Scrumptious mustardy pan juices glaze our ultra-tender pork tenderloin that cooks up in less than 20 minutes.
- Mix zest, juice, 2 tsp. mustard, 2 tsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir in pineapple. Mix vinegar, garlic, and 2 tbsp. honey mustard. Mix thyme with remaining salt and pepper; rub over pork.
- In skillet, heat 1 tsp. oil over medium-high heat. Add pork; cook, turning, until browned, 6–7 min. Cover; over low heat, cook, turning once, until thermometer inserted into thickest part registers 145°F, 5–10 min. Add vinegar mixture; cook until hot. Transfer to platter; top with pan juices. Serve with pineapple relish.
- This recipe originally appeared in our print magazine.
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