Honey Dijon Roasted Pork Tenderloin

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.

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.

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!

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.

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.

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:

• Wedge Salad with Buttermilk Ranch Dressing, Green Salad with Red Wine Vinaigrette, House Salad with Candied Pecans, or Classic Caesar Salad
• Flaky Buttermilk Biscuits, Sweet Potato Biscuits, Aunt Bee’s 3-Ingredient Buttermilk Biscuits, Cheese Biscuits, or Drop Biscuits
• 3-Ingredient Sour Cream Muffins
• Pumpkin Bread or Pumpkin Muffins
• Charleston Red Rice or Rice Pilaf
• Creamy Baked Mac and Cheese, Crock Pot Mac and Cheese, No-Boil Overnight Mac and Cheese, Shells and Cheese, or Creamy Stovetop Mac and Cheese
• Skillet Cornbread, Honey Cornbread, Old-Fashioned Corn Sticks, Sweet Cornbread Muffins with Brown Sugar, or Corn Muffins
• Southern Macaroni Salad, Classic Pasta Salad or Shrimp Pasta Salad
• Coleslaw or Vinegar Coleslaw
• Southern Collard Greens
• Baked Potato Wedges, Mashed Potatoes with Sour Cream and Chives, Skin On Mashed Red Potatoes, or Easy Potato Salad
• Arkansas Green Beans with Bacon, Southern-Style Green Beans or Roasted Green Beans
• Broccoli Cauliflower Salad
• Fried Apples or Baked Apple Slices
• Southern Succotash
• Creamed Peas
• Hoppin’ John
• Roasted Root Vegetables
• Oven Roasted Brussels Sprouts with Bacon

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.

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!

More Pork Recipes to Try

• Dutch Oven Pork Roast
• Pulled Pork Nachos
• Pork Schnitzel and Mushroom Gravy
• Oven Baked Pork Tenderloin with Brussels Sprouts
• 4-Ingredient Bacon Wrapped Pork Tenderloin
• Pork Sirloin Roast
• Cider Braised Pork Shoulder
• Roasted Pork Tenderloin with Mustard Sauce
• Mississippi Roasted Pork Shoulder
• 4-Ingredient Pork Loin Roast
• Roasted Tenderloin with Apples
• Honey Garlic Dijon Pork Tenderloin Marinade
• Grilled BBQ Pork Chops
• Garlic and Rosemary Pork Chop Brine

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