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You only need 5 ingredients and about 5 minutes to prepare this tender, juicy, and healthy Honey Dijon Roasted Pork Tenderloin! It might look like a fancy holiday meal, but the easy pork tenderloin recipe will soon become your go-to weeknight dinner. Pair the sweet and savory meat with a side of rice, a skillet of cornbread, or a crisp Caesar salad.

Overhead shot of hands holding a tray of honey dijon roasted pork tenderloin with fresh herb garnish.

Roast Pork Tenderloin Recipe

Pork tenderloin is a staple in so many kitchens because it’s an affordable, lean cut of meat that offers a nice alternative to chicken. Since pork tenderloin cooks quickly, this particular cut is ideal for family-friendly, busy weeknight dinners. Our honey Dijon roasted pork tenderloin recipe feels fancy with a sweet and savory glaze, but it truly couldn’t be easier!

Easy Pork Tenderloin Recipe

Searing pork tenderloin in a cast iron skillet before roasting in the oven can lock in flavor and give the meat a nice crusty exterior; however, it’s not absolutely necessary. Sometimes an easy, hands-off recipe is more appealing (especially on a busy evening), and that’s where the broiler comes in!

You’ll roast the tenderloin covered in the oven to lock in moisture, and then transfer the meat to the broiler towards the end of the cooking time. Let the broiler work its magic, giving the meat that crispy, flavorful, seared crust on the outside that we all love — without any hands-on effort on the stovetop! I’m telling you, this recipe is easy.

Oven roasted pork tenderloin recipe served on a blue and white plate on a wooden table.

The Difference Between Pork Loin and Pork Tenderloin

Pork tenderloin, a smaller cut that generally weighs about 1 pound, does not come from the same part of the pig as the larger pork loin. Since pork tenderloin is naturally lean and tender, it does well when cooked quickly at high temperatures. By contrast, pork loin lends itself well to slower roasting or grilling techniques. For more details about these two different cuts of meat, check out this article. Today, we’re focused only on the pork tenderloin!

Whisking together Dijon mustard and honey with herbs in a small white bowl

Ingredients

This is a quick overview of the ingredients that you’ll need for the best roasted pork tenderloin recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

  • Pork tenderloin: smaller than many other cuts of pork, the tenderloin generally weighs about 1 pound. This is not cut from the same part of the animal as the larger pork loin. Since pork tenderloin is naturally lean and tender, it does well when cooked quickly at high temperatures. By contrast, pork loin lends itself well to slower roasting, smoking, Crock Pot, or grilling techniques.
  • Dijon mustard: spicy, flavorful, and perfect with pork! I like stone ground Dijon in this recipe, which adds even more texture to the outside of the meat; however, you can substitute with regular smooth or creamy Dijon if that’s what you have on hand.
  • Honey: creates a sweet and sticky glaze that nicely balances the spicy mustard. The sugars in the honey caramelize under the heat of the broiler, giving the meat a crispy exterior.
  • Thyme or rosemary: fragrant, savory herbs that pair well with pork. Use fresh herbs for the best flavor.
  • Sweet onion: used as a roasting bed for the pork tenderloin, infusing the meat with even more flavor as it cooks.
  • Kosher salt and ground black pepper: to season the meat.
Brushing honey Dijon glaze on a pork tenderloin in a roasting pan.

How to Roast Pork Tenderloin

This recipe is about as easy as it gets, and it might just become one of your favorite ways to cook pork!

  1. In a small bowl, stir together the mustard, honey, and thyme.
  2. Place the sliced onion in a single layer in the bottom of a baking dish or roasting pan.
  3. Trim the silver skin (if necessary), pat the tenderloin dry, and season with salt and pepper on all sides.
  4. Place the pork on top of the sliced onions in the dish.
  5. Brush about half of the mustard glaze over the pork.
  6. Cover the dish with foil.
  7. Bake in a 400°F oven for 25 minutes.
  8. Remove the cover, brush the pork with additional mustard sauce, and place the pork under the broiler.
  9. Broil for 5 minutes, or until the exterior is browned and crispy and the meat is cooked through.
  10. Remove the pork from the oven and allow the meat to rest for about 10 minutes before slicing with a sharp knife and serving.
Roast pork tenderloin with honey mustard glaze in a cast iron roasting pan.

How to Make Pork Tenderloin Juicy

Not overcooking the meat is the key to preventing the pork tenderloin from drying out. Since this particular cut of meat is already very tender and lean, it does best when cooked quickly at a high temperature (by contrast, a tougher, fattier cut like a pork shoulder does best when cooked low and slow). If you roast the tenderloin at a low temperature or for too long, you risk drying out the meat, resulting in a tougher, chewier texture. For a juicy pork tenderloin, you’re looking for a medium finish (about 145°F when a meat thermometer is inserted into the thickest part of the meat).

How to Know When Pork Tenderloin is Done

Total cooking time will vary depending on the size, thickness, and temperature of your pork when it goes into the oven. As a result, I always recommend using a meat thermometer to know when your pork is done. The tenderloin is ready to come out of the oven when it reaches an internal temperature of 140-150°F. The temperature will continue to rise as it rests, and you want to make sure that you don’t overcook the meat (because it can become dry).

Anywhere between 140°F and 160°F is fine; however, cooking it more towards medium (145°F) will produce juicier pork. Always rest the meat for at least 5-10 minutes before slicing and serving.

What color is cooked pork tenderloin?

According to the National Pork Board, it’s perfectly safe to consume medium pork (that’s cooked to about 145°F). At this stage, the pork will have a slight touch of pink in the center and will be at its juiciest!

Serving Suggestions

Here are some of our favorite pork tenderloin sides:

Fork on a platter of the best roast pork tenderloin recipe with rosemary and thyme.

Storage

Store leftover pork in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Sliced tenderloin is delicious on sandwiches the next day!

How to Reheat

Place the pork on a sheet pan and warm in a 325°F oven just until heated through (about 10-15 minutes). Be careful not to overheat, or the tenderloin will become dry. You can also reheat individual portions of pork in the microwave for 1-2 minutes.

Recipe Variations for Oven Roasted Pork Tenderloin

  • Season the pork tenderloin with other herbs and spices. In addition to the salt and pepper, try garlic powder, paprika, onion powder, ground cumin, or our favorite all-purpose House seasoning blend. Thyme and rosemary work really well with pork, but you might also like to try parsley, chives, basil, or oregano.
  • A single pork tenderloin is typically just 1 lb. of meat, making it an appropriate amount of food for 2-4 people (depending on the size of your appetite). If you’re feeding a larger family of 4-5, I recommend doubling all of the ingredients and roasting two tenderloins.
  • I like stone ground Dijon in this recipe, which adds even more texture to the outside of the meat; however, you can substitute with regular smooth or creamy Dijon if that’s what you have on hand.
  • Swap out the honey and use brown sugar instead. You need some sugar, though, for caramelization on the outside of the meat.
Overhead shot of sliced honey mustard oven roasted pork tenderloin on a blue and white tray.

Tips for the Best Roasted Pork Tenderloin Recipe

  • The salt and honey are necessary for seasoning the meat and for encouraging caramelization on the outside of the pork.
  • Allow the pork to sit on the counter and come to room temperature for about 30 minutes before roasting. This will help the meat cook evenly.
  • The total cooking time may vary, depending on the size, thickness, and temperature of your pork when it goes in the oven. As a result, use a meat thermometer to know exactly when your pork reaches the desired level of doneness.
  • Let the pork rest for at least 5-10 minutes before slicing and serving. This will give the juices a chance to redistribute so that your meat is as juicy as possible.
  • Pork tenderloin is a healthy option for most diets. The extra-lean meat is high in protein and a rich source of B vitamins and selenium. One 4-ounce serving of pork tenderloin has almost 24 grams of protein, 0 carbohydrates, less than 4 grams of fat, and just 136 calories. The American Heart Association has certified pork tenderloin as a heart healthy food, so eat up and enjoy!
Overhead shot of a sliced roasted pork tenderloin with onions and herbs.

More Pork Recipes to Try

Overhead shot of hands holding a tray of honey dijon roasted pork tenderloin with fresh herb garnish.

Honey Dijon Roasted Pork Tenderloin

5 from 8 votes
Prep: 5 minutes
Cook: 30 minutes
Resting Time 10 minutes
Total: 45 minutes
Servings 3 servings
Calories 231 kcal
You only need 5 ingredients and about 5 minutes to prepare this tender, juicy, and healthy Honey Dijon Roasted Pork Tenderloin!

Ingredients
  

  • 1 (1 lb.) pork tenderloin
  • 2 tablespoons stone ground Dijon mustard
  • 2 tablespoons honey
  • 1 teaspoon minced fresh thyme or rosemary leaves
  • 1 sweet onion thinly sliced
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400°F. Grease a baking dish or roasting pan.
  • In a small bowl, stir together mustard, honey, and thyme or rosemary.
  • Place sliced onion in a single layer in the bottom of the prepared dish.
  • Pat the pork dry. Season with salt and pepper on all sides, and then place on top of the sliced onions in the dish.
  • Brush about half of the mustard mixture over the pork.
  • Cover with foil and bake for 25 minutes.
  • Turn the oven setting to "BROIL" on high.
  • Remove the cover, brush the pork with additional mustard sauce, and place about 4-6 inches under the broiler for about 5 minutes, or until a crispy crust forms on top and the pork reaches an internal temperature of 140-150°F.
  • Remove the dish from the oven and allow the pork to rest for about 10 minutes before slicing and serving. Garnish with additional fresh herbs, if desired.

Notes

  • The salt and honey are necessary for seasoning the meat and for encouraging caramelization on the outside of the pork.
  • Allow the pork to sit on the counter and come to room temperature for about 30 minutes before roasting. This will help the meat cook evenly.
  • The total cooking time may vary, depending on the size, thickness, and temperature of your pork when it goes in the oven. As a result, use a meat thermometer to know exactly when your pork reaches the desired level of doneness.
  • Let the pork rest for at least 5-10 minutes before slicing and serving. This will give the juices a chance to redistribute so that your meat is as juicy as possible.
  • Season the pork tenderloin with other herbs and spices. In addition to the salt and pepper, try garlic powder, paprika, onion powder, ground cumin, or our favorite all-purpose House seasoning blend. Thyme and rosemary work really well with pork, but you might also like to try parsley, chives, basil, or oregano.
  • A single pork tenderloin is typically just 1 lb. of meat, making it an appropriate amount of food for 2-4 people (depending on the size of your appetite). If you’re feeding a larger family of 4-5, I recommend doubling all of the ingredients and roasting two tenderloins.
  • I like stone ground Dijon in this recipe, which adds even more texture to the outside of the meat; however, you can substitute with regular smooth or creamy Dijon if that’s what you have on hand.
  • Swap out the honey and use brown sugar instead. You need that sugar, though, for caramelization on the outside of the meat.

Nutrition

Serving: 1/3 of the pork and glazeCalories: 231kcalCarbohydrates: 12gProtein: 32gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 98mgSodium: 193mgPotassium: 615mgFiber: 1gSugar: 12gVitamin A: 10IUVitamin C: 1mgCalcium: 16mgIron: 2mg
Keyword: honey dijon pork, oven roasted pork tenderloin, Roast Pork Tenderloin, roasted pork tenderloin
Course: Dinner, Main Course
Cuisine: American
Author: Blair Lonergan

This recipe was originally published in March, 2016. The photos were updated in February, 2022.

 

blair

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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Comments

  1. This pork looks amazing, Blair! Your pictures are just gorgeous. I want to reach right through my screen and taste this! I always struggle with new ideas for pork tenderloin, so I’m loving this five ingredient dish. Pinned!

          1. Hi, Jen! Pork is done when it reaches an internal temperature of 145°F, so I typically stop cooking it (even under the broiler) when it gets to that general temperature range. The temp will continue to rise slightly as it rests.

      1. Hi Blair, I’ve enjoyed serving a few of your recipes this week. Tonight is the pork tenderloin. The onions gave off a lot of liquid and as a result, did not brown or look appealing. I’m gathering that you did not include them on the pork slices?

        1. Hi, Margaret! No, I just use the onion as a roasting rack and aromatics to flavor the meat as it cooks. I don’t typically serve them with the meat (although you certainly could if you want). 🙂

  2. Another pinning recipe! I LOVE how simple this is. We’ve started to eat more pork lately. It’s cheap, and prepared right, SO delicious. That crust – swooning over here!!!

  3. I made this for dinner tonight and we loved it! It was so quick and easy, and perfect for my family since my kids love pork tenderloin. Thank you! 🙂

    1. Yay! That’s great, Kristine! I’m so glad that you tried it, and I’m even happier that you enjoyed it. Thanks SO much for letting me know!!!

  4. 5 stars
    I made your recipe last night. My husband and I love mustard so I was attracted to your recipe. I loved the onions underneath the pork. Your picture is prettier than mine but it tasted very good. We don’t have fresh thyme growing in Michigan quite yet so I used dried. I will make again when I have my herbs growing this summer. This is an easy recipe too. I served with pureed cauliflower and green beans. Thanks for the recipe!

    1. Your dinner sounds delicious, Kaye (and super-healthy)! Now I want this for dinner with some pureed cauliflower as well — great addition! 🙂

  5. I would love to try this!! Do you thing it would make much of a difference if I didn’t include the onions? I really hate them but don’t want to waste a tenderloin if it will significantly change the moistness or quality of the recipe

    1. Hi, Nichola! The meat doesn’t really need an extra sauce beyond the honey dijon glaze that you put on top of it; however, if you would like a “dipping sauce” to use after the pork is baked, I would suggest doubling the honey dijon sauce from the recipe and setting aside half of it for serving later. You can thin it with a bit of water whisked in if you want it to be a pourable consistency. Hope that helps!

  6. If I have a bigger tenderloin how much longer would I need to cook it? Was thinking of slicing a 3ln tenderloin in half

    1. That’s a really big tenderloin, Melissa! They’re often sold in packages of two. Have you opened the package to make sure that you don’t have two separate tenderloins packed in there?

      If you’re really cooking a 3-lb. tenderloin, a good rule of thumb is to cook the tenderloin at 400 degrees for 10 minutes. Then reduce the heat to 350 degrees and continue roasting for about 20 minutes per pound. The best way to really tell if your meat is properly done, though, is to use a meat thermometer and remove it from the oven when it reaches between 140-150 degrees. Let it rest for about 10 minutes (it will continue cooking as it rests), and then slice and serve.

      Hope that helps!

      1. Thanks. Looks like it’s a pork loin so it was one big one. Oh well, I made it anyway. We shall see.. thanks for your help!

  7. This was excellent and my kids loved it! I cooked it in the oven, exactly as directed – came out great. Can’t wait to try it on the bbq!

  8. The thyme sprigs in the picture are there as garnish, arranged in the serving dish after the pork is cooked, and therefore would not impact the flavor of the pork itself. I’ve never seen a recipe include instructions for garnishing which is why I’m guessing they weren’t included here either.

  9. 5 stars
    Fabulous. Made this for friends tonight and everyone raves about it. I used a 2 pound tenderloin and used the meat thermometer. Made 1 1/2 the coating which worked perfectly. This one is definitely a keeper. Thank you.

  10. 5 stars
    Excellent photos, also love the recipe. I doubt mine will look that well but want to tried it anyway. Wish me luck Blair 🙂

  11. 5 stars
    This was amazingly simple and DELICIOUS!!! Followed exactly as written. Served with baked sweet potatoes and seasoned asparagus. Definitely a keeper…Thanks Blair