Honey-Mustard Pork Tenderloin with Kale

Honey-Mustard Pork Tenderloin with Kale Recipe
Photo: Howard L. Puckett; Styling: Fonda Shaia
Matching the robust nature of stone-ground mustard with the sweetness of honey gives this sweet-hot marinade a unique character. To save time, start the sauce and cook the kale while the pork tenderloin is baking.


4 servings (serving size: 3 ounces meat, 3 tablespoons sauce, and 1/2 cup kale)

Recipe from

Cooking Light

Nutritional Information

Calories 287
Caloriesfromfat 16 %
Fat 5.2 g
Satfat 1.1 g
Monofat 2.1 g
Polyfat 0.8 g
Protein 28.6 g
Carbohydrate 31.5 g
Fiber 1.8 g
Cholesterol 74 mg
Iron 3.8 mg
Sodium 634 mg
Calcium 175 mg


1 (1-pound) pork tenderloin
1/4 cup stone-ground mustard (such as Willamette Valley Stone Ground Mustard)
2 tablespoons honey
1 tablespoon sherry vinegar or white wine vinegar
Cooking spray
2 tablespoons honey
1 tablespoon sherry vinegar or white wine vinegar
3/4 cup fat-free, less-sodium chicken broth
1/4 cup sherry
2 tablespoons minced shallot
1 tablespoon stone-ground mustard
6 cups torn kale
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon stone-ground mustard
1 tablespoon minced shallot


To prepare pork, trim fat from pork. Combine pork and next 3 ingredients (pork through vinegar) in a large zip-top plastic bag. Seal and marinate in refrigerator for 2 hours, turning occasionally. Remove pork from bag, reserving marinade.

Preheat oven to 375°.

Place pork on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of pork. Bake at 375° for 40 minutes or until thermometer registers 160° (slightly pink). Let stand 10 minutes before slicing.

To prepare sauce, combine reserved marinade, 2 tablespoons honey, and next 5 ingredients (honey through 1 tablespoon mustard) in a small saucepan; bring to a boil. Reduce heat to medium; cook 15 minutes. Set aside.

To prepare kale, combine kale, 1/4 cup chicken broth, 1 tablespoon mustard, and 1 tablespoon shallot in a large skillet over medium heat. Cover and cook 8 minutes or until tender.


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