Sticky Manuka Honey & Mustard Pork Tenderloin with Roasted Kumara
A New Zealand-style roast with a glossy manuka honey glaze and golden kumara
Quick yet impressive pork tenderloin glazed with Manuka honey, wholegrain mustard and lemon, served alongside roasted kumara. The Manuka glaze caramelises to give a sticky, savoury-sweet finish — perfect for midweek dinners or a weekend roast.
Timing
Cook Time: PT30M
Prep Time: PT20M
Rest Time: PT10M
Total Time: PT1H
Active Time: PT35M
Ingredients
800
g
pork tenderloin
(Notes: trimmed of silver skin, tied if uneven)
3
tbsp
manuka honey
(Notes: use UMF/MGO listed Manuka honey for flavour (see Manuka field))
2
tbsp
wholegrain mustard
(Notes: adds texture and sharpness to the glaze)
2
tbsp
soy sauce (or tamari)
(Notes: use reduced-sodium if preferred)
2
clove(s)
garlic
(Notes: finely minced)
1
tbsp
olive oil
(Notes: for searing)
1
tsp
smoked paprika
(Notes: or sweet paprika)
1
lemon
(Notes: zest and 1 tbsp juice)
2
medium
kumara (sweet potato)
(Notes: cut into 2cm cubes)
1
tbsp
butter
(Notes: to finish kumara for gloss)
to taste
salt & black pepper
(Notes: sea salt recommended)
1
tbsp
chopped parsley
(Notes: to garnish)
Instructions
Step 1
Preheat the oven to 200°C (fan 180°C). Toss kumara cubes with 1 tbsp olive oil, a pinch of salt, pepper and half the smoked paprika. Spread on a lined baking tray and roast for 25–30 minutes until golden and tender.
Tip: Cut kumara evenly so they roast in the same time; roast on the top shelf while the pork cooks on the middle.
Timing: PT25M
Step 2
Make the glaze: in a small bowl combine Manuka honey, wholegrain mustard, soy sauce, minced garlic, lemon zest and juice, and remaining smoked paprika. Whisk until smooth.
Tip: Warm the honey briefly if very thick so it mixes easily, but avoid boiling to preserve flavour.
Timing: PT3M
Step 3
Season the pork generously with salt and pepper. Heat a heavy ovenproof frying pan over medium-high heat with 1 tbsp olive oil. Sear the pork on all sides until golden, about 6 minutes total, turning to brown evenly.
Tip: A hot pan gives good colour — don’t move the pork too much during searing.
Timing: PT6M
Step 4
Brush two-thirds of the glaze over the seared pork, then transfer the pan to the oven. Roast for 18–22 minutes, or until the internal temperature reaches 63–65°C for medium. Halfway through roasting, brush with the remaining glaze to build a sticky coating.
Tip: Use an instant-read thermometer for accuracy; residual heat will rise a few degrees during resting.
Timing: PT22M
Step 5
Remove the pork from the oven and transfer to a board. Tent loosely with foil and rest for 10 minutes. While the pork rests, toss roasted kumara with butter and a pinch more salt.
Tip: Resting helps juices redistribute so slices stay moist.
Timing: PT10M
Step 6
Slice the pork into 1–1.5cm medallions, drizzle any pan juices and extra warmed glaze over the top, and serve with buttered kumara. Scatter chopped parsley to finish and serve immediately.
Tip: If the glaze has thickened, warm it gently with a splash of water to loosen before drizzling.