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!
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Honey Dijon Roasted Pork Tenderloin
Prep
Cook
Total
Yield 4
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.
Looking for other FASTÂ 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
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!
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!!!
Chrissa – Physical Kitchness recently posted…Paleo Blackberry Cheesecake Cookies
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! 🙂
Kristine | Kristine’s Kitchen recently posted…Lemon Greek Yogurt Cheesecake Bars
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?
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!