With just 5 basic pantry staples and about 5 minutes of prep, you can prepare a juicy, tender, and healthy Mustard and Brown Sugar Baked Pork Tenderloin! This easy dinner recipe is also high in protein and low in calories!
How to Make Baked Pork Tenderloin | 1-Minute Video
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 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.
How to Bake Pork Tenderloin
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!).
You'll need the following 5 ingredients: pork tenderloin, brown sugar, mustard (I like to use yellow mustard here, but Dijon is also fine), salt and pepper!
Simply combine the mustard, brown sugar, salt and pepper in a small bowl. Pat the pork dry, rub with the mustard mixture, and your job is done! See? 5 minutes of prep!
How Long to Bake Pork Tenderloin in the Oven at 425 Degrees F
This baked pork tenderloin recipe cooks in a 425 degree F oven for 20-30 minutes, or until the internal temperature of the pork reaches 145 degrees F.
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!
Tent the baked pork with foil and allow to rest for 5 minutes before slicing and serving!
What to Serve with Baked Pork Tenderloin
This easy pork tenderloin recipe is so versatile! You can serve it with just about any sides that your family will enjoy -- including no-knead bread, dinner rolls, crescent rolls, buttermilk biscuits, pasta, rice, or couscous. Add a salad, steamed broccoli, or some Southern Slow Cooker 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!
Cook's Tips and Recipe Variations
- Be sure that you don't overcook the pork, or it will dry out. I always use a meat thermometer so that I know exactly when the meat reaches 145 degrees F inside. The pork will continue to cook and rise in temperature as it rests, so if you check it and it's close to 145 pull it out and let it finish on the counter.
- I often use yellow mustard in this recipe, but Dijon mustard also works well!
- If you're cooking for a larger family of 4 or more, I suggest doubling the recipe and preparing two tenderloins. You can bake them side-by-side on the same baking sheet, so there's no added effort! Just make twice as much mustard glaze. Cooking time remains the same.
- 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!
More Easy, Top Rated Pork Tenderloin Recipes to Try
- One Dish Garlic and Herb Pork Tenderloin
- 4-Ingredient Bacon Wrapped Pork Tenderloin
- Honey Garlic Dijon Pork Tenderloin Marinade
- 4-Ingredient Boneless Pork Loin Roast Recipe
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.
Video
Notes
- Be sure that you don't overcook the pork, or it will dry out. I always use a meat thermometer so that I know exactly when the meat reaches 145 degrees F inside. The pork will continue to cook and rise in temperature as it rests, so if you check it and it's close to 145 pull it out and let it finish on the counter.
- I often use yellow mustard in this recipe, but Dijon mustard also works well!
- If you're cooking for a larger family of 4 or more, I suggest doubling the recipe and preparing two tenderloins. You can bake them side-by-side on the same baking sheet, so there's no added effort! Just make twice as much mustard glaze. Cooking time remains the same.
- 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!
Thank you so much for this!! Rare is the recipe that both of my sons like, and even rarer something that the grownups like too, but this was a slam dunk! Super easy and took no time at all. Good tip on using the meat thermometer. Thank you for making the first Monday of the New Year a winner for us!
Yay! So glad that your boys approved too, Moira! That's always an issue for me, too -- finding something that all of my boys will eat. 🙂 Happy New Year!
This is the second time I've made this recipe. I LOVE it! I doubled the mustard-brown sugar combo and injected the pork loin (cutbto be about 1 lb) and it carried the flavor into the pork loin. I also roasted some potatoes in the same pan and glazed them with the mustard and brown sugar, too!! I highly recommend trying the recipe!!
Sounds amazing, Laura! I'm so glad that you've enjoyed the recipe. Thanks for sharing your tips, too. 🙂
Try to inject it as well as rubbing the outside. That helped capture the flavor for me.
This was my first time making pork tenderloin. Your recipe was easy to execute and tasty! I loved how basic yet flavorful the ingredients were. I added a sprinkle of smoked paprika and tarragon on top of mine and served it with a drizzle of honey mustard sauce I made with the brown sugar, mustard, smudge of blood orange juice and unrefined coconut oil. My husband loved this dish!!! I was even more pleased when I read how nutrient rich tenderloin is. A win win!
Thank you! I'm so glad that you and your husband both enjoyed it! 🙂
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!
Thanks, Anita! I'm so glad that it was a hit! 🙂
Cooking this now and it smells great! I just realized my thermometer battery is dead so I’m hoping 25 mins will be a safe cook time. I tripled the sauce, using yellow mustard and whole grain Dijon together, and added minced garlic. I am serving with roasted potatoes, corn, peas, and salad.
Hope you enjoyed the meal, Ashley! 🙂
Great recipe! Our pork loin turned out very moist and tasty! Thank you
That's awesome! Thanks, Jazsmine!
I really don’t enjoy cooking and I’m not a great cook, but I was very surprised how easy this was, and it turned out perfect. My family loved it!
That's so good to hear! Thanks, Kathy!
This is hands down the best pork tenderloin I’ve ever tasted!! I did not have brown sugar, but I had molasses, so I used regular white sugar combined with molasses. It’s sooo good! Thanks for this simple, quick, budget friendly yummy yum yum recipe!
Thank you, Deidre! I'm so glad that you were able to make it work with the ingredients that you had in your kitchen. Thanks for taking the time to come back here and let me know. 🙂
Thank you! I was skeptical about the yellow mustard, but this was lovely.
Thank you, Katie!
If my piece of pork is larger, do I need to increase the time as well? thanks!
Hi, Pam! Yes -- you'll likely need to increase the cooking time to account for a larger piece of meat. A meat thermometer is the easiest way to know when the pork is done. You'll want it to reach an internal temp of 145 degrees F. Enjoy!
Thank you! My meat is currently frozen, think it should be thawed first or cook as is? As you can tell, cooking pork is not something I do often 😉 Thanks!
Hey, Pam! No problem -- this is a great recipe to start with. You'll do fine! 🙂
I would definitely thaw the pork before cooking it, though.
I fixed this with yellow mustard a few weeks ago and both my husband and I loved it. Have 'you' tried it with dijon mustard instead of yellow? If so, which did you like best? Thanks, Donna
Hi, Donna! I haven't tried it with the Dijon, but I think it should work fine. The Dijon version would just be a bit more "spicy" or zesty, so it's really a matter of personal preference. My husband and boys much prefer the yellow mustard, so that's what I've always used. 🙂
If you inject it, the flavor carries better
Have you ever made this in a slow cooker?
Hi, Bridget! No, I haven't. But I do have another slow cooker pork tenderloin recipe here, which you could probably reference for cooking time/temp (but use the mustard and brown sugar instead): https://www.theseasonedmom.com/slow-cooker-pork-tenderloin/
Let me know if you give it a shot! 🙂