Mary Berry Pork Tenderloin Recipe

Mary Berry’s pork tenderloin is a succulent, perfectly cooked pork fillet with a honey, mustard, and herb crust — elegant enough for a dinner party, quick enough for a weeknight.

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Prep Time 10

Cook Time 30

Resting Time 5

Total Time 45

Servings: 4 Portions

Course: Main Course

Cuisine: British

Calories: 380

Ingredients Method Notes

Ingredients

Pork Tenderloin:
2 pork tenderloins about 400g each, silver skin removed
2 tbsp olive oil
Salt and pepper
Honey Mustard Herb Crust:
2 tbsp runny honey
2 tbsp Dijon mustard
1 tbsp wholegrain mustard
2 garlic cloves finely grated
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary very finely chopped
1 tsp olive oil
Salt and pepper
To Serve:
Roasted new potatoes fine green beans or tenderstem broccoli

Method

Remove silver skin from both tenderloins. Season generously.
Mix honey, both mustards, garlic, thyme, rosemary, and olive oil into a thick paste.
Heat oil in a large ovenproof pan over medium-high heat. Sear tenderloins all over — turning every 2 minutes — until golden all over, about 6–8 minutes total.
Preheat oven to 200°C / 180°C fan / Gas 6. Remove pan from heat. Spread honey mustard paste generously over top and sides of both tenderloins.
Roast 15–18 minutes until crust is deeply golden and internal temperature reaches 63°C (slightly pink) or 71°C (fully cooked).
Rest 5 minutes. Slice into 2cm medallions on the diagonal. Serve immediately.

Notes

Remove silver skin before searing — it constricts the meat and gives uneven cooking.

Sear before applying the crust — the honey mustard would burn in the pan if applied first.

Apply the crust generously — a thick coating gives the properly caramelised, golden result.

63°C gives the best result — slightly pink, juicy, and completely tender.

Rest 5 minutes before slicing — the juices redistribute and medallions stay moist throughout.

Apply crust and refrigerate up to 24 hours ahead — it adheres better after chilling.