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This was the best pork tenderloin ever. I didn't have honey dijon, but used regular dijon and honey. As some pork tenderloins tend to be tough, I added about 1/2 cup of dry white wine since this tenderizes the meat as it marinates. I only had one tenderloin, but marinated it overnight then removed it from the refrigerator for about 30 minutes before cooking. Baked about 25 minutes then let it rest for 5 minutes. It was absolutely TERRIFIC!!!! Great recipe. Will definitely make again. Harriette64 Vero Beach, FL
