Pork has many flavor companions, but this zippy and sweet combination is a keeper. Here, this recipe for Honey Mustard Pork Tenderloin is a master class in harmony. 

Magic is in the coating. A from-scratch sauce cloaks the exterior of the pork tenderloin and bakes until cooked through but still juicy. Soy sauce, mustard, thyme, and garlic are the savory elements of the sauce, while honey and orange juice provide the sweetness. When combined, it creates a beautiful balance of sweet and savory that complements the lean meatiness of the tenderloin. 

The key to this recipe is using a thermometer to check the internal temperature of the pork. When the thickest part of the meat reaches the temperature of 145°F, then you know that the pork can be pulled from the oven. 

To ensure that the pork tenderloin is still tender, let the meat rest for ten to fifteen minutes; this will ensure that none of the juices leach out of the meat and onto the cutting board.

Sliced and served, this Honey Mustard Pork Tenderloin is a wonderful example of how both sweet and earthy elements can elevate and accentuate the beauty that is pork tenderloin. While the sharp flavor of Dijon mustard is quite center stage, it is not a one-note taste. The honey and orange give a sweetness that caramelizes in the oven. In contrast, the other savory ingredients give a great, intense, and satisfying richness to the meat.

This is a great protein to have with lightly sautéed vegetables in the spring or a rich and creamy gratin or roasted vegetables in the fall or winter. It’s a great, quick, and easy way to inject pork with tons of flavor!