This easy mustard pork tenderloin bakes in 30 minutes with 5 simple ingredients. Sweet, tangy, juicy, and perfect for quick weeknight dinners!
The Pork Tenderloin Recipe for Busy Weeknights
Sometimes you need a healthy dinner that comes together with minimal effort, doesn’t require marinating time, and doesn’t use a grill. This brown sugar and mustard pork tenderloin is cooked in the oven without searing — making it the answer to your prayers!
If you feel like you’re stuck in a chicken “rut” for dinner each night, then pork is a great alternative. With a similar mild taste and texture, it’s an easy way to keep the kiddos happy while mixing up the same old routine. If you’ve got a tenderloin stashed away in your freezer, then you can probably skip a trip to the grocery store (hooray!). This easy recipe uses kitchen staples and is such an easy way to prepare a delicious, healthy meal at the last minute.
Absolutely FANTASTIC! This is the best pork I have ever had or made. Easy, juicy, a few ingredients & delicious. Served it with sides of salt potatoes “upstate NY Summer produce”, steamed broccoli & tomato/onion/basil salad. Thank you for an awesome recipe. Love, love your recipes.
– Ferryal
Ingredient Notes and Tips for Success
- Pork Tenderloin: This cut is lean, tender, and quick-cooking. Be sure not to confuse it with pork loin, which is larger and takes longer to cook. Each pork tenderloin is approximately 1 lb. and serves 2-3 people, so you might need to double the ingredients if you’re feeding a larger family.
- Yellow Mustard: Classic yellow mustard gives the glaze its signature tangy flavor. You can substitute with Dijon or spicy brown mustard if you prefer.
- Brown Sugar: Adds sweetness and helps caramelize the glaze for a golden crust. Light or dark brown sugar both work well.
- Line the Baking Sheet: Use foil or parchment paper for easy cleanup and to prevent sticking.
- Use an Instant-Read Meat Thermometer: Pork is done when it reaches an internal temperature of 145°F. Avoid overcooking to keep it juicy. The pork will continue to cook and rise in temperature as it rests, so if you check it and it’s close to 145°F, pull it out and let it finish on the counter.
How to Bake Mustard Pork Tenderloin
- In a small bowl, stir together the mustard glaze by combining the brown sugar, mustard, salt, and pepper. It will look thick at first, but the sugar will dissolve in the mustard as you keep stirring.
- Pat the pork dry and place it on a parchment or foil-lined sheet pan. If using foil, give it a spritz with nonstick cooking spray before adding the pork (to prevent sticking).
- Rub or brush the mustard glaze all over the pork.
- Transfer the pan to a 425°F oven until the meat reaches an internal temperature of 145°F, about 20-25 minutes. Baking it at this high temperature gives the outside of the pork a nice crispy texture (as the sugars in the sauce caramelize), while the inside stays perfectly juicy! After removing it from the oven, tent the pork with foil and let it rest for 5-10 minutes. This helps the juices redistribute and brings the internal temp up slightly (carryover cooking).
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Mustard Pork Tenderloin
Equipment
- Rimmed baking sheet
- Instant Read Thermometer
Ingredients
- 1 tablespoon brown sugar
- 1 tablespoon yellow mustard
- ½ teaspoon kosher salt, plus extra for seasoning the meat
- Dash of ground black pepper, plus extra for seasoning the meat
- 1 (1 lb.) pork tenderloin
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet (or a baking dish) with foil or parchment paper for easy cleanup. If using foil, give it a spritz with nonstick cooking spray to prevent sticking.
- In a small bowl, stir together the brown sugar, mustard, salt, and pepper.
- Pat the pork dry with paper towels. Season the meat with a little bit of salt and pepper. Place the pork on the prepared baking sheet.
- Rub or brush the brown sugar mixture all over the pork.
- Bake the pork until it reaches an internal temperature of 145°F, about 20-25 minutes.
- Remove the pork from oven, tent with foil, and allow the meat to rest for about 5-10 minutes before slicing and serving.
Notes
Nutrition
Serving Suggestions
Serve the mustard pork tenderloin with roasted butternut squash soup, creamy baked mac and cheese, mashed potatoes with sour cream and chives, crispy seasoned roasted potatoes, or au gratin potatoes; Arkansas green beans, southern style green beans, steamed broccoli, broccoli cheese rice casserole, or sauteed asparagus with garlic and lemon; a simple side salad with buttermilk dressing or honey mustard dressing, cucumber tomato onion salad, or coleslaw; 3-ingredient buttermilk biscuits or dinner rolls. Then, add a pear crisp for dessert.
Preparation and Storage Tips
- How to Prep Ahead: You can baste the pork with the sauce in advance and keep the pork covered in the refrigerator until you’re ready to pop it in the oven. This is a great option if you’re entertaining guests.
- How to Store: Cool leftovers, then store in an airtight container in the fridge for 3-4 days.
- How to Freeze: Wrap tightly and freeze for up to 2 months. Thaw in refrigerator overnight.
- How to Reheat: Gently reheat the sliced pork in the microwave or in a 300°F oven until warmed through.
Recipe Variations
- Swap yellow mustard for Dijon mustard or spicy brown mustard for a slightly sharper, more zesty flavor.
- Add ¼ teaspoon garlic powder or onion powder to the rub for extra seasoning. Herbs are also a nice addition to the dish. You can mix about 1 teaspoon of finely chopped fresh herbs or a pinch of dried herbs into the glaze before baking, or sprinkle fresh herbs on top after roasting for a bright, aromatic finish. Good options include rosemary, thyme, tarragon, parsley, sage, and oregano.
- Stir in a teaspoon of apple cider vinegar for a bit more tang.
- Brush the pork with a little honey or maple syrup before baking for extra sweetness.
- For an even crispier, charred exterior, place the pork under the broiler for the final 1-2 minutes. Don’t use parchment paper, though! Line the pan with foil if you plan to try this.
Made this for dinner tonight and it was delicious! Flavor was slightly sweet and mustard tanginess was balanced by the brown sugar. We both loved it!
– Anita
More Popular Pork Tenderloin Recipes
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Originally published in December, 2017, this post was updated in August, 2025.
This was so easy and came out sooo moist.
Awesome! Thank you, Mary Ann!
So simple and yet so good. I have tried much more elaborate recipes, but this was super tasty and the tenderloins were so moist.
Thank you, Karen! We’re so happy you enjoyed it.
Absolutely FANTASTC! This is the best pork I have ever had or made. Easy, juicy, a few ingredients & delicious. Served it with sides of salt potatoes “upstate NY Summer produce”, steamed broccoli & tomato/onion/basil salad.
Thank you for an awesome recipe. Love, love your recipes.
Thank you so much, Ferryal! We’re so glad you enjoyed it and appreciate your support!
Can I cook this on the grill?
Sure! Just make sure it reaches an internal temperature of 145 degrees F.
I thought this recipe was very bland although I do appreciate many other people liked it. I gave it 3 stars for ease.
Hi Jenna,
We’re sorry you didn’t love the recipe but appreciate your feedback. We hope you continue to enjoy others on the site!