Honey Dijon Pork Tenderloin with Asparagus

Believe it: this rich, saucy pork tenderloin can be on the table in less than 20 minutes. Recipe courtesy of Reynolds.

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


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

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

Expert Tips

Reynolds® Oven Bag Tips: • To remove silver skin from pork tenderloin: Insert the blade of sharp knife underneath the silver skin, keeping the blade angled away from the meat as you cut along the entire length of the silver skin.