Caribbean Pork Tenderloin with Honey Mustard Glaze

Juicy roasted pork tenderloin in savory honey glaze infused with mustard, Caribbean herbs, and spices.

Medium Prep time: 35-45 min.

Medium Instructions

Thaw in refrigerator.
1.Preheat oven to 375°F.
2.Spray foil-lined rimmed 9x13 baking dish with nonstick cooking spray.
3.Remove pork tenderloin from package and place in baking dish.
4.Brush pork tenderloin with spiced glaze from portion cup and sprinkle with 1/2 tsp. of kosher salt. Bake for 25-30 min.
5.Massage bag of creamy honey mustard glaze to blend and spread half of the glaze on top of the tenderloin. Bake for an additional 10 min. (internal temp. 145°F). Remove tenderloin from oven and let rest 5-10 min. before slicing into 1/2 inch slices.
6.Meanwhile, add 2 Tbsp. of water into glaze bag. Pour into a small saucepan, heat on low for 4-5 min. stirring occasionally until heated through.
7.Drizzle over sliced tenderloin and serve.
*Tenderloin can be safely served lightly pink in the center.

Medium Crock-Pot Instructions

Thaw in refrigerator.
1.Remove tenderloin from package and place in the crockpot. Sprinkle with 1/2 tsp. of kosher salt.
2.Pour 2 Tbsp. of water into glaze bag and massage to blend. Pour on top of the tenderloin.
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. before slicing into 1/2 inch thick pieces.
4.Drizzle sauce over sliced tenderloin and serve.

Large Prep time: 35-45 min.

Large Instructions

Thaw in refrigerator.
1.Preheat oven to 375°F.
2.Spray foil-lined rimmed 9x13 baking dish with nonstick cooking spray.
3.Remove pork tenderloins from package and place in baking dish.
4.Brush pork tenderloins with spiced glaze from portion cup and sprinkle with 1 tsp. of kosher salt. Bake for 25-30 min.
5.Massage bag of creamy honey mustard glaze to blend and spread half of the glaze on top of the tenderloins. Bake for an additional 10 min. (internal temp. 145°F). Remove tenderloins from oven and let rest 5-10 min. before slicing into 1/2 inch slices.
6.Meanwhile, add 1/4 cup of water into glaze bag. Pour into a small saucepan, heat on low for 4-5 min. stirring occasionally until heated through.
7.Drizzle over sliced tenderloins and serve.
*Tenderloins can be safely served lightly pink in the center.

Large Crock-Pot Instructions

Thaw in refrigerator.
1.Remove tenderloins from package and place in the crockpot. Sprinkle with 1 tsp. of kosher salt.
2.Pour 1/4 cup of water into glaze bag and massage to blend. Pour on top of the tenderloins.
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. before slicing into 1/2 inch thick pieces.
4.Drizzle sauce over sliced tenderloins and serve.

Serving Suggestion

Dream Dinners Almond Green Beans

Nutrition Facts
Serving size 4 oz. pork tenderloin (168g)
Amount per serving Calories 300
% Daily Value*
Total Fat 9g	12%
Saturated Fat 3g	15%
Trans Fat <1g
Sodium 586mg	25%
Cholesterol 101mg	34%
Total Carbohydrates 18g	7%
Dietary Fiber <1g	4%
Total Sugars 17g
Includes 0g Added Sugars
Protein 40g	80%
Vitamin D 0mcg
Calcium 7mg	1%
Iron 1mg	6%
Potassium 868mg	18%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Contains: Eggs; Soybeans

May Contain: Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Ingredients: PORK TENDERLOIN, HONEY MUSTARD SAUCE: [HONEY PURE CLOVER GRADE A, MAYONNAISE LITE (Water, Soybean Oil, Vinegar, Modified Food Starch*, Egg Yolks, Contains Less Than 2% of Salt, Eggs Natural Flavor, Mustard Flour, Potassium Sorbate* and Calcium Disodium EDTA (As Preservatives), Phosphoric Acid*, Oleoresin Paprika*), MUSTARD DIJON W/WHT WINE TIN (Mustard seeds, water, alcohol vinegar, white wine 5% (sulphites), salt, preservative : sodium bisulphite), GARLIC CHOPPED IN WATER (Garlic, Water, Phosphoric Acid. Sodium Benzoate and Potassium Sorbate (Preservatives). Contains: Naturally Occurring Sulfites)], HONEY PURE CLOVER GRADE A IN J, OIL OLIVE EXTRA VIRGIN, PUREE GINGER: (Ginger, Phosphoric Acid, Sodium Benzoate, Potassium Sorbate (Preservatives), Caribbean Spice Blend: (Spice Garlic Granulated, Spice Onion Granulated, Spice Cinnamon, Spice Pepper Blk, Spice Thyme Leaves, Spice Chive Freeze Dried, Spice Rosemary)

Nutritional information is per serving unless otherwise stated and are based on standard formulations. For example, if one Large dinner was divided into 6 equal portions, the nutritional information is accurate for one portion. Variations in ingredients and preparation, as well as substitutions, will increase or decrease any stated nutritional values. Items vary by store, and are subject to change. Contact your local store for further assistance.