Manuka Honey & Mustard Glazed Pork Tenderloin with Roasted Apples
Sticky Manuka glaze, caramelised apples and thyme for a modern Kiwi roast
A contemporary pork dish pairing succulent pork tenderloin with a sticky Manuka honey and mustard glaze. Roasted apples add sweetness and acidity while fresh thyme and a pan sauce lift the flavours — great for a casual dinner or weekend gathering.
Timing
Cook Time: PT40M
Prep Time: PT20M
Rest Time: PT10M
Total Time: PT1H10M
Active Time: PT45M
Ingredients
800
g
pork tenderloin
(Notes: trimmed of silver skin)
3
tbsp
Manuka honey
(Notes: MGO-forward honey for flavour (see Manuka section))
2
tbsp
Dijon mustard
(Notes: smooth)
2
tbsp
soy sauce
(Notes: light or reduced-salt)
1
tbsp
apple cider vinegar
(Notes: adds brightness to the glaze)
2
cloves
garlic
(Notes: finely grated)
2
tbsp
olive oil
(Notes: for searing)
2
Braeburn apples
(Notes: cored and quartered)
1
tbsp
butter
(Notes: for roasting apples)
1
tsp
fresh thyme leaves
(Notes: plus extra sprigs)
salt and black pepper
(Notes: to season)
Instructions
Step 1
Make the glaze: whisk Manuka honey, Dijon mustard, soy sauce, apple cider vinegar and grated garlic in a bowl until smooth. Reserve 2 tablespoons of the glaze for finishing.
Tip: Reserve some glaze before cooking so it can be added at the end without being overcooked.
Step 2
Season the pork all over with salt and pepper. Heat olive oil in an ovenproof frying pan over medium-high heat. Sear the pork on all sides until golden, about 3–4 minutes per side.
Tip: A hot pan gives a good crust — don't move the meat too much while searing.
Step 3
Brush the pork generously with most of the glaze (leave reserved glaze aside). Add the quartered apples and a knob of butter to the pan around the pork. Scatter thyme sprigs over everything and transfer the pan to a preheated oven.
Tip: Use an ovenproof pan or transfer to a roasting tray to avoid losing juices.
Timing: PT25M
Step 4
Roast until the pork reaches an internal temperature of 63–65°C (medium) — roughly 20–25 minutes depending on thickness. Halfway through roasting, baste the pork and apples with pan juices and the remaining glaze to build a sticky finish.
Tip: Use a probe thermometer for accuracy; carryover cooking will bring it to around 66–68°C while resting.
Timing: PT25M
Step 5
Remove the pork from the oven and transfer to a board to rest for 10 minutes. While the meat rests, spoon pan juices into a small saucepan, add the reserved 2 tablespoons of glaze and simmer briefly to make a glossy sauce.
Tip: Simmer gently — Manuka honey can burn if boiled too hard.
Timing: PT10M
Step 6
Slice the rested pork into medallions, arrange with roasted apples, and drizzle with the warm Manuka glaze pan sauce. Finish with a sprinkle of fresh thyme and cracked black pepper. Serve immediately.
Tip: Serve with roasted baby potatoes or a green salad for a lighter option.