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Caribbean Pork Tenderloin with Honey Mustard Glaze
Juicy roasted pork tenderloin in savory honey glaze infused with mustard, Caribbean herbs, and spices.
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 (168g)
Amount per serving
Calories
300
% Daily Value *
Total Fat 9g
12%
Saturated Fat 3g
15%
Trans Fat <1g
Sodium 586mg
25%
Cholesterol 101mg
34%
Total Carbohydrates 18g
7%
Dietary Fiber <1g
4%
Total Sugars 17g
Includes 0g Added Sugars
Protein 40g
Vitamin D 0mcg
0%
Calcium 7mg
1%
Iron 1mg
6%
Potassium 868mg
18%
*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
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.