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Home Β» What We're Eating Β» Honey Dijon Roasted Pork Tenderloin

Honey Dijon Roasted Pork Tenderloin

Lasted edited February 1, 2019. Originally published March 11, 2016 by Blair

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Juicy and delicious Honey Dijon Roasted Pork Tenderloin. This roast is super simple, healthy and a sure family favorite!

Total Time: 35 minutes
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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 this clean eating dinner is about to become your go-to weeknight special!

A honey dijon roast pork tenderloin cut in sliced in a roasting pan

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! ?

An overhead shot of a Honey Dijon Roasted Pork Tenderloin

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

  1. In a small bowl, stir together mustard, honey, and thyme.
  2. Place sliced onion in a single layer in bottom of prepared dish.
  3. Season pork with salt and pepper on all sides, and then place on top of onion in the dish.
  4. Brush half of the mustard mixture over the pork.
  5. Cover with foil and bake.
  6. Remove cover, brush with remaining mustard sauce, and put under the broiler.
  7. Remove from oven and allow pork to rest before slicing and serving.

A side shot of a honey dijon roast pork tenderloin

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!

Looking for other FASTΒ and family-friendly dinner ideas? Try these:

  • My Kid’s Favorite Dinner!!! 4-Ingredient Spring Pasta
  • Mom’s Easy Marinated Flank Steak
  • “No Work” Italian Baked Chicken
Did you try this recipe? Don’t forget to rate it and leave me a comment below! You can follow me on Facebook, on Instagram, on Pinterest, and on Twitter!
4.5 from 4 votes
Print

Honey Dijon Roasted Pork Tenderloin

Juicy and delicious Honey Dijon Roasted Pork Tenderloin. This roast is super simple, healthy and a sure family favorite!

Course Main Course
Cuisine American
Keyword honey dijon pork, Roast Pork Tenderloin
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Calories 200 kcal
Author The Seasoned Mom

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

  1. Preheat oven to 400 degrees F. Spray a baking dish with cooking spray.
  2. In a small bowl, stir together mustard, honey, and thyme.
  3. Place sliced onion in a single layer in bottom of prepared dish.
  4. Season pork with salt and pepper on all sides, and then place on top of onion in the dish.
  5. Brush half of the mustard mixture over the pork.
  6. Cover with foil and bake for 25 minutes.
  7. 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.
  8. Remove from oven and allow pork to rest for about 10 minutes before slicing and serving.

Recipe 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 Facts
Honey Dijon Roasted Pork Tenderloin
Amount Per Serving
Calories 200 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 73mg 24%
Sodium 151mg 6%
Potassium 554mg 16%
Total Carbohydrates 15g 5%
Dietary Fiber 1g 4%
Sugars 12g
Protein 24g 48%
Vitamin A 0.5%
Vitamin C 5.8%
Calcium 2.8%
Iron 8.4%
* Percent Daily Values are based on a 2000 calorie diet.

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32 Comments
Filed Under: Dinner, Fitness and Nutrition Coaching, What We're Eating
Tagged With: clean eating, Dinner, easy recipe, Healthy, nutrition, Pork

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Comments

  1. Gayle @ Pumpkin 'N Spice says

    March 11, 2016 at 7:28 am

    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!

    Reply
    • Blair says

      March 12, 2016 at 8:18 am

      Thank you, Gayle! I know…I always struggle with new pork ideas, too. This is a great one to try!

      Reply
  2. Chrissa - Physical Kitchness says

    March 12, 2016 at 11:23 pm

    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!!!

    Reply
    • Blair says

      March 13, 2016 at 3:12 pm

      Thanks so much for the Pinterest love, Chrissa! I know — that crust is the best part, right?! πŸ™‚

      Reply
  3. Kristine | Kristine's Kitchen says

    March 23, 2016 at 12:00 am

    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! πŸ™‚

    Reply
    • Blair says

      March 23, 2016 at 4:21 am

      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!!!

      Reply
  4. Fabiola Jaramillo says

    March 27, 2016 at 1:23 pm

    Wonderful recipes

    Reply
    • Blair says

      March 27, 2016 at 8:45 pm

      Thank you, Fabiola! πŸ™‚

      Reply
  5. RENEE says

    April 19, 2016 at 2:33 am

    MY PROBLEM IS THAT MY PORK ALWAYS TURNS OUT DRY. WHY IS THIS?

    Reply
    • Blair says

      April 19, 2016 at 3:56 pm

      Hey, Renee! I would imagine that maybe it cooks too long? Not sure!

      Reply
  6. Kaye says

    May 4, 2016 at 7:37 am

    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!

    Reply
    • Blair says

      May 4, 2016 at 2:17 pm

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

      Reply
    • Tammy says

      July 14, 2016 at 2:05 pm

      Oh I like the cauliflower, green beans idea! Thanks

      Reply
      • Blair says

        July 15, 2016 at 8:31 pm

        Awesome! Enjoy, Tammy!

        Reply
  7. Raymund says

    December 5, 2016 at 3:22 am

    I love this recipe! Nice one

    Reply
    • Raymund says

      December 5, 2016 at 3:23 am

      Ooops this is meant to be 5 stars not 4 πŸ™‚

      Reply
    • Blair says

      December 5, 2016 at 11:41 am

      Excellent! Thanks so much, Raymund!

      Reply
  8. Ricardo A Santos says

    January 8, 2017 at 5:46 pm

    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?

    Reply
    • Jean says

      October 14, 2018 at 2:31 pm

      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.

      Reply
  9. Alex says

    March 10, 2017 at 4:57 pm

    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

    Reply
    • Blair says

      March 10, 2017 at 7:30 pm

      Hey, Alex! You can totally leave the onions out of the recipe! πŸ™‚

      Reply
  10. Nichola says

    September 20, 2017 at 9:05 am

    Is there a sauce that would go with this pork dish please?

    Reply
    • Blair says

      September 20, 2017 at 1:01 pm

      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!

      Reply
  11. Melissa says

    January 24, 2018 at 3:46 pm

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

    Reply
    • Blair says

      January 24, 2018 at 4:13 pm

      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!

      Reply
      • Melissa says

        January 24, 2018 at 5:07 pm

        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!

        Reply
        • Blair says

          January 24, 2018 at 5:12 pm

          That makes sense! Well I hope that it still turned out delicious! πŸ™‚

          Reply
  12. Tim F says

    February 20, 2018 at 2:35 pm

    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!

    Reply
    • Blair says

      February 20, 2018 at 4:16 pm

      Awesome, Tim! I’m so glad that the kids approved, too! It’s even better on the grill. πŸ™‚

      Reply
  13. Sophia says

    May 19, 2018 at 9:33 pm

    Came out pretty good love the sweet and salty flavor it has. Was delicious .

    Reply
    • Blair says

      May 20, 2018 at 3:28 pm

      Awesome! Thanks, Sophia!

      Reply

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I'm Blair! I believe in the power of a simple homemade meal to bring a family together. That's why I share easy, quick-prep recipes that eliminate mealtime stress!

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