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.

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