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Honey Mustard-Glazed Pork Tenderloin
Total 7 hours and 45 minutes (includes brining time)
Active 20 mins
Makes 3 servings
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.
Ingredients
  • Brine:
    • 1/4 cup kosher salt
    • 2 tablespoons sugar
    • 2 quarts warm water
    • 1 pork tenderloin (about 1 pound)
  • Roasted Garlic:
    • 1 head garlic
    • Extra-virgin olive oil, for drizzling
  • Pork:
    • 2 tablespoons Dijon mustard
    • 2 tablespoons whole-grain mustard
    • 2 tablespoons honey
    • 1 rosemary sprig, picked and finely chopped
    • Kosher salt, to taste
    • 2 teaspoons high-heat cooking oil, such as grapeseed oil or avocado oil
    • 1 orange, sliced into rounds
    • 1 Meyer lemon, quartered, seeds removed
    Directions
    1. Make the brine: Mix the salt, sugar, and water together in a large stockpot or bowl, whisking until the granules are dissolved. Allow the brine to cool to room temperature. Submerge the tenderloin in the brine and refrigerate for at least 4 to 6 hours.
    2. Make the roasted garlic: Preheat the oven to 350°F.
    3. Cut off the top quarter of the garlic head, so the cloves are exposed. Discard the top. Place the head on a long sheet of foil, drizzling it with a small amount of olive oil. Fold the foil around the garlic to create a packet. Roast until golden brown and soft, 45 minutes to 1 hour. Remove from the foil and cool to room temperature.
    4. Make the tenderloin: Squeeze the roasted head of garlic into a bowl until the cloves pop out. Discard the skins. In the same bowl, smash the garlic with the Dijon and whole-grain mustards, honey, and rosemary.
    5. Remove the pork from the brine and pat it dry. Lightly season the outside of the tenderloin with salt. Heat a large oven-safe skillet (such as cast iron) over medium-high heat. Add the high-heat cooking oil to the pan and sear the tenderloin until browned, about 1 minute on each side. Remove it from the pan and set aside.
    6. Allow the pan to cool slightly, then arrange the orange slices in one layer across the bottom of the pan.
    7. Rub the pork tenderloin with the mustard-honey mixture and place on top of the oranges. Roast for 15 to 20 minutes, or until an internal temperature of 145 to 150°F is reached (for medium/medium-well). Pull the tenderloin from the oven, and squeeze the Meyer lemon quarters over the meat. Allow to rest for 5 minutes before slicing.