Traditional recipes

Honey, mustard and thyme roast pork fillet recipe

Honey, mustard and thyme roast pork fillet recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork fillet

A tender pork fillet with gorgeous flavour, thanks to a slathering of honey, mustard, olive oil and thyme. Roast it quickly in the oven for dinner in less than 30 minutes.


Greater London, England, UK

9 people made this

IngredientsServes: 2

  • 2 tablespoons olive oil, divided
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • salt and pepper to taste
  • 1 (450g) pork fillet

MethodPrep:5min ›Cook:25min ›Ready in:30min

  1. Combine half of the oil with the honey, mustard, thyme, salt and pepper in a large bowl or dish. Add the pork fillet and cover with the mixture on all sides. Let the pork marinate in the mixture for 15 minutes or so to come to room temperature.
  2. Preheat the oven to 200 C / 180 C Fan / Gas 6.
  3. Heat the remaining tablespoon of olive oil in a heavy ovenproof frying pan (I used cast iron) over medium heat. Once oil is hot, add the pork fillet and brown for 5 minutes on one side. Flip over, then transfer to the preheated oven.
  4. Roast for 20 to 25 minutes, until no longer pink in the centre. Let rest for 5 minutes before slicing and serving.

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Pork Loin Roast with Honey Mustard and Herb

This Pork Loin Roast is coated with a mixture of honey mustard, balsamic vinegar, garlic and fresh rosemary then baked over vegetables until perfectly tender and juicy. This pork loin recipe is easy to make yet impressive enough to serve during the holidays. or dinner party.

This Pork Loin Roast is definitely a simple dish to prepare that will make you look as if you had a professional chef cooking in your kitchen. Boneless pork loin roast (different than a pork tenderloin), is an affordable and lean cut of meat that produces the most succulent and tender pork roast. With a crispy top and a juicy interior, this pork loin recipe is always a big hit!


Recipe Summary

  • 2 ½ pounds pork tenderloin
  • ⅛ teaspoon mustard powder to taste
  • ⅛ teaspoon dried thyme
  • ½ cup dry sherry
  • ½ cup soy sauce
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger root, minced
  • ¾ cup apple jelly
  • 2 tablespoons dry sherry
  • 1 tablespoon soy sauce

Rub meat with the mustard powder and thyme to taste. Place in a nonreactive dish and add 1/2 cup sherry, 1/2 cup soy sauce, the garlic and the ginger. Coat the loin well, cover and refrigerate overnight.

Preheat oven to 325 degrees F (165 degrees C).

Bake in the preheated oven for 25 minutes per pound, or until the internal temperature reaches 145 degrees F (63 degrees C). Baste the pork occasionally while cooking.

Meanwhile, heat the apple jelly in a small saucepan over medium heat. Add 2 tablespoons sherry and 1 tablespoon soy sauce, stir well, reduce heat to low and let simmer. Pour over the tenderloin when it's done.


Recipe Summary

  • 3 pounds pork roast
  • ¼ cup honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons black pepper
  • ½ teaspoon dried thyme, crushed
  • ½ teaspoon salt

Preheat oven to 300 degrees F (150 degrees C). Score 1/2 inch slits in your roast and place in baking dish.

Combine honey, mustard, pepper, thyme, and salt in small bowl mix until well blended. Brush mixture over roast, working well into slits.

Bake roast in preheated oven for one hour. Remove roast from oven and flip in pan. Brush remaining honey sauce over roast. Return to oven and continue baking for 45 minutes to an hour or until internal temperature reaches 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.


2 pounds pork tenderloin
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 cup dry white wine
1 cup heavy cream
2 tablespoons chopped fresh parsley
freshly cracked black pepper

Preheat the oven to 350 degrees F.

Dry the pork tenderloin with paper toweling. Combine the mustard, thyme, salt, and pepper in a bowl. Spread the mixture on all sides of the pork.

Heat the oil in an oven-proof skillet. When hot, add the pork to the skillet and cook, turning to brown on all sides.

Add the wine to the skillet. Place the skillet in the oven and roast at 350 degrees F for 45-50 minutes or until the pork registers 160 degrees F on a meat thermometer.

Remove the skillet from the oven and remove the pork to a plate. Cover the pork lightly with foil.

Add the cream to the skillet. Place over medium-high heat and cook, stirring to scrape up any baked-on bits and bring the liquid to a boil. Reduce the heat to a simmer and let cook until the sauce has reduced by half and has thickened.

Slice the pork and add to the skillet. Sprinkle with parsley and black pepper and serve immediately.


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Ingredients in Pork Tenderloin with Creamy Mustard Sauce

So with that, hopefully I’ve convinced you that this really is all you need:

Pork tenderloin – Also called pork fillet, this is a lean and tender cut of meat. When cooked properly, it’s juicy and succulent. Tenderloins range in size from small ones around 300g (10oz) to very large ones weighing up to 700g (1.4lb). (Not in Australia, but I’ve seen ones this large overseas!) An average size is around 450 – 500g (16oz – 1 lb) each

Oil – For searing. Any neutral-flavoured oil is fine here – vegetable, canola, or a mild olive oil

Dijon and seeded mustard – Two different mustards here. They provide the flavour for the creamy sauce, including a welcome touch of tang. They also help thicken the sauce. Dijon is for the creaminess while seeded mustard brings textural pops of mustard flavour as well as a lovely look. I don’t recommend skipping the Dijon mustard, but if you don’t have seeded mustard that’s ok. Just add a bit of extra Dijon mustard to make up

Cream – Full-fat for the best results. Low-fat cream works just fine, but won’t have the same rich and luxurious mouthfeel and flavour and

Fresh herbs – A bit of tarragon adds lovely gentle aniseed notes to the sauce, while parsley brings a touch of freshness. I don’t recommend skipping the tarragon because it’s the “secret ingredient” here that adds intrigue to what would otherwise be a pretty pedestrian sauce. Parsley can be skipped on the other hand because it doesn’t contribute as much to the flavour.


How to Cook Pork Tenderloin with Honey Garlic Sauce

  • First preheat the oven to 350 degrees Fahrenheit / 180 degrees Celsius.
  • Remove if any extra fat is seen on the pork tenderloin. Next take the pork and nicely pierce it with the fork at several places (for the spices to nicely get marinated with the pork)
  • Mix the ingredients in for pork tenderloin rub together and apply it by rubbing and pressing evenly on all sides
  • Heat oil in the oven proof skillet on high heat. Add the pork meat and sear it till it gets golden brown, turning on all sides for after every 2 -3 minutes. Now place the skillet in the oven and roast for 18 – 20 minutes.
  • Now make the honey garlic sauce as mentioned above.
  • Remove the roasted pork from the oven, and baste it with honey garlic sauce.
  • Finally set the oven on broil and keep the pork in. Now broil the pork for 3 minutes, so that the sauce get properly caramelized. When it is done, let rest for 4 – 5 minutes covered. Now cut the pork tenderloin with honey garlic sauce in thick slices and serve with chopped thyme and rosemary.

Recipe Summary

  • Pork:
  • 1 (1-pound) pork tenderloin
  • ¼ cup stone-ground mustard (such as Willamette Valley Stone Ground Mustard)
  • 2 tablespoons honey
  • 1 tablespoon sherry vinegar or white wine vinegar
  • Cooking spray
  • Sauce:
  • 2 tablespoons honey
  • 1 tablespoon sherry vinegar or white wine vinegar
  • ¾ cup fat-free, less-sodium chicken broth
  • ¼ cup sherry
  • 2 tablespoons minced shallot
  • 1 tablespoon stone-ground mustard
  • Kale:
  • 6 cups torn kale
  • ¼ cup fat-free, less-sodium chicken broth
  • 1 tablespoon stone-ground mustard
  • 1 tablespoon minced shallot

To prepare pork, trim fat from pork. Combine pork and next 3 ingredients (pork through vinegar) in a large zip-top plastic bag. Seal and marinate in refrigerator for 2 hours, turning occasionally. Remove pork from bag, reserving marinade.

Place pork on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of pork. Bake at 375° for 40 minutes or until thermometer registers 160° (slightly pink). Let stand 10 minutes before slicing.

To prepare sauce, combine reserved marinade, 2 tablespoons honey, and next 5 ingredients (honey through 1 tablespoon mustard) in a small saucepan bring to a boil. Reduce heat to medium cook 15 minutes. Set aside.

To prepare kale, combine kale, 1/4 cup chicken broth, 1 tablespoon mustard, and 1 tablespoon shallot in a large skillet over medium heat. Cover and cook 8 minutes or until tender.


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