Honey-Dijon Glazed Pork Tenderloin with Apple Slaw

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Juicy roasted pork tenderloin glazed with a honey-Dijon sauce paired with a crisp, tangy apple slaw — perfect for a portable picnic meal. This American-inspired pork recipe, ready in about 40 minutes, pairs pork tenderloin, honey, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb pork tenderloin
• 3 tbsp honey
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 2 minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large, julienned green apple
• 2 cups thinly shredded red cabbage
• 1 medium, grated carrot
• 2 tbsp apple cider vinegar
• 2 tbsp Greek yogurt
• 1 tbsp honey (for slaw)
• 1/4 tsp salt (for slaw)
• 1/8 tsp black pepper (for slaw)

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 400°F. In a small bowl, whisk 3 tbsp honey, 2 tbsp Dijon mustard, 1 tbsp olive oil, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to form a glaze.
2. Step 2: Place 1 lb pork tenderloin on a baking sheet and brush evenly with half of the honey-Dijon glaze. Roast in the oven for 20-25 minutes until internal temperature reaches 145°F, brushing with remaining glaze halfway through cooking.
3. Step 3: While pork roasts, combine 1 large julienned green apple, 2 cups thinly shredded red cabbage, and 1 grated medium carrot in a large bowl.
4. Step 4: In a separate bowl, whisk together 2 tbsp apple cider vinegar, 2 tbsp Greek yogurt, 1 tbsp honey, 1/4 tsp salt, and 1/8 tsp black pepper. Pour dressing over apple slaw and toss to coat evenly.
5. Step 5: Let pork rest 5 minutes before slicing into 1/2-inch medallions. Serve alongside the apple slaw chilled or at room temperature.