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Flavorful Honey Mustard Glazed Pork Tenderloin Recipe with Easy Roasted Radishes

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A quick and easy weeknight recipe featuring tender pork tenderloin glazed with a tangy-sweet honey mustard sauce and roasted radishes that become tender and subtly sweet.

Ingredients

Scale
  • 1 to 1.5 pounds pork tenderloin, trimmed of silver skin
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard (optional but recommended)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 bunch radishes (about 12-15), trimmed and halved
  • 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
  • Salt and black pepper to taste
  • 1 teaspoon lemon juice (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Trim off any silver skin or excess fat from the pork tenderloin with a sharp knife.
  3. In a mixing bowl, whisk together honey, Dijon mustard, whole grain mustard, minced garlic, olive oil, and lemon juice if using. Season with salt and pepper.
  4. Use a pastry brush or spoon to evenly coat the pork tenderloin with most of the glaze, reserving a little for basting later.
  5. Trim the radishes and cut them in halves or quarters depending on size. Toss them in olive oil, salt, pepper, and fresh thyme until evenly coated.
  6. Arrange the pork in the center of a baking sheet and scatter the radishes around it in a single layer, ensuring they are not overcrowded.
  7. Roast for 20 minutes. Then baste the pork with the reserved glaze and turn the radishes for even cooking.
  8. Continue roasting for another 10-15 minutes until the pork reaches an internal temperature of 145°F (63°C) and the radishes are tender with browned edges.
  9. Remove from oven and tent loosely with aluminum foil. Let rest for 5-10 minutes before slicing.
  10. Slice the pork into ½-inch (1.25 cm) medallions and serve alongside the roasted radishes. Spoon any pan juices over the top.

Notes

If the glaze starts to get too dark during roasting, loosely cover the pork with foil to prevent burning but keep the radishes exposed to crisp up. Use a meat thermometer to ensure pork is cooked to 145°F (63°C) for juiciness. Let the pork rest after roasting to keep it moist. Radishes become tender and mellow when roasted, adding a subtle sweetness. You can substitute radishes with baby carrots, fingerling potatoes, or parsnips. The glaze can be prepared up to 3 days ahead and stored in the fridge.

Nutrition

Keywords: honey mustard pork, pork tenderloin recipe, roasted radishes, easy weeknight dinner, honey mustard glaze, roasted vegetables, quick pork recipe

Find it online: https://norasfoods.com/flavorful-honey-mustard-glazed-pork-tenderloin-recipe-with-easy-roasted-radishes/