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Pork Tenderloin Recipe

with collard greens & chive mashed potatoes

Honey-Mustard Marinated Pork Tendeloin Recipe and Wine Pairing

Prep Time: 20 minutes, plus 2-8 hours marinating
Cooking Time: 1 hour
Serves: 8

This recipe is a playful, upscale take on classic barbeque: pork, mashed potatoes and collard greens. In our version, pork tenderloin is delicately marinated in honey mustard and served with creamy chive potatoes and simply prepared collard greens. Slicing the pork and serving it stacked on top of the potatoes and greens makes a very stylish presentation.

Pinot Noir is a delicious counterpoint. Lighter-bodied, it ensures the subtle flavor of the pork still shines. A fruit-forward, riper style of Pinot will have just that little sweetness to counterbalance the hint of honey from the marinade and the pleasantly bitter bite of the collard greens. These wines also prove that you can get great Pinot without breaking the bank!

Wine Pairing

2011 Cloudline Pinot Noir,
Willamette Valley, Oregon
A bit austere at first, this Pinot becomes much more expansive and full with the pork. ($20)

2010 Mark West Pinot Noir,
This winery specializes in delicious, affordable 'Pinot for the People'. Viva la Revolucion! ($14)
Buy at Wine.com

Honey-Mustard Pork Tenderloin Ingredients

2 lbs pork tenderloin (2 individual tenderloins)
2 large bunches collard greens
4 large Russett or Idaho potatoes
6 cups low-sodium chicken stock
1 cup light cream
1/4 cup parmesan
1/4 cup honey
1/2 cup dijon mustard
1 tbsp butter
1 tbsp chives, chopped
1/2 lemon, juiced
1 garlic clove

Honey-Mustard Pork Tenderloin Cooking Instructions

1.) Mix honey, mustard, chicken stock and lemon juice. Place mixture and pork in an air-tight container or zipped plastic bag and refrigerate for at least 2 hours. Can be left overnight if desired.

2.) Preheat oven to 425 degrees. 
Place pork, with marinade, in a large roasting pan. Roast uncovered in oven for 10 minutes.

3.) Reduce heat to 375 degrees and cook for 40 minutes, or until meat is cooked through. Remove from roasting pan and let rest for 10 minutes.

4.) While pork is cooking, peel and halve potatoes and finely chop chives. Wash and dry collard greens, remove stems and chop into thick strips.

5.) In a large pot, cover potatoes with water, add garlic clove, pinch of salt, and bring to boil over medium-high heat. Cover and let sit for 35 minutes.

6.) Drain water from pot, and mash potatoes while adding cream. Add chives, butter, parmesan, and salt and pepper to taste.

7.) In a large saucepan, bring chicken stock to boil over medium heat, and add collard greens. Cook for 30 minutes. When done, drain liquid and season collard greens with salt and pepper to taste.

8.) After pork has rested, slice into 1" pieces, and plate stacked with mashed potatoes on bottom, collard greens next, then pork on top.

9.) Adjust seasoning on marinade left over in the roasting pan, adding salt and pepper as needed. Drizzle over pork and serve!

Next Recipe:  Pork Chops with Pomegranate Sauce


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