Saucy Pork Tenderloin
A honey-mustard applesauce topping keeps the pork moist and juicy while it bakes.
A honey-mustard applesauce topping keeps the pork moist and juicy while it bakes.
- Carbohydrate 1.07633281342543 g
- Cholesterol 73.70878125 mg
- Fat 5.43290881347998 g
- Fiber 0.130736326797498 g
- Protein 23.5936473051598 g
- Saturated Fat 1.44277572350457 g
- Serving Size 1 1 Serving (120g)
- Sodium 111.30668918485 mg
- Sugar 0.945596486627931 g
- Trans Fat 0.512735673463674 g
- Calories 154 calories
Step-by-step
- Preheat oven to 350 F.
- Heat oil in large skillet.
- Brown pork on all sides, sprinkling with salt and pepper as you turn it.
- Spray a roasting pan and rack with cooking spray, if desired (makes cleanup easier).
- Place roasts on rack.
- In a small bowl, whisk together applesauce, mustard, and honey.
- Pour sauce over roasts, covering completely and allowing to drip down the sides.
- Arrange basil and rosemary sprigs on top and bake, uncovered, for an hour to an hour and a half (20 minutes per pound or until internal meat thermometer reads 140F).
- Remove from oven and allow to rest for 5 minutes before slicing.
Golden honey-mustard glaze caramelizes slightly along the edges of the roasting pan while the interior of the meat stays pale and tender. Lean cuts like pork tenderloin present a distinct cooking challenge because they dry out easily when exposed to prolonged dry heat, which makes a moisture-barrier coating essential for success. Whisking applesauce, Dijon mustard, and honey creates an acidic, sugary coating that protects the protein fibers from scorching while building a rich exterior crust. Scaling this preparation requires careful attention to pan dimensions because crowding multiple tenderloins in a single roasting vessel traps steam and prevents the desired browning. Doubling the ingredient quantities means using two separate pans to ensure adequate heat circulation around each piece of meat. Fresh herbs like basil and rosemary release aromatic essential oils as they warm in the oven, imparting a subtle woody note that contrasts with the sweet fruit puree, whereas dried herbs would scorch and turn bitter under the same thermal conditions. Searing the meat in vegetable oil over medium-high heat before applying the sauce renders the surface proteins firm enough to support the heavy layer of fruit and mustard without sliding off. Monitoring internal temperature with an instant-read thermometer inserted into the thickest portion guarantees food safety without guesswork. Pulling the roasts from the oven at precisely 140 degrees Fahrenheit leaves sufficient carryover heat to finish the cooking process while preserving juiciness during the mandatory five-minute resting window.
