Honey Mustard Pork Tenderloin

Prep Time 45-55 min. | Medium
Thaw in refrigerator.

1. Preheat oven to 425°F.
2. Remove pork tenderloin from marinade and place on foil-lined baking sheet or roasting pan sprayed with nonstick cooking spray. Discard marinade. Bake for 20 min.
3. Meanwhile, add 2 Tbsp. of water into sauce bag and massage to blend. Pour sauce and butter into a small sauce pan, heat on low for 4-5 min. stirring occasionally until heated through.
4. Cover tenderloin with half of the mustard glaze and bake an additional 20-25 min. (internal temp. 145°F). Remove tenderloin from oven, let rest 5-10 min. then slice into 1/2 inch thick pieces.
5. Drizzle remaining honey mustard sauce over sliced tenderloin and serve. **Tenderloin can be safely served lightly pink in the center.

Prep Time 55-60 min. | Large
Thaw in refrigerator.

1. Preheat oven to 425°F.
2. Remove pork tenderloins from marinade and place on foil-lined baking sheet or roasting pan sprayed with nonstick cooking spray. Discard marinade. Bake for 20 min.
3. Meanwhile, add 4 Tbsp. of water into sauce bag and massage to blend. Pour sauce and butter into a small sauce pan, heat on low for 4-5 min. stirring occasionally until heated through.
4. Cover tenderloins with half the mustard glaze and bake an additional 20-25 min. (internal temp. 145°F). Remove tenderloins from oven, let rest 5-10 min. then slice into 1/2 inch thick pieces.
5. Drizzle remaining honey mustard sauce over sliced tenderloin and serve. **Tenderloins can be safely served lightly pink in the center.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.