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!
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!
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 Make Baked 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 bread, 3-Ingredient 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!
Even more easy, top rated pork tenderloin recipes that you might enjoy:
- 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
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!
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
- 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!
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! 🙂
I made this dish tonight and it was absolutely delicious! My husband loved it and I will definitely be making it again.
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!
The first time I used this recipe I had a turkey tenderloin I’d pulled from the freezer. It was excellent!
Love the idea of using the turkey tenderloin, Sally. Great tip!
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!
Well Blair you’ve done it again…another easy and delicious recipe ! I went online to look for some different pork tenderloin ideas and the one l decided on happened to be one of your awesome recipes ! I didn’t change anything and it was so moist and not dry at all ! I served it with boiled red mini potatoes/butter , parmesan cheese , sour cream and diced green onions as well as kernel corn .. l had never cooked a roast uncovered and was pleasantly surprised with the end result .. This recipe is definitely a keeper and l will be making it often….everyone really enjoyed it ! I’ve tried and enjoyed so many of your recipes…keep them coming !! 🙂
Yay! You totally made my day! That meal sounds delicious. Thanks for letting me know! 🙂
Hello! Just wondering if you use light or dark brown sugar for the sauce.
Hi, Mary! I always use light brown sugar. 🙂
This is the first recipe I’ve tried of yours, as I just discovered you. Having made this a few times, I added garlic powder instead of salt this last time, and it upped it to another dimension. I’ve intentionally made extra sauce each time, and done two loins after the first go round, just for the leftovers. Take a little extra rub, mix with a tad of butter or mayo, and mix in a bit of commercially prepared ground horseradish. Perfect sandwich spread on homemade sourdough for the best sandwiches ever. My entire family seems to come over for pork night when I use your recipe, so I easily have to get the tenderloins at Costco for everyone to have enough, and for me to have leftovers for a sandwich or two ( I have to hide the extra).
Now I have to discover more of your recipes.
I’m so happy to hear that! Thank you!!
Thanks! Trying this one tonight. I love to use dry mustard & brown sugar for pork loin, but I’m out! This sounds delicious!
I’m excited to try this! Do you think it could be prepared in a slow cooker instead of the oven?
Hi, Rachelle! Yes, I do! It will obviously have a different texture, but the flavor will still be great. I normally cook pork tenderloin in the Crock Pot on LOW for 6-8 hours or on HIGH for 3-4 hours. It will be fall-apart tender when it’s done (you might even just prefer to shred it with two forks like pulled pork). Hope that helps!
Best pork loin recipe I have ever made. I bought a 1.88 loin so I had to roast it for 45 minutes to get to 145-147. Rested for 7 minutes until my sweet potato’s were done. Will definitely make this again.
Sounds perfect, Ann! I’m so glad that you loved it! 🙂
Hi, I am making this today for the second time. My husband and I loved it! I cooked it in my crockpot and it turned out moist and delicious. Thank you so much!
I have now added it to favorites. (Evidently, I failed to do so last time, so I had to scour the net this morning to find you again, haha)
Hi, Cindy! I’m so glad that you found the recipe again! 🙂 I’m also glad to know that it works well in the slow cooker. How long do you usually cook it in the Crock Pot? On low or high? Enjoy!
Just found your site and want to try this tonight. Think I could add minced garlic and it be ok?
Absolutely! Sounds like a delicious addition. Enjoy!
How long for a 5 lb loin?
Hi, Karen! A large pork loin will need a little bit different cooking method than the tenderloin. I would recommend following this recipe for your 5-lb roast, but you may need to increase that time to up to 70 minutes: https://www.theseasonedmom.com/4-ingredient-pork-loin-roast/
If you still want to use the mustard and brown sugar called for in this recipe, that’s fine. Just double the amount that you use, and add it to the pork during the final half of baking. Hope that helps, and enjoy!