Pork Tenderloin with Honey Mustard Sauce

Paired with sautéed mushrooms and onion before being baked in a sweet and tangy sauce, this gluten-free pork tenderloin entrée from Chef Paul Sturkey is rich in family-friendly flavor.

Serves: 4Prep: 20 minutesCook: 1 hourTotal: 1 hour 20 minutesDifficulty: Easy

Serves: 4


  • 1 fresh pork tenderloin
  • 1 tablespoon kosher salt
  • 1⁄2 tablespoon fresh ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, sliced
  • 3 ounces shiitake mushrooms
  • 2 tablespoons fresh garlic, diced
  • 3 tablespoons Dijon mustard
  • 1 cup apple juice
  • 1 Granny Smith apple, sliced into ¼”-thick round slices, then julienned into sticks


  • Preheat oven to 350°F. Season pork tenderloin with salt and pepper.
  • In medium skillet, heat oil. Brown pork on all sides. Set pork aside.
  • In same skillet, cook onions until lightly browned. Add garlic and mushrooms; continue cooking 5 minutes.
  • Stir in apple juice and mustard. Bring to boil.
  • Add pork tenderloin back to skillet; transfer skillet to oven.
  • Roast 20 to 30 minutes. Remove from oven; let pork rest 10 minutes.
  • Slice pork. Top with onion, mushroom sauce and apple sticks.