Caribbean Pork Tenderloin with Honey Mustard Glaze

Prep Time 35-45 min. | Medium
Thaw in refrigerator.

1. Preheat oven to 375°F.
2. Spray foil-lined rimmed 9×13 baking dish with nonstick cooking spray.
3. Remove pork tenderloin from package and place in baking dish.
4. Brush tenderloin with spiced glaze from portion cup and sprinkle with 1/2 tsp. of kosher salt. Bake for 25-30 min.
5. Massage bag of creamy honey mustard glaze to blend and spread half of the glaze on top of the tenderloin. Bake for an additional 10 min. (internal temp. 145°F). Remove tenderloin from oven and let rest 5-10 min. before slicing into 1/2 inch slices.
6. Meanwhile, add 2 Tbsp. of water into glaze bag. Pour into a small saucepan, heat on low for 4-5 min. stirring occasionally until heated through.
7. Drizzle over sliced tenderloin and serve.
   *Tenderloin can be safely served lightly pink in the center.

Prep Time 35-45 min. | Large
Thaw in refrigerator.

1. Preheat oven to 375°F.
2. Spray foil-lined rimmed 9×13 baking dish with nonstick cooking spray.
3. Remove pork tenderloins from package and place in baking dish.
4. Brush tenderloins with spiced glaze from portion cup and sprinkle with 1 tsp. of kosher salt. Bake for 25-30 min.
5. Massage bag of creamy honey mustard glaze to blend and spread half of the glaze on top of the tenderloins. Bake for an additional 10 min. (internal temp. 145°F). Remove tenderloins from oven and let rest 5-10 min. before slicing into 1/2 inch slices.
6. Meanwhile, add 1/4 cup of water into glaze bag. Pour into a small saucepan, heat on low for 4-5 min. stirring occasionally until heated through.
7. Drizzle 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.

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