Dorie Greenspan’s Quick-Cook Honey-Mustard Pork

Serves 4.

Note: The recipe doubles or triples easily. From Dorie Greenspan.

• 1 lb. piece pork tenderloin, trimmed of silver skin and excess fat

• 1/2 tsp. chili powder

• 1/2 tsp. ground ginger

• 1/2 tsp. ground cumin

• 1/2 tsp. curry powder

• 1/2 tsp. fine sea salt, or more as needed

• 2 tbsp. olive oil

• 1/4 c. honey

• 1/4 c. apple cider vinegar

• 2 tbsp. water

• 2 tbsp. Dijon mustard

• Freshly ground black pepper

• White sesame seeds, for serving, optional

• Chopped cilantro and/or parsley, for serving


Cut the meat in half lengthwise, then cut it crosswise into slices about 1/2-inch thick. Pat the slices dry with paper towels, then toss them into a mixing bowl.

Combine the chili powder, ginger, cumin, curry powder and the 1/2 teaspoon of salt in a small bowl, then sprinkle the mixture over the pork, tossing to coat evenly.

Heat the oil in a large skillet, preferably nonstick, over medium heat. Once the oil shimmers, add the pork and cook for a minute or so, turning the pieces so they brown lightly on all sides.

Pour in the honey, stir to coat the meat and cook for 1 minute. Add the vinegar, quickly followed by the water; stir to deglaze the pan, dislodging any browned bits. Reduce the heat to medium-low; whisk in the mustard to form a smooth sauce, cooking and whisking for a few minutes, just until slightly thickened. Remove from the heat.

Taste, and season lightly with salt and/or pepper; it will probably need both.

Transfer to a serving platter; sprinkle with the sesame seeds, if using, and the cilantro and/or parsley. Serve warm.

Nutrition information per serving:

Calories 250 Fat 10 g Sodium 650 mg

Carbohydrates 20 g Saturated fat 2 g Total sugars 17 g

Protein 23 g Cholesterol 55 mg Dietary fiber 0 g