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 this clean eating dinner is about to become your go-to weeknight special!
Pork is so underrated, isn't it? It often gets overlooked in favor of "the other white meat," but I swear...every time I serve pork, Keith and the boys devour it! This simple roasted pork tenderloin was no exception! Note to self: BUY MORE PORK! ?
I've tasted my fair share of dried out pork tenderloin over the years, but if it's cooked right it doesn't have to be bland, boring, and chewy!
And something about the combination of sweet honey with the tangy mustard and fresh herbs and onions just gives this piece of meat so much delicious flavor. Plus, you gotta love the crust that forms on the outside...LOOK at that!
As usual, my favorite part about this whole darn recipe is the fact that it's EASY. And that it only requires a few pantry ingredients and a few minutes of my already-short time. Can you relate?! Your family will love this healthy dinner option!
What You Need
- Pork tenderloin: I used 1 lb to serve 4 people. Make sure to buy good quality meat for best results.
- Dijon mustard: spicy and flavorful and perfect with pork
- Honey: creates a sweet and sticky glaze and helps balance out the spicy mustard
- Thyme: a really delicious and fragrant herb, make sure to use fresh for best flavor
- Sweet onion: used as a bed for the pork loin and also adds flavor
- Salt and pepper: to season
How Can I Tell That The Pork Is Cooked?
The pork should have an internal temperature of 140-150 degrees F. I like to use a meat thermometer to check it's cooked through. It's especially handy when cooking large roasted like this.
At this temperature, the pork will be blushing pink, tender, juicy and delicious, just as it should be!
How to Make Dijon Honey Roast Pork Tenderloin
- In a small bowl, stir together mustard, honey, and thyme.
- Place sliced onion in a single layer in bottom of prepared dish.
- Season pork with salt and pepper on all sides, and then place on top of onion in the dish.
- Brush half of the mustard mixture over the pork.
- Cover with foil and bake.
- Remove cover, brush with remaining mustard sauce, and put under the broiler.
- Remove from oven and allow pork to rest before slicing and serving.
Top Tips for Making Pork Tenderloin
- Use a meat thermometer to check your meat is cooked through
- Buy high-quality pork for best results and flavor
- I like to keep this dish simple but feel free to add different herbs and spices
- Leftovers are great with salad or in sandwiches
- Leftovers can be stored in the fridge for around 3 days or frozen
Serving Suggestions
To keep things light you could serve this pork tenderloin in slices with salad. It's also a great way to eat it cold if you have leftovers.
Other favorite sides of mine are roasted potatoes, grilled veggies, and even beans. This pork is so versatile you can serve it with whatever you like!
Other easy pork tenderloin recipes that you might enjoy:
- One Dish Garlic and Herb Pork Tenderloin
- 4-Ingredient Bacon Wrapped Pork Tenderloin
- Mustard and Brown Sugar Baked Pork Tenderloin
- Honey Garlic Dijon Pork Tenderloin Marinade
Honey Dijon Roasted Pork Tenderloin
Ingredients
- 1 (1 lb.) pork tenderloin
- 2 tablespoons whole grain Dijon mustard
- 2 tablespoons honey
- 1 teaspoon minced fresh thyme leaves
- 1 sweet onion thinly sliced
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F. Spray a baking dish with cooking spray.
- In a small bowl, stir together mustard, honey, and thyme.
- Place sliced onion in a single layer in bottom of prepared dish.
- Season pork with salt and pepper on all sides, and then place on top of onion in the dish.
- Brush half of the mustard mixture over the pork.
- Cover with foil and bake for 25 minutes.
- Remove cover, brush with remaining mustard sauce, and put under the broiler for about 5 minutes (or until a crispy crust forms on top), and pork reaches an internal temperature of 140-150 degrees F.
- Remove from oven and allow pork to rest for about 10 minutes before slicing and serving.
Notes
- Use a meat thermometer to check your meat is cooked through
- Buy high-quality pork for best results and flavor
- I like to keep this dish simple but feel free to add different herbs and spices
- Leftovers are great with salad or in sandwiches
- Leftovers can be stored in the fridge for around 3 days or frozen
Nutrition
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!
Thank you, Gayle! I know...I always struggle with new pork ideas, too. This is a great one to try!
If I have a 4lb pork loin can I do the same but for how long?
Hi, Diane! Yes -- you can! Here's a recipe that I love for roasted pork loin: https://www.theseasonedmom.com/4-ingredient-pork-loin-roast/
You can use this Honey Dijon sauce, but follow the cooking instructions for the 4-lb pork loin in that other recipe. Hope that helps!
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!!!
Thanks so much for the Pinterest love, Chrissa! I know -- that crust is the best part, right?! 🙂
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! 🙂
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!!!
Wonderful recipes
Thank you, Fabiola! 🙂
MY PROBLEM IS THAT MY PORK ALWAYS TURNS OUT DRY. WHY IS THIS?
Hey, Renee! I would imagine that maybe it cooks too long? Not sure!
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!
Your dinner sounds delicious, Kaye (and super-healthy)! Now I want this for dinner with some pureed cauliflower as well -- great addition! 🙂
Oh I like the cauliflower, green beans idea! Thanks
Awesome! Enjoy, Tammy!
I love this recipe! Nice one
Ooops this is meant to be 5 stars not 4 🙂
Excellent! Thanks so much, Raymund!
Why pictures are always different from the receipt? Your picture shows thyme branches and the receipt says 'minced thyme leaves'. What's the right way of preparing the receipt?
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.
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
Hey, Alex! You can totally leave the onions out of the recipe! 🙂
Is there a sauce that would go with this pork dish please?
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!
If I have a bigger tenderloin how much longer would I need to cook it? Was thinking of slicing a 3ln tenderloin in half
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!
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!
That makes sense! Well I hope that it still turned out delicious! 🙂
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!
Awesome, Tim! I'm so glad that the kids approved, too! It's even better on the grill. 🙂
Came out pretty good love the sweet and salty flavor it has. Was delicious .
Awesome! Thanks, Sophia!
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.
Excellent photos, also love the recipe. I doubt mine will look that well but want to tried it anyway. Wish me luck Blair 🙂
Enjoy, Michael!