Honey Dijon Pork Tenderloin with Asparagus

Believe it: this rich, saucy pork tenderloin can be on the table in less than 25 minutes.


4 servings


1 oven bag, large size (e.g. Reynolds®)
2 tablespoons cornstarch
1/3 cup honey
1/4 cup Dijon-style mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 (1 pound) pork tenderloin, excess fat and silver skin removed*
1 pound fresh asparagus spears, cut into thirds
1/3 cup chopped toasted pecans (optional)


Preheat oven to 400°F (204°C). Place oven bag in 13 x 9 x 2-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 1/2-inch slits in top. Tuck ends of bag in pan.

Bake for 12 to 14 minutes or until pork reads 145°F )63°C) on thermometer. Let stand 5 minutes. Carefully cut bag open and serve. Garnish if desired.

Estimated Time

Preparation Time: 10 minutes
Bake Time: 14 minutes
Stand Time: 5 minutes

Additional Information

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 350°F (177°C) oven for 5 to 7 minutes.

For easy removal, spray measuring cup with cooking spray before measuring honey.

Nutritional Information

Amount per serving: unavailable

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