Honey Mustard Pork Tenderloin

This easy to make American influenced recipe is roasted in the oven, topped with a delicious glaze that will serve as a jus.

Prep Time: 10 mins

Cooking Time: 25 mins

Serves 4

Wiltshire Bacon pork tenderloins x 2 packs (375g – 425g per pack)
2 tbsp soy sauce
2 tbsp honey
1 tbsp olive oil
2 tbsp orange juice
2 tbsp Dijon mustard
3 garlic cloves, minced
1 tsp dried rosemary (or 1 sprig freshly chopped)
fresh ground pepper, to taste

Preheat oven to 180°C, 350°F. Spray a roasting tin with cooking spray, and place the pork tenderloins on top.
In a large jug put the soy sauce, honey, olive oil, orange juice, Dijon mustard, garlic, rosemary, and pepper. Whisk all the ingredients together.
Cut 4 small slits in the top of each of the tenderloins so that the sauce can seep into the meat. Pour the sauce evenly across the top of the two meat.
Bake in the preheated oven for 15-20 minutes*, spooning the sauce over the top of the tenderloins every few minutes ensuring that the sauce is seeping into the slits. This will also help to create a nice glaze across the top of the meat.

Remove the tenderloins from the oven and allow to rest for 5-10 minutes.
Slice the tenderloins and serve with the remaining sauce from the pan drizzled over the top.
Season with fresh ground pepper, to taste.

*tenderloins are perfect served with a blush but if prefer your meat well cooked leave in the oven slightly longer.