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Honey Dijon Pork Tenderloin with Asparagus

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By Betty Crocker Kitchens
Updated Jul 10, 2014
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Believe it: this rich, saucy pork tenderloin can be on the table in less than 20 minutes. Recipe courtesy of Reynolds.

Honey Dijon Pork Tenderloin with Asparagus

  • Prep Time 15 min
  • Total 16 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 1 Reynolds® Oven Bag, Large Size
  • 2 tablespoons cornstarch
  • 1/3 cup honey
  • 1/4 cup Dijon-style mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (1 lb.) pork tenderloin, excess fat and silver skin removed*
  • 1 lb. fresh asparagus spears, cut into thirds
  • 1/3 cup chopped toasted pecans (optional)

Instructions

  • Step 
    1
    Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch baking pan.
  • Step 
    2
    Add corn starch, honey, mustard, Worcestershire sauce, salt and pepper to oven bag. Squeeze bag to mix ingredients.
  • Step 
    3
    Slice pork tenderloin 1-inch thick. Place pork and asparagus in bag. Turn bag several times to coat pork and asparagus with sauce. Place ingredients in an even layer.
  • Step 
    4
    Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
  • Step 
    5
    Bake 12 to 14 minutes or until pork reads 145°F on thermometer. Let stand 5 minutes. Carefully cut bag open and serve. Garnish if desired.

Nutrition

Nutrition Facts are not available for this recipe

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