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Caribbean Pork Tenderloin with Honey Mustard Glaze and Roasted Savory Cauliflower

Juicy roasted pork tenderloin in savory honey glaze infused with mustard, Caribbean herbs, and spices. Served with Roasted Savory Cauliflower.

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Prep Time

35-45 Minutes

Servings

2-6 People

Calories

300 Calories

Meal Attribute

Gluten Free

Large Instructions

Thaw in refrigerator.

  • Preheat oven to 375°F.
  • Spray foil-lined rimmed 9x13 baking dish with nonstick cooking spray.
  • Remove pork tenderloins from package and place in baking dish.
  • Brush tenderloins with spiced glaze from portion cup and sprinkle with 1 tsp. of kosher salt. Bake for 25- 30 min.
  • Massage bag of creamy honey mustard glaze to blend and spread half of the glaze on top of the tenderloins. Bake for an additional 10 min. (internal temp. 145°F). Remove tenderloins from oven and let rest 5-10 min. before slicing into 1/2 inch slices.
  • Meanwhile, add 1/4 cup of water into glaze bag. Pour into a small saucepan, heat on low for 4-5 min. stirring occasionally until heated through.
  • Drizzle over sliced tenderloin and serve.

*Tenderloins can be safely served lightly pink in the center.

Large Crock-Pot Instructions

Thaw in refrigerator.

  • Remove tenderloins from package and place in the crockpot. Sprinkle with 1 tsp. of kosher salt.
  • Pour 1/4 cup of water into glaze bag and massage to blend. Pour on top of the tenderloins.
  • Cook on low for 4-6 hours, high for 2-3 hours, or until pork is cooked through and tender (internal temp. 145°F). Let pork rest for 5-10 min. before slicing into 1/2 inch thick pieces.
  • Drizzle sauce over sliced tenderloins and serve.

Medium Instructions

Thaw in refrigerator.

  • Preheat oven to 375°F.
  • Spray foil-lined rimmed 9x13 baking dish with nonstick cooking spray.
  • Remove pork tenderloin from package and place in baking dish.
  • Brush tenderloin with spiced glaze from portion cup and sprinkle with 1/2 tsp. of kosher salt. Bake for 25- 30 min.
  • Massage bag of creamy honey mustard glaze to blend and spread half of the glaze on top of the tenderloin. Bake for an additional 10 min. (internal temp. 145°F). Remove tenderloin from oven and let rest 5-10 min. before slicing into 1/2 inch slices.
  • Meanwhile, add 2 Tbsp. of water into glaze bag. Pour into a small saucepan, heat on low for 4-5 min. stirring occasionally until heated through.
  • Drizzle over sliced tenderloin and serve.

*Tenderloin can be safely served lightly pink in the center.

Medium Crock-Pot Instructions

Thaw in refrigerator.

  • Remove pork tenderloin from package and place in the crockpot. Sprinkle with 1/2 tsp. of kosher salt.
  • Pour 2 Tbsp. of water into glaze bag and massage to blend. Pour on top of the tenderloin.
  • Cook on low for 4-6 hours, high for 2-3 hours, or until pork is cooked through and tender (internal temp. 145°F). Let pork rest for 5-10 min. before slicing into 1/2 inch thick pieces.
  • Drizzle sauce over sliced tenderloin and serve.

Nutrition Facts

Serving size

4 oz. pork tenderloin and 1 cup cauliflower

Amount per serving

Calories

300

% Daily Value *

Total Fat 9g

12%

Saturated Fat 3.5g

17%

Trans Fat <1g

Sodium 590mg

25%

Cholesterol 100mg

34%

Total Carbohydrates 18g

6%

Dietary Fiber <1g

1%

Total Sugars 17g

Includes 0g Added Sugars

Protein 40g

Vitamin D 0mcg

0%

Calcium 0mg

0%

Iron 1mg

8%

Potassium 868mg

20%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Contains: Eggs, Soybeans

May Contain: Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Ingredients:

  • Pork Tenderloin
  • Honey Mustard Sauce
  • Honey
  • Extra Virgin Olive Oil
  • Ginger Puree
  • Caribbean Spice Blend
  • Cauliflower
  • Chili Powder
  • Cumin
  • Salt
  • Black Pepper

Nutritional Information

Nutritional information is provided per serving unless otherwise stated and is based on standard formulations. For example, if one large dinner is divided into 6 equal portions, the nutritional values reflect one portion.

Variations in ingredients, preparation methods, or substitutions may increase or decrease the stated nutritional values.