Honey Mustard Pork Loin


Sometimes, I feel like an archaeologist. The recipes I work with exist on crumbling cardstock and yellowed newspaper. Often, there are missing directions, unclear notes, blurred handwriting, or even entire sections torn away. I try to piece together these remains to reveal a secret code, with which I can unlock the hidden treasure chamber of delicious delights. Indiana Jones had his bullwhip and fedora; I have my cast-iron skillet and apron. And so the adventure goes. :)

This particular recipe, as written, consists of a list of ingredients, a few rudimentary instructions, and two different temperatures. Perhaps my mother scribbled it down while watching a television show on the Food Network, or took notes as a friend described the recipe over the phone. I’m certain that she knew what she was doing, but I must rely on educated guesswork. I can say from experimentation and experience, however, that this reconstructed recipe is a keeper. It is moist, sweet, and thoroughly delightful. Another mystery solved!

For this recipe, I cannot recommend too highly that you use a roasting pan with a rack. The glaze is sticky-sweet, and will burn on the bottom of your pork loin if you simply put it in a flat-bottomed pan. I bought this pan from Bed, Bath, and Beyond, and I love it. Excess glaze simply drips through the rack, and can be cleaned off later.


  • 2 pounds pork tenderloin
  • 4 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard


Preheat the oven to 375 degrees Fahrenheit.


In a small bowl, combine the honey, apple cider vinegar, brown sugar, and mustard.


Using a pastry brush, coat all sides of the pork tenderloin, and place it in a roasting pan with a rack.

Roast for 20 minutes per pound, basting frequently with the remaining glaze, or until the internal temperature reaches 145 degrees Fahrenheit.

Allow the roast to rest for 1-2 minutes before slicing.


Slice, and serve with your choice of vegetables and starches.

Serves 4-6.

Click here for a print-friendly version.


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