Manuka Honey & Wholegrain Mustard Glazed Pork Tenderloin with Roasted Kumara
A New Zealand-style midweek roast highlighting manuka honey glaze and caramelised kumara
Succulent pork tenderloin glazed with a sticky Manuka honey and wholegrain mustard sauce, served alongside roasted kumara tossed with thyme. Quick to prepare and perfect for 4 people — the manuka adds floral depth and a glossy finish.
Timing
Cook Time: PT35M
Prep Time: PT15M
Rest Time: PT10M
Total Time: PT60M
Active Time: PT30M
Ingredients
700
g
pork tenderloin
(Notes: trimmed of silver skin, about 1–2 pieces depending on size)
600
g
kumara
(Notes: peeled and cut into 2–3cm chunks)
3
tbsp
Manuka honey
(Notes: use UMF/MGO-labelled manuka for flavour)
2
tbsp
wholegrain mustard
(Notes: for texture and tang in the glaze)
1
tbsp
soy sauce
(Notes: light soy for seasoning (or tamari))
1
tbsp
apple cider vinegar
(Notes: balances the sweetness)
2
cloves
garlic
(Notes: finely minced)
2
tbsp
olive oil
(Notes: divided: 1 tbsp for kumara, 1 tbsp for searing pork)
1
tsp
fresh thyme leaves
(Notes: plus extra sprigs for roasting)
to taste
sea salt and freshly ground pepper
(Notes: season throughout)
Instructions
Step 1
Preheat the oven to 200°C. Toss the kumara with 1 tbsp olive oil, half the thyme, a pinch of salt and pepper, then spread in a single layer on a lined roasting tray.
Tip: Cut kumara evenly so they roast at the same rate.
Step 2
Place the kumara in the oven and roast for 30 minutes, turning once halfway, until golden and tender.
Tip: If you like extra caramelisation, finish under the grill for 2–3 minutes.
Timing: PT30M
Step 3
While the kumara roasts, season the pork with salt and pepper. Heat 1 tbsp olive oil in a large ovenproof frying pan over medium-high heat and sear the pork on all sides until browned (about 6 minutes total).
Tip: Searing locks in juices and gives better colour before roasting.
Timing: PT6M
Step 4
Mix Manuka honey, wholegrain mustard, soy sauce, apple cider vinegar and minced garlic in a small bowl to make the glaze.
Tip: Warm the honey slightly if it's very thick to make mixing easier (do not overheat).
Step 5
Brush the seared pork generously with the glaze, add a few thyme sprigs to the pan, then transfer the pan to the oven. Roast for 12 minutes for medium (or longer to desired doneness). Halfway through, brush with more glaze.
Tip: Use a meat thermometer: 60–65°C is a good target for tenderloin.
Timing: PT12M
Step 6
Remove the pork from the oven and transfer to a board. Rest for 10 minutes before slicing. Spoon any pan juices over the pork and serve with the roasted kumara.
Tip: Resting lets the juices redistribute so the pork stays moist.
Timing: PT10M