Description

This Baked Pork Tenderloin recipe features a tender, juicy pork loin roast infused with a flavorful honey mustard glaze and a warm, aromatic spice rub. Slow baked to perfection, the pork absorbs a blend of cloves, cinnamon, nutmeg, ginger, paprika, and allspice, balanced by the sweetness of honey and the tanginess of apple cider. Perfect for a comforting family meal or special occasion, this recipe yields eight servings and promises a harmonious blend of sweet and savory flavors with a beautifully caramelized crust.

Ingredients

Scale

Meat

3 pounds pork loin roast (or pork tenderloin)

Glaze & Sauce

4 tablespoons salted butter (melted, ½ stick)
4 tablespoons honey mustard
2 tablespoons honey (or hot honey)
2 teaspoons whole-grain mustard (or old-style mustard)
1¼ cups apple cider (or apple juice, not apple cider vinegar)
1 cup water (or ½ cup apple juice + ½ cup water)

Spice Rub

3 cups granulated sugar
1 teaspoon table salt
2 teaspoons ground cloves
2 teaspoons ground cinnamon
1½ teaspoons ground nutmeg (or ½ teaspoon freshly grated nutmeg)
1½ teaspoons ground ginger
¾ teaspoon ground sweet paprika
¾ teaspoon ground allspice

Seasoning

Kosher salt and freshly ground black pepper (to season pork)

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Instructions

Prepare the Spice Rub: In a bowl, combine granulated sugar, table salt, ground cloves, ground cinnamon, ground nutmeg, ground ginger, ground sweet paprika, and ground allspice. Mix well to create a uniform spice rub that will impart warm, aromatic flavors to the pork.
Season the Pork: Pat the pork loin roast dry with paper towels. Season generously all over with kosher salt and freshly ground black pepper. Then, coat the pork liberally with the prepared spice rub, pressing it gently into the meat for better adhesion and flavor infusion.
Prepare the Glaze: In a separate bowl, whisk together melted salted butter, honey mustard, honey, whole-grain mustard, and apple cider until smooth. This glaze will add moisture, richness, and a sweet-tangy dimension as the pork bakes.
Bake the Pork: Preheat your oven to 275°F (135°C). Place the spiced pork loin in a roasting pan or oven-safe dish. Pour the glaze mixture evenly over the pork. Add the cup of water (or the apple juice and water mixture) to the bottom of the pan to create steam and maintain juiciness. Cover loosely with aluminum foil and bake for approximately 2 hours (120 minutes), or until the internal temperature reaches 145°F (63°C). Removing the foil in the last 15 minutes will let the glaze caramelize slightly.
Rest and Serve: Remove the pork from the oven and transfer to a cutting board. Tent with foil and let rest for about 10-15 minutes. This resting period allows the juices to redistribute, ensuring moist slices. Carve into medallions and serve with the pan juices spooned over the top for extra flavor.

Notes

Use a meat thermometer for accurate doneness; pork should reach 145°F internal temperature.
Allowing the pork to rest after baking is essential to keep it juicy.
Substitute apple cider with apple juice if cider is unavailable, but avoid vinegar.
Adjust honey and mustard quantities to taste depending on preferred sweetness and tang.
The spice rub can be prepared in advance and stored in an airtight container for convenience.