Honey Mustard Pork Tenderloin
Honey Mustard Pork Tenderloin is an easy recipe for a delicious weeknight dinner. The homemade honey mustard sauce adds tons of flavor, making this one of my go-to meals for feeding the family. If you’re looking for a quick pork recipe, this is a winner!
What I really like about this delicious meal is that the honey mustard sauce perfectly coats the pork tenderloin, creating a flavorful bite every time. It’s also just the right balance, not overly sweet or spicy. Who knew a honey mustard glaze would be the star of the show?
Pair this with some green beans or a simple side salad, and you’ve got an easy and delicious pork tenderloin dinner that will rival any restaurant meal. It’s such a simple way to create comfort food at home!
Be sure to try my Smoked Pork Loin and this Air Fryer Pork Roast for two other easy pork dinner recipes.
Ingredients
- Pork tenderloin – I use one piece, about 1.5 pounds. Pork tenderloin is naturally tender and cooks quickly, making it great for busy weeknights.
- Honey Mustard Sauce – I love making my own honey mustard sauce. You’ll need olive oil, Dijon mustard, honey, apple cider vinegar, salt, pepper, and spices, which are listed on the printable recipe card below.
See recipe card for quantities.
How to Make Honey Mustard Pork Tenderloin
Preheat the oven to 425°F.
Step One: Add the sauce ingredients to a small blender. Blend until smooth. Alternatively, you can whisk the ingredients well in a small bowl until the sauce emulsifies.
Step Two: Pat the pork tenderloin dry with paper towels and place it in a baking dish or cast iron skillet. Pour half the honey mustard sauce over the pork, making sure it’s well coated. Set aside the remaining sauce for serving.
Step Three: Place the pork in the preheated oven to roast until the internal temperature reaches 145°F. Check the temperature with a meat thermometer inserted into the thickest part of the tenderloin.
Step Four: Let the pork rest for at least 3 minutes before slicing. Serve with the remaining homemade honey mustard sauce.
Top Tip💡
The USDA recommends cooking pork to an internal temperature of 145°F and letting it rest for at least 3 minutes. Using an instant-read thermometer is the best way to make sure your pork is cooked properly without drying it out. Pork tenderloin is a lean cut, so you don’t want to overcook it.
Substitutions
- Sauce – You can use a different sauce with this easy pork tenderloin recipe. While I prefer the honey mustard glaze, feel free to experiment with other marinades or seasonings. My Keto Teriyaki Sauce is another good choice.
- Chicken – While this recipe was created for pork, you can use the same sauce on boneless, skinless chicken thighs. The honey mustard sauce is incredible on just about any protein. Just adjust the cooking time and cook the chicken to 165°F.
Variations
- Spice – Make the sauce spicy by adding some red pepper flakes.
- Fresh herbs – I love the flavor of thyme in the sauce, but feel free to swap in rosemary or sage. Garlish with some fresh parsley when serving for a pop of color.
- Onions – Slice up some red onions and cook them with the pork in the baking dish.
- Skillet – You can make this in a cast iron skillet if you prefer. One benefit to this method is that you can sear the pork before adding the sauce and transferring it to the oven.
See this Sous Vide Pork Tenderloin for a simple way to cook tender, juicy pork every time.
Equipment
All you need to make this roasted pork tenderloin is a baking dish or oven-safe skillet, a small blender or mixing bowl, and a meat thermometer. If you’re mixing the sauce by hand, you’ll also need a whisk.
Storage
Let any leftover pork cool slightly, then store it in an airtight container in the refrigerator for up to 3-4 days. I like to keep any extra honey mustard sauce in a separate container so I can add it when reheating.
You can also freeze the cooked pork in a freezer-safe bag or container for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Common Questions
Pork is such a versatile meat. It pairs well with roasted vegetables, baked potatoes, and any type of salad or greens. You can even pair it with noodles or rice for a comfort food option. Anything that you’re craving or that you have in the house works just fine.
The most common reason that cooked pork is dry is that it was cooked for too long. This is where a meat thermometer comes in. Another reason is slicing the pork before it has had a chance to rest. Letting it rest helps the juices stay in the meat instead of running out onto your cutting board.
Absolutely. You can make the honey mustard sauce ahead of time and store it in a jar with a lid in the fridge.
I don’t really recommend marinating the pork in it before cooking because it’s not needed. You’re already coating the pork before roasting and then adding the rest of the sauce when serving.
You can reheat the pork and eat it just like it is, slice it and place it on salads, or chop it up for sandwiches. It’s also delicious in a wrap with lettuce and a little extra honey mustard sauce.
When reheating, warm the pork until heated through. I recommend using a lower temperature or adding a little sauce to keep it from drying out.
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Honey Mustard Pork Tenderloin
Ingredients
- 1.5 lb pork tenderloin (one piece, about 1½ pounds)
Honey Mustard Sauce
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 2 tsp apple cider vinegar
- 1 clove garlic minced
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp fresh thyme
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 425°F.
- Combine the sauce ingredients in a small blender or bowl. Mix thoroughly.
- Pat the pork tenderloin dry and place it in a baking dish or on a rimmed baking sheet.
- Brush about half of the honey mustard sauce over the pork. Reserve the remaining sauce for serving.
- Roast for 20 to 25 minutes, or until the thickest part of the pork reaches an internal temperature of 145°F.
- Let the pork rest for 5 to 10 minutes before slicing.
- Serve with the remaining honey mustard sauce.
Notes
Nutrition
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