Dinner Details

Medium Prep time: 45-55 min.

Medium Instructions

Thaw in refrigerator.
1.Preheat oven to 425°F.
2.Remove pork tenderloin from marinade and place on foil-lined baking sheet or roasting pan sprayed with nonstick cooking spray. Discard marinade. Bake for 20 min.
3.Meanwhile, add 2 Tbsp. of water into sauce bag and massage to blend. Pour sauce and butter into a small sauce pan, heat on low for 4-5 min. stirring occasionally until heated through.
4.Cover tenderloin with half of the mustard glaze and bake an additional 20-25 min. (internal temp. 145°F). Remove tenderloin from oven, let rest 5-10 min. then slice into 1/2 inch thick pieces.
5.Drizzle remaining honey mustard sauce over sliced tenderloin and serve.
**Tenderloin can be safely served lightly pink in the center.

Medium Crock-Pot Instructions

Thaw in refrigerator.
1.Remove pork from marinade and place in the crockpot.
2.Pour 1/4 of the honey mustard sauce over the pork, ensuring it's evenly coated. Return remaining sauce to refrigerator for later use.
3.Cook on low for 4-6 hours, high for 2-3 hours, or until pork is cooked through and tender (internal temp. 145°F). Let pork rest for 5-10 min. and then slice into 1/2 inch thick pieces.
4.While pork is resting, pour 2 Tbsp. of water into sauce bag and massage to blend. Pour sauce and butter into a small sauce pan, heat on low for 4-5 min. stirring occasionally until heated through.
5.Drizzle remaining honey mustard sauce over sliced tenderloin and serve.

Large Prep time: 55-60 min.

Large Instructions

Thaw in refrigerator.
1.Preheat oven to 425°F.
2.Remove pork tenderloins from marinade and place on foil-lined baking sheet or roasting pan sprayed with nonstick cooking spray. Discard marinade. Bake for 20 min.
3.Meanwhile, add 4 Tbsp. of water into sauce bag and massage to blend. Pour sauce and butter into a small sauce pan, heat on low for 4-5 min. stirring occasionally until heated through.
4.Cover tenderloins with half the mustard glaze and bake an additional 20-25 min. (internal temp. 145°F). Remove tenderloins from oven, let rest 5-10 min. then slice into 1/2 inch thick pieces.
5.Drizzle remaining honey mustard sauce over sliced tenderloin and serve.
**Tenderloins can be safely served lightly pink in the center.

Large Crock-Pot Instructions

Thaw in refrigerator.
1.Remove pork from marinade and place in the crockpot.
2.Pour 1/4 of the honey mustard sauce over the pork, ensuring it's evenly coated. Return remaining sauce to refrigerator for later use.
3.Cook on low for 4-6 hours, high for 2-3 hours, or until pork is cooked through and tender (internal temp. 145°F). Let pork rest for 5-10 min. and then slice into 1/2 inch thick pieces.
4.While pork is resting, pour 4 Tbsp. of water into sauce bag and massage to blend. Pour sauce and butter into a small sauce pan, heat on low for 4-5 min. stirring occasionally until heated through.
5.Drizzle remaining honey mustard sauce over sliced tenderloin and serve.

Serving Suggestions

Dream Dinners Baby Roasters