October 14, 2010

Sage Stuffed Pork Tenderloin with Honey-Mustard Glaze {Webisode #45}

What’s Going on Today: Cool fall day, enjoy leaf collecting and carving our first jack-o-lantern.

Tonight’s Menu: Pork Tenderloin, Crispy Squashed Potatoes, Green Salad.

Naptime Goals: Prep the tenderloin and potatoes.

Parenting Lesson of the Day: Take a cautious approach to pumpkin carving with toddlers, it looks a tad scary to them!

With the cooler weather I am back to cooking heartier food. Earlier this week I shared my crispy potato experiment, which was a big success, and this was the meat I chose for the main course. I wanted to pair my starchy potatoes with something solid and hearty but not an actual steak. Pork tenderloin fits the bill for these sorts of occasions. In the past I’ve purchased the pre-flavored tenderloins at the market but have decided I prefer flavoring it myself.

Here you’ll see I opted to stuff the tenderloin with fresh sage from my patio garden. I love how the strong herb infuses the meat from the inside out. Sometimes, after I’ve stuffed in the sage I wrap the entire tenderloin in prosciutto, but in this case I decided to glaze it instead. A simple honey-mustard glaze is always easy to whip up and I think it’s sharp sweetness is a great foil for the pork steaks.

Purple Sage

Sage Leaves in Summer

Making this during naptime was a snap. Preparing the glaze and pork took all of 10 minutes. I left it in the fridge for the afternoon while I tended to things, like teaching my daughter how to identify her own jacket so she doesn’t wear someone else’s at school, and carving our first jack-o-lantern of the season.


Sage Stuffed Pork Tenderloin with a Honey-Mustard Glaze


1 pork tenderloin, plain
6-7 fresh sage leaves
¼ cup Dijon mustard
¼ cup honey
2 teaspoons soy sauce
2 cloves garlic, minced


Kitchen Tool Used: Mixing bowl from my nested glass mixing bowl set. Buy the whole set here on Amazon!

1. Preheat oven to temperature indicated on the tenderloin wrapper or by your butcher.

2. Place the pork in the baking pan. Using a paring knife slit the tenderloin down the center about half way into the meat. Stuff the sage leaves into theĀ  cavity so that they cover the entire length of the cavity. Pinch the cavity back together, don’t worry if it gapes open a bit.

3. In a small bowl, whisk together mustard, honey, soy sauce and garlic. Drizzle the glaze over the pork, making sure it is entirely covered. At this point the tenderloin can stay in the fridge, covered, for the afternoon.

4. Cook the tenderloin according to package instructions. Slice and serve!

Naptime Notes

Naptime Recipe Serving ideas

Potatoes on the side are ideal for this dish, we loved my new crisping method for ours. Alternatively, egg noodles or cous-cous make a great accompaniment.

Naptime Stopwatch

15 minutes to prepare tenderloin, plus baking time.

Naptime Reviews

My daughter hasn’t come around to pork as quickly as we would have liked, but this was a moderate hit with her. My husband and I quickly polished off the rest.

More Naptime Recipes