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Zumba Honey Mustard Pork Tenderloin

Zumba Honey Mustard Pork Tenderloin Recipe

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Kimmi Knippel (Sweet_Memories)


From the Zumba handbook.

★★★★★ 2 votes


1 Tbsp
dijon mustard
1 pinch
4 oz
pork tenderloin, cut into 4 slices
1 tsp
canola oil
1 Tbsp
apple cider vinegar
1 1/2 tsp
1/4 tsp
sage, dried
1 tsp
olive oil, extra virgin
1 tsp
garlic, minced
1 c
green beans, snow peas or sugar snap peas, fresh
1/2 c
brown rice, barley, quinoa or other whole grain, cooked


1Coat pork with 1 tsp mustard & pepper. Heat canola in saute pan over medium high heat & add pork. Brown pork on both sides, about 1 - 2 minutes per side. Remove pork from pan & set aside. Reduce heat to medium. Add the vinegar, honey, remaining mustard & sage to the pan. Scrape up any bits on the bottom of the pant with a wooden spoon to combine sauce & let it reduce slightly.
2Heat olive oil in seperatepan over medium low heat. Add garlic & cook 2 - 3 minutes. Turn heat up to medium & add green beans. Cook for 4 - 5 minutes until hot but still crisp & season with pepper. Serve pork with sauce, brown rice & green beans.