With just 5 basic pantry staples and about 5 minutes of prep, you can prepare a juicy, tender, and absolutely delicious Mustard and Brown Sugar Baked Pork Tenderloin! This is one of the easiest dinners that you will ever serve, and it’s also high in protein and low in calories!
So many of you have loved the Honey Garlic Dijon Pork Tenderloin marinade that I shared last summer, which makes me really happy!
But sometimes you need a healthy dinner that comes together in less than 30 minutes, doesn’t require marinating time, and doesn’t use a grill. This baked pork tenderloin is 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.
This Mustard and Brown Sugar Baked Pork Tenderloin is such an easy way to prepare a delicious, healthy meal at the last minute. If you’ve got a tenderloin stashed away in your freezer, then you can probably skip a trip to the grocery store (hooray!).
Plus, the baked pork tenderloin is so versatile! You can serve it with just about any sides that your family will enjoy — including bread, pasta, rice, or couscous. Add a salad, steamed broccoli, or some Slow Cooker Southern Green Beans for a feast that your family will devour.
There’s no need to let them in on the secret — that you only spent about 5 minutes preparing the meal!
MUSTARD AND BROWN SUGAR BAKED PORK TENDERLOIN
Mustard and Brown Sugar Baked Pork Tenderloin
Ingredients
- 1 tablespoon brown sugar
- 1 tablespoon yellow mustard
- ½ teaspoon salt
- Dash of pepper
- 1 1 lb. pork tenderloin
Instructions
- Preheat oven to 425 degrees F.
- In a small bowl, stir together first 4 ingredients (brown sugar through pepper).
- Line a dish or rimmed baking sheet with foil or parchment for easy cleanup. Spray the dish or baking sheet with cooking spray.
- Place pork on the prepared baking sheet. Pat dry with a paper towel.
- Rub brown sugar mixture all over the pork.
- Bake pork for 20-30 minutes, or until a thermometer reads 145 degrees F.
- Remove from oven, tent with foil, and allow to rest for about 5 minutes before slicing and serving.
Recipe Notes
Cooking for a Larger Family? Pork tenderloins are often sold in packs of two. Bake two tenderloins on the same baking sheet and just double the mustard mixture so that you have enough rub for both of the tenderloins. Baking instructions remain the same!
Want to Prep Ahead? Place the pork on the baking sheet (or in a dish) and rub with mustard mixture. Cover and keep in the refrigerator for up to 24 hours. Bake according to instructions above.
I definitely get stuck in that chicken rut and my husband always loves pork, so this looks perfect! You sold me on five ingredients and five minutes of prep time. Another winner for dinner, Blair! Love your photos, too!
Thanks, Gayle! No chicken ruts allowed! 🙂
Blair: This looks wonderful! I served your beef tenderloin with the bourbon glaze for Christmas dinner this year, and it was a huge hit so I know this one will rank right up there. I also enjoy fixing turkey tenderloins quite often. Would this mustard and brown sugar glaze work with turkey? Love your photos of the beautiful Virginia countryside!
Hi, Stephanie! Thanks so much for your note! I’m glad that you enjoyed the beef for Christmas! We had it that evening as well, and it’s always a hit in our house. 🙂
Yes, I think the mustard and brown sugar glaze would be delicious on chicken or turkey as well! Enjoy!
I’m not much of a ,eat eater but I think I’d love this because it seems like it’s so full of flavour! Yum!
Yes, it’s a WINNER! 🙂
This sounds delicious and pork tenderloins are on sale this week so we are in! Just a quick question can I use dijon or another mustard without changing flavor too much? My hunny just does not like yellow 🙁 Or do you think with the brown sugar he won’t even notice? Thanks, so glad I found your page you have awesome recipes
Hi, Licia! Yes, you can definitely use the Dijon if that’s his preference.
My little boys don’t like mustard at all, but they gobble up this pork (so your guy might not even really notice it). 🙂
Thanks so much Blair, It is my meal plan for the evening. I have saved many of your recipes this past 24 hours! This week is definitely covered by you.
Wonderful! I’m so glad that you’ll be enjoying our recipes this week, Licia! 🙂
What would you serve with this? It sounds delicious
Hi, Rebecca! This is one of those great entrees that pairs nicely with just about anything! Oven roasted potatoes or baked potatoes would be good, a loaf of French bread or some dinner rolls would be good, or rice or buttered pasta would work. Basically, whatever your family enjoys! Veggies are flexible, too — I often just go with a simple green salad, but you can also serve roasted broccoli, roasted asparagus, peas, roasted carrots, etc. Just use the search bar on my site (in the righthand side bar) to search for specific recipes or use the drop down menu under “Recipes” to search for the “Sides” category. Hope that helps!