Tenderloin of Pork with Honey & Mustard


  • 2 small tenderloins of pork, whole
  • 1 cup chicken stock
  • 2 cloves garlic, minced
  • 1 small shallot, minced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon tomato paste
  • 2 tablespoons Dijon mustard
  • 2 teaspoons black peppercorns, crushed
  • 1 tablespoon honey
  • 2 tablespoons red wine vinegar


  • 1. Sear the tenderloins in a non-stick saute pan all around until lightly brown. Remove.
  • 2. Add a small amount of stock to deglaze and let the stock reduce until almost dry.
  • 3. Sweat garlic & shallots.
  • 4. Add thyme, tomato paste, mustard and pepper to mixture in pan. Saute until tomato takes on a rusty color.
  • 5. Add the honey and vinegar and simmer just until mixture is blended and thick enough to use as a glaze.
  • 6. Return pork tenderloins to pan and roll to evenly coat with mixture.
  • 7. Place on rack in another pan and roast at 350F until internal temperature is at about 135F about 10-15 minutes.
  • 8. Add about 1/2 cup stock to pan that the glaze was made in and simmer. When tenderloins are done....add juices from meat roasting pan to sauce in pan. Season to taste with s/p.
  • Serve the pork with the sauce.


  • NOTES:
  • NOTES : Pork tenderloins are a fabulous low-fat meat choice and quick-cooking. Add some sauted green beans, rice and salad and you have a wonderful meal.
  • SOURCE: Char (adapted from CIA "Techniques of Healthy Cooking")