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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:
Roasted Garlic:
Pork:
Directions
- 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.
- Make the roasted garlic: Preheat the oven to 350°F.
- 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.
- 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.
- 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.
- Allow the pan to cool slightly, then arrange the orange slices in one layer across the bottom of the pan.
- 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.
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