One1½-2 lb.pork tenderloin (trimmed to remove the silverskin)
1/4cuphoney
2tbsDijon mustard
1/2tspdried thyme
1tspblack pepper (decrease to 1/2 tsp if desired)
1/2tspsalt
foil or parchment paper for easy clean up
Instructions
Preheat the oven to 325°
Place the tenderloin on a foil/parchment-lined rimmed pan or casserole dish. Spray with pam if you're using foil.
In a small bowl combine the honey, Dijon mustard, thyme, salt, and pepper.
Divide the mixture in half and pour half of the honey mixture over the tenderloin and brush the top, sides, and bottom. Reserve the remaining mixture keeping it away from anything contaminated with raw meat.
Bake 25-30 minutes or until a meat thermometer inserted into the thickest portion registers 145° for medium rare and 160° for medium. DO NOT OVERCOOK.
Remove from the oven and brush on remaining honey mixture. Let rest for 3-5 minutes and serve.