Photo: Howard L. Puckett; Styling: Fonda Shaia
4 servings (serving size: 3 ounces meat, 3 tablespoons sauce, and 1/2 cup kale)

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.

How to Make It

Step 1

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.

Step 2

Preheat oven to 375°.

Step 3

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.

Step 4

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.

Step 5

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

stanoak's Review

June 01, 2014
Not a bad recipe, although it's a bit boring since everything has the same flavors. The biggest problem, however, is that a one-pound pork tenderloin will be done in about 20 minutes or so, definitely NOT 40 minutes (at which point it will be dry and tasteless). So be sure to check the pork for to see if it's done starting at about 20 minutes.

FranLyons's Review

March 02, 2014
I tried this due to all of the rave reviews. The pork tenderloin was good (ours needed to cook a little longer); but, the kale turned out limp and stuck to the pan. I would have preferred it stir fried so that it was a little crunchy and fresh, tasting more like kale than turnip greens.

LibbyBeth's Review

February 18, 2013
Made for a dinner party (though I'm vegetarian). Everyone raved about the flavors. I substituted vegetable broth and added crushed garlic clove to sauce and to kale. The kale was excellent too. Served with quinoa stuffed peppers and thyme roasted baby potatoes and carrots. Everyone went home with the recipe.

vloftis's Review

January 22, 2013
This was some of the best Pork I have every had. I am a southern man and love pulled pork, but this was just amazing! It was not overly spicy or sweet. I ended up marinating the pork for about 4-5 hours instead of 2 and I love it!!

Katie34's Review

December 06, 2011
I have gotten rave reviews every time I've made this dish. Even without the sauce it's a winner. Last time I made two pork tenderloins and frozen one after cooking. I defrosted it a couple of weeks later and reheated it for dinner. It warmed up wonderfully and no one even realized it was out of the freezer. If you have leftovers (which is doubtful) they also work perfectly in wraps and sandwiches.

GeeLisa's Review

June 03, 2011
This pork recipe was easy, quick and yummy. I didn't have shallots on hand, so I omitted them out of the sauce. I also subbed dijon for a grainier mustard. I am going to try freezing the extra tenderloin I have in the marinade to see if that's feasible. We served it with french bread and a salad instead of making the kale because we didn't have that on hand either.

ElizaThorn's Review

October 31, 2010
Awesome. The sauce is what makes it!

NutsinNormal's Review

November 03, 2009
I've prepared this recipe several times over the years, and it's always been a winner. I don't always have the fresh kale, so I just make the pork and serve with a steamed veg side (although I do like the kale an awful lot...). Usually I will throw some russet or sweet potatoes in the oven first and let them bake while the tenderloin roasts. Easy enough for a week night, but special enough for guests.

Melas596's Review

October 07, 2009
The reviews are correct. This recipe is very good. Not having tried kale before I used spinach like others did. WOW! The sauce goes well with the spinach. The pork was very flavorable. This is one I will definatly make again. The boyfriend loved it too!

wennerc's Review

May 06, 2009
This was delicious and so easy. DEFINITELY make the kale too - it complements the pork flavors wonderfully and couldn't be easier to make!