Honey Dijon Pork Tenderloin with Asparagus

honey dijon pork tenderloin with asparagus Entree
Honey Dijon Pork Tenderloin with Asparagus
  • Prep 15 min
  • Total 16 min
  • Servings 4

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

Updated July 10, 2014


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)


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  • 1
    Preheat oven to 400°F. 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 145°F 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.

Nutrition Information

No nutrition information available for this recipe
  • Reynolds® is a trademark of Reynolds Consumer Products Inc.

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