Honey Dijon Pork Tenderloin with Asparagus
- Prep Time: 15 minutes
- Cook Time: 12 - 16 minutes
- Course: Main Dish
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- 2 tablespoons cornstarch
- 1/3 cup honey
- 1/4 cup Dijon-style mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 (1 lb.) pork tenderloin, excess fat and silver skin removed*
- 1 lb. fresh asparagus spears, cut into thirds
- 1/3 cup chopped toasted pecans (optional)
PREHEAT oven to 400 degrees F. Place Reynolds® Oven Bag in 13x9x2-inch baking pan.
ADD corn starch, honey, mustard, Worcestershire sauce, salt and pepper to oven bag. Squeeze bag to mix ingredients.
SLICE pork tenderloin 1-inch thick. Place pork and asparagus in bag. Turn bag several times to coat pork and asparagus with sauce. Place ingredients in an even layer.
CLOSE bag with nylon tie. Cut six -inch slits in top. Tuck ends of bag in pan.
BAKE 12 to 14 minutes or until pork reads 145 degrees F on thermometer. Let stand 5 minutes. Carefully cut bag open and serve. Garnish if desired.
To remove silver skin from pork tenderloin: Insert the blade of sharp knife underneath the silver skin, keeping the blade angled away from the meat as you cut along the entire length of the silver skin. To toast pecans, spread pecans on a baking sheet; bake in a 350F oven for 5 to 7 minutes. We tested with French's Dijon mustard and Clover Honey. For best flavor, do not substitute with prepared honey mustard. For easy removal, spray measuring cup with cooking spray before measuring honey.
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