Whole-Grain Honey Mustard Glazed Pork Tenderloin

One of the great things about C & I both being able to cook is that either of us can say, "Hey, I have this idea..." and pass it along to the other, and we make it work. A great example of this happened a few weeks ago. We had thawed a pork tenderloin one day, and I told C about an idea I was having to use the whole-grain Dijon mustard we had and create some sort of crust. I wasn't exactly sure what would go in it, but it seemed like it would work. With that, I went off to the gym and left him to his own devices.

Wouldn't ya know, when I got home a while later, what was presented to me was a dang restaurant-worthy meal. That husband of mine knocked it out of the park! It was exactly like I had imagined it. Moist and super flavorful from the combo of the mustard and other ingredients, it was a great variation on our normal preparations. Pork tenderloin is super easy to cook, and can be marinated or glazed in a huge variety of things, so we really like using it as an alternate protein from chicken. I can't wait to make this again!

Sorry - this is the best picture I got! Trust me on it's deliciousness.

Whole-Grain Honey Mustard Glazed Pork Tenderloin

Ingredients

• 1/4 cup whole grain Dijon mustard
• 1/4 cup honey
• 1/4 cup apple cider vinegar
• 2 Tbsp Worcestershire
• 1/2 tsp cayenne pepper
• salt and pepper
• 1 package pork tenderloin - ours usually comes with two pieces of meat in a pack

Directions

1. Preheat oven to 350*. 
2. Mix all ingredients but pork (obvi) to create a sauce. 
3. Spray a 13x9" baking dish with cooking spray, then place tenderloin in center of dish. If there are two pieces of meat, leave a little bit of space between them. 
4. Pour sauce over pork and coat evenly, turning over to ensure both sides are covered. Try to get lots of the mustard grains on the pork (might want to use a spoon to help). 
5. Bake until meat thermometer reads 165* (appx 45 minutes).

We served ours along-side some cous cous and steamed broccoli, and we had plenty of leftovers for lunch the next day. Definitely a successful meal.

I will admit, pork tenderloin seemed scary to me the first time I cooked it, but I promise, it's not! It's a great cut of meat, is not too expensive, and is very versatile to a variety of flavors and side dishes. I could probably think of 10 other ways to make it... let me know if you'd like another recipe!

BY THE WAY... make sure you come back by here tomorrow! Not only is it my birthday, but I've got a surprise to share :) See ya then!