at 13 minutes) it wasn’t yet >137 in the thickest portion so I put it back in the oven for another 5 minutes and that did the trick.


I served it with sautéed asparagus.

I loved the mustard and rosemary together and the meat was flavorful, moist, and tender.  Even the leftovers the next day were good (not chewy or dried out).  I’ll definitely make it again.