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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!

Close shot of baked pork tenderloin with mustard marinade in background

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.

Vertical image of mustard and brown sugar baked pork tenderloin on baking sheet.

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!

Horizontal photograph of baked pork tenderloin with mustard glaze.

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!
    Bright vertical photograph of baked pork tenderloin on baking sheet.

More Easy, Top Rated Pork Tenderloin Recipes to Try

Mustard and Brown Sugar Baked Pork Tenderloin

4.88 from 32 votes
Prep: 5 minutes
Cook: 20 minutes
Resting Time 5 minutes
Total: 25 minutes
Servings 2 -3 people
Calories 202 kcal
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!


  • 1 tablespoon brown sugar
  • 1 tablespoon yellow mustard
  • ½ teaspoon salt
  • Dash of pepper
  • 1 (1 lb.) pork tenderloin


  • 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.



  • 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!


Serving: 1/3 of the tenderloinCalories: 202kcalCarbohydrates: 6.5gProtein: 31.8gFat: 5.4gSaturated Fat: 1.7gCholesterol: 97.3mgSodium: 521.4mgFiber: 0.2gSugar: 4.5g
Keyword: baked pork tenderloin, easy pork recipe, pork tenderloin recipe
Course: Dinner
Cuisine: American
Author: Blair Lonergan

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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  1. 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!

    1. 5 stars
      I made this dish tonight and it was absolutely delicious! My husband loved it and I will definitely be making it again.

      1. Hi, I really want to try this re ile but I’m afraid yellow mustard would be too strong because its only yellow mustard and same amount of brown sugar, does it taste to musterdy lol please let me know? Thank you

        1. Hi, Patty! I’ve never found it to have too strong of a mustard flavor (in fact, my kids eat it, and they don’t normally like yellow mustard). It’s definitely a matter of personal preference, though. 🙂

  2. 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!

    1. 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!

      1. The first time I used this recipe I had a turkey tenderloin I’d pulled from the freezer. It was excellent!

  3. 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!

  4. 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

    1. 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). 🙂

      1. 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.

    2. 5 stars
      My husband and I love this recipe as is. Simple, delicious and moist. Easy for weeknight and good enough for guests.

    3. I don’t like yellow mustard either, but when my husband cooks with it like in this recipe, I have no problem. Cooking it like this changes the flavor, try it without telling him and he will probably never know it’s in there.

    1. 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!

  5. 5 stars
    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 !! 🙂

  6. 5 stars
    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.

    1. Thanks! Trying this one tonight. I love to use dry mustard & brown sugar for pork loin, but I’m out! This sounds delicious!

    1. 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!

      1. Hi, thinking about making this week. You mentioned the texture would be different slow cooking it in a crock pot, instead of the oven. What would be the difference?

        1. Hi, Deborah! I find that when you slow cook pork tenderloin for a long time (7-8 hours on low), it becomes fall-apart tender and can basically be shred with two forks — kind of like pulled pork barbecue. It works well and tastes good, but it’s just a different texture than when you bake it in the oven just until it’s cooked through.

          If you cook pork tenderloin for a shorter amount of time in the slow cooker, it can be challenging to get it just right so that it’s still a little pink (while still fully cooked) and can be easily sliced. Every slow cooker is different, so if you want it slice-able, you need to keep an eye on it and remove it from the Crock Pot when it reaches an internal temp of 145 degrees F.

          Hope that helps!

          1. Yes thank you! I’ve decided to do this in the oven tonight. I’ll post again, how it turned out! 🙂

          2. I cooked this in the oven Monday night and it was fantastic. Now I’m making it for a friend, but I need to use the crockpot. Do I add water if cooking in the crockpot?

          3. Hi, Kerri! No, I wouldn’t add liquid unless you want to shred the pork at the end and stir it into a sauce. The slow cooker will naturally create a lot of liquid in the pot from condensation as it cooks, so you shouldn’t need any extra liquid. Hope that helps!

  7. 5 stars
    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.

  8. 5 stars
    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)

    1. 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!

    1. 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!

  9. Than recipe is incomplete. I see in the picture a very watering dressing that it seems that should have more ingredients. also I see some herbs that are no mentioned.

    1. Hi, Iris! All of the ingredients are included in the recipe. The herbs are merely an optional garnish, never required or necessary for the recipe itself. Hope you get to try it — it’s delicious! 🙂

      1. Will the pork cook at this temperature to medium with some pink ….. always afraid of over cooking pork ?
        Really appreciate your help !!

        1. Hi, Patricia! Yes! However, if you’re unsure, it’s always best to use a meat thermometer to test the temperature of your pork. That way you can pull it out of the oven when it reaches the point that you prefer. The USDA’s minimum recommended temperature for pork is 145 degrees F, so that will give you a safely cooked meat without over-cooking it. 🙂

  10. 5 stars
    Made this today and it was SUPERB! I used my slow cooker and made extra sauce so that I could add in a thickener 30 min before serving and get a gravy. Hands down the best pork tenderloin I have ever eaten!

  11. So you might not get this in time but… We always buy loins/tenderloins when they are on sell and slice them to grill. I’m going to sear them tonight but normally how would I use this recipe if they are already chopped? THANKS A MILLION!

    1. Hi, K! If you’re using chopped pork tenderloin, you could toss the pieces in the mustard and brown sugar mixture to coat. Then bake or pan-sear, as desired!

  12. 5 stars
    Made this tonight but since I can’t leave a recipe alone I added some horseradish sauce. Wonderfully balanced and so good! Makes sense since one would do this with a ham! Was really delicious and will do this again! Thanks

    1. Are they tenderloins or are they pork loins? I just haven’t seen a tenderloin that weighs 2.5 lbs., so it makes me think it might be a loin? If it’s a pork loin, I would suggest roasting at 350 degrees For about 20-25 minutes per pound. The best way to know when the meat is done is to use a meat thermometer. You know that the pork is ready when it reaches an internal temperature of 145 degrees F. Enjoy!

  13. They are tenderloins but may be 2 per package. All together it’s about 4 pounds. I wanna try this recipe tomorrow for family. Not sure how long to bake them and should I put the glaze on for the whole duration?

    1. Oh, yes!! I bet it’s two tenderloins per package. That’s often how they’re sold. Assuming it’s two tenderloins that are about 1 – 1.25 lbs. total, you can just follow the recipe exactly as written. If you’re cooking 4 in the oven at the same time, you may need to add a few extra minutes to the total cooking time (but it really shouldn’t be a huge difference). Enjoy!

  14. 5 stars
    This was amazing and SO easy!! I also made two tenderloins, enough for leftovers. I have two teenagers, one that is picky, and they both went back for seconds!!

  15. 5 stars
    I found your recipe and cooked it tonight I had a small pork tenderloin and followed your recipe except I used Splenda Brown Sugar. My husband and absolutely loved it. So simple yet so good. I will definitely make it again. So happy I found you!

  16. I have pork and would love to make this recipe. What is the sauce in the pictures?
    1tbsn of mustard and brown sugar doesn’t seem it will create a sauce like that for serving…?

    1. Hi, Christine! The sauce is just the mustard, brown sugar, salt and pepper mixture shown in the recipe. Just make more if you want to have extra for serving. So keeping the proportions the same, you would stir together equal parts mustard and brown sugar, plus the salt and pepper. Hope that helps!

  17. 5 stars
    Absolutely awesome!! It has restaurants quality.
    My husband is not a pork tenderloin lover.
    He said yuck before dinner but he devoured it and loved the sauce.
    Thanks so much for your recipe. No more bacon wrapped tenderloin for me!

  18. 5 stars
    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!

    1. 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!

  19. 5 stars
    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!!

  20. 5 stars
    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!

  21. 5 stars
    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!

  22. 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.

  23. 5 stars
    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!

  24. 5 stars
    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!

    1. 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. 🙂

    1. 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!

      1. 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!

        1. 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.

        2. 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

          1. 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. 🙂

  25. 5 stars
    So simple and yet so good. I have tried much more elaborate recipes, but this was super tasty and the tenderloins were so moist.

  26. 5 stars
    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.

    1. Thank you so much, Ferryal! We’re so glad you enjoyed it and appreciate your support!

  27. 1 star
    I’m sorry, but this was absolutely terrible. The sauce was downright bitter (used a brand new, bought yesterday bottle of mustard). Neither I nor my kids would eat it. (My husband eats ANYTHING.). Wasted 2 pork tenderloins and even the dogs won’t touch it. Now I have to figure out how to fix it because we can’t afford to throw it out.