Honey Mustard Baked Pork Tenderloin

The pork tenderloin turned out juicy, aromatic and very tasty. The tenderness of the tenderloin depends on the cooking method and the spices. Baked pork is perfect for a holiday table.
cook time: 3h
Owen Truitt
Honey Mustard Baked Pork Tenderloin

Nutrition Facts (per serving)

54
Calories
2g
Fat
2g
Carbs
6g
Protein

Ingredients (12 portions)

For the brine:

Salt 2 tbsp
Bay leaf 2 pc
Peppercorns 7 pc
Allspice to taste
Water 2 l

For meat:

Salt 0.5 tsp
Pork tenderloin 1 kg
Grainy mustard 2 tbsp
Honey 1 tbsp
Paprika 0.5 tbsp
Ground black pepper 0.5 tbsp
Garlic 2 clove

Recipe instructions

Step 1

Step 1
Prepare meat and spices for baking in the oven. Wash the meat, remove films, dry with paper towels. Prepare the brine in advance.

Step 2

Step 2
Place the piece of meat in a saucepan and pour in the cooled brine until the liquid covers the meat.

Step 3

Step 3
Cover with a lid and refrigerate for 2 hours.

Step 4

Step 4
Cut a clove of garlic into small slices.

Step 5

Step 5
In a bowl, combine honey, mustard, pepper. Paprika, salt, mix everything well.

Step 6

Step 6
After 2 hours, remove the meat from the brine and dry it with paper towels. I make cuts all over the piece and put cloves of garlic into them.

Step 7

Step 7
I coat the entire piece of meat with marinade on all sides.

Step 8

Step 8
I lightly grease the mold with vegetable oil, lay out the meat, add a bay leaf from the brine, and cover with a lid.

Step 9

Step 9
I put it in the oven at 180 degrees for 50-60 minutes, it all depends on the oven.

Step 10

Step 10
After 50-60 minutes, I remove it from the oven, remove the lid from the pan and put it back in the oven for 10-15 minutes to get a golden brown crust.

Step 11

Step 11
I let the finished meat cool to room temperature, cut it into pieces and serve. Bon appetit!!!

Additional rubrics

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