Honey Mustard Pork Tenderloin
1/2 cup Honey (I prefer Orange Blossom or Blackberry)
1/4 cup Light Brown Sugar
1/4 cup Apple Cider Vinegar
1/4 Cup German Brown Mustard
2 lbs of Pork Tenderloin (This is usually 2 pieces)
Preheat oven to 375
In a baking dish, combine honey, brown sugar, vinegar and mustard... Whisk until well combined.
Add tenderloin and turn to coat.
Bake for 20 - 30 minutes or until internal temperature reaches 145 degrees
Turn at least twice during cooking to obtain a good glaze.
Remove from baking dish to cutting board to rest.
Cut into thin slices and serve with cooked marinade on the side to be spooned over Jasmine rice and/or sauted Cauliflower-ettes.
Pairs Well With
This almost tastes like the glaze used on Orange Sesame Chicken in most Chinese food establishments.