- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 310 kcal
Quick summary
“The pork tenderloin with mustard and honey combines the tenderness of lean meat with the sweet-and-sour balance of the golden pan sauce. It is a quick, elegant, and juicy recipe that is easily prepared on the stovetop for everyday meals.”
What you need to know
- The honey mustard marinade tenderizes the pork loin fibers and delicately caramelizes during the initial searing.
- Searing for 5 minutes on each side creates a golden outer layer, retaining the meat's internal juices.
- Cooking covered for 15 minutes over low heat ensures the piece cooks completely without drying out the center.
Ingredients
Main
- 800g of pork fillet
- 3 tablespoons of mustard
- 2 tablespoons of honey
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon of olive oil
Instructions
Principal
- In a bowl, mix the mustard, honey, garlic, salt, and pepper.
- Season the pork fillet with the mixture, coating the meat well.
- Let marinate for at least 15 minutes to absorb the flavor.
- Heat the oil in a pot over medium heat.
- Add the marinated fillet to the pan and cook for about 5 minutes on each side.
- Reduce the heat and cover the pot, cooking for 15 more minutes, until the meat is well cooked.
- Remove from the pan and let it rest for 5 minutes before slicing.
- Serve with rice and sautéed vegetables.
Chef's tips
- Clean the pork tenderloin piece by removing the superficial white film with a sharp knife before applying the seasoning.
- Keep the flame low in the covered phase so the honey doesn't burn at the bottom of the pan while the meat cooks.
- Let the meat rest for 5 minutes on the cutting board before slicing into medallions to maintain all the juiciness.
Variations
- Add two tablespoons of heavy cream to the bottom of the pot in the final minutes to form a creamy sauce.
- Add sprigs of fresh rosemary or chopped sage to the marinade to introduce a rustic herbal perfume.
- Add sliced apples to the pan during the covered stage so they cook in the fillet and mustard broth.
Substitutions
- Traditional yellow mustard can be replaced with Dijon mustard or dark mustard with seeds.
- The pork tenderloin can be replaced by cleaned pork loin in thick slices or boneless chops.
- Honey can be replaced by cane molasses or brown sugar dissolved in a tablespoon of water.
How to store
Store the pork tenderloin medallions drizzled with the sauce in an airtight container in the refrigerator for up to 4 days. Reheat over low heat in a covered skillet, sprinkling in two tablespoons of water or broth to keep the meat tender.
Can it be frozen?
You can freeze the already roasted fillet with the sauce in suitable containers for up to 2 months. To thaw, move to the refrigerator the day before and heat in the pot over low heat until the sauce regains its fluidity.
What to serve with
It is the perfect combination for vegetables sauteed in butter, velvety arracacha puree, and fluffy white rice. A crunchy green apple salad with chopped nuts harmonizes with the sweet and sour touch of mustard.
Frequently asked questions
Can I make the fillets already cut into individual medallions?
Yes, cut into 2-centimeter medallions and reduce the covered cooking time to about 8 to 10 minutes.
How to not let the pork tenderloin get dry and hard in the pan?
The pork tenderloin is very lean; sear quickly and cook over low heat with the pan well covered for the exact time of 15 minutes.
Does pork need to be well done?
The meat should be completely cooked and opaque in the center, with an internal temperature around 71°C, maintaining juiciness.
Does the honey not burn during the first 5 minutes of searing?
Keep the heat medium and turn the meat with culinary tongs as soon as it reaches a golden tone without letting it darken.
