Name: Honey Mustard-Glazed Pork Tenderloin
Cook time: 20 min
Total time: 465 min
Yield: 3 servings

Brine:

Roasted Garlic:

Pork:

A Southern chef with a scientific mind, Katie Button worked for some of the world's best chefs before opening her own restaurants to rave reviews. Receiving four James Beard nominations and many editorial features, she now inspires the at-home chef with her first cookbook of authentic Spanish recipes.

Katie Button

For this recipe, I was inspired by a dish in The Fresh Honey Cookbook by one of my dear late friends, Laurey Masterton. Laurey was wildly passionate about a lot of things, and one of those was bees and honey. When filming an episode of From the Source featuring honey, it was an honor to host a dinner with Laurey's sister and a few others. I served pork tenderloin that evening, basing the dish on Laurey's recipe, with a few tweaks of my own: adding roasted garlic, rosemary, and a squeeze of Meyer lemon at the end.

Katie Button's Honey Mustard-Glazed Pork Tenderloin

Honey Mustard-Glazed Pork Tenderloin

Meet The Creator

Roasted mushrooms are one of my favorite dishes to make when hosting friends for dinner because it's so easy to throw them on a sheet pan and let the oven do the work. You can really build on the richness of the mushrooms by pairing it with a simple vinaigrette. As with the Honey Mustard-Glazed Pork Tenderloin, this was inspired by a dish in The Fresh Honey Cookbook by one of my dear late friends, Laurey Masterton. Laurey was wildly passionate about a lot of things, and one of those was bees and honey. It was an honor to be able to recreate some of Laurey's dishes for a dinner on From the Source, incorporating a few of my own touches along the way.

Katie Button's Roasted Mushrooms with Honey Vinaigrette

Roasted Mushrooms with Honey Vinaigrette

I tried crȇpes for the first time when I was in New York City for a college internship. One weekend, my roommate and I stumbled upon this crêpe shop. With

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Elizabeth Poett's Peach Buckle with Homemade Caramel Sauce and Whipped Cream

Peach Buckle with Homemade Caramel Sauce and Whipped Cream

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Roasted carrots are a crazy-simple side dish. There are a couple of things to remember to make them delicious: keep the oven hot enough to develop some caramelization; look for carrots that are consistent in size so they cook at the same rate; don’t worry about peeling them — a little scrub under running water does the trick. This recipe dresses the simple roasted carrots with a tasty sauce that’s tangy from vinegar and orange juice, with depth and sweetness from maple syrup.

Katie Button's Orange and Maple-Glazed Carrots

Roasted Carrots with Orange-Maple Glaze

The first step to this recipe is to make a rich mushroom stock, which packs enormous mushroom flavor intensity, adding depth to any recipe where stock is used. When sourcing the fresh mushrooms, look for larger ones because they’ll hold up to the braise. Clusters of lion's mane, oyster mushrooms, and maitake mushrooms can often be found at specialty grocery stores (but white button mushrooms can be substituted). To prep them, pull apart the clusters into 3-inch chunks. The final product is an umami-filled dish with brightness from the orange juice. Enjoy it as a veggie-forward main or a hearty side dish.

Katie Button's Orange and Honey Braised Mushrooms

Orange and Honey Braised Mushrooms

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A graphic that says "Magnolia Journal | A Note from Chip on Savor | By Chip Gaines."

A Note from Chip on Savor

"Lobster rolls will forever remind me of our honeymoon. We flew to New York City for a few days, then rented a car and hit the road toward Maine. It was on this trip that I had my first-ever lobster roll. I can still remember the taste of that lobster paired with a buttered bun. Simple, fresh, and just delicious." – Joanna Gaines, Magnolia Table, Volume 3. (This recipe has been slightly adapted from the Lobster Rolls featured in Magnolia Table, Volume 3.)

Lobster Rolls

"A dish that looks fancy but is secretly simple will always have a place on my table. Wedge salads in general are great at pulling this off—and fortunately, everyone in our family enjoys them. I like to slice the iceberg wedges beforehand, then serve the toppings family-style so everyone can tailor their own. The kids and I like to dress our salad with ranch, but Chip always prefers blue cheese. Since this is one of Chip's favorite salads, that classic take is what I've shared here." – Joanna Gaines, Magnolia Table, Volume 3

Joanna Gaines' Wedge Salad with Blue Cheese Dressing

Wedge Salad with Blue Cheese Dressing

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Charles Hunter III's Pot Roast with Potatoes and Carrots

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Macaroni and Cheese

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Truffle Butter

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I remember a pork chop recipe from my childhood that my mother cooked often. She simmered the chops in cream with sprigs of fresh rosemary, filling our kitchen with an incredible aroma. This recipe was inspired by those moments, adding in a couple tricks of my own. I start by brining the pork chops to keep them nice and juicy through the cooking process, then removing them from the simmering sauce when they are just done, to keep them from overcooking. The wet brine used here works well for any quick-cooking leaner meat. Essentially, the recipe creates a brine concentrate to quickly dissolve the salt and sugar so it can be cooled quickly by combining it with cold water and ice.

Katie Button's Pork Chops in Rosemary-Mustard Cream Sauce

Honey Mustard-Glazed Pork Tenderloin

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