Mustard Pork Tenderloin

4.94 from 32 votes

A juicy mustard pork tenderloin baked with a sweet and tangy glaze for an easy weeknight dinner!

Course Dinner

Cuisine American

Keyword easy pork tenderloin recipe, mustard glazed pork tenderloin, mustard pork tenderloin, pork tenderloin recipe, pork tenderloin with mustard and brown sugar

Prep Time 5

Cook Time 20

Resting Time 5

Total Time 30

Servings people

Calories 200kcal

Author Blair Lonergan

Equipment

Rimmed baking sheet
Instant Read Thermometer

Ingredients

1 tablespoon brown sugar
1 tablespoon yellow mustard
½ teaspoon kosher salt, plus extra for seasoning the meat
Dash of ground black pepper, plus extra for seasoning the meat
1 (1 lb.) pork tenderloin

Instructions

Preheat the oven to 425°F. Line a rimmed baking sheet (or a baking dish) with foil or parchment paper for easy cleanup. If using foil, give it a spritz with nonstick cooking spray to prevent sticking.
In a small bowl, stir together the brown sugar, mustard, salt, and pepper.
Pat the pork dry with paper towels. Season the meat with a little bit of salt and pepper. Place the pork on the prepared baking sheet.
Rub or brush the brown sugar mixture all over the pork.
Bake the pork until it reaches an internal temperature of 145°F, about 20-25 minutes.
Remove the pork from oven, tent with foil, and allow the meat to rest for about 5-10 minutes before slicing and serving.

Video

Notes

If you're cooking for a larger family of 4 or more, I suggest doubling the recipe and preparing two tenderloins. You can bake them side-by-side on the same baking sheet, so there's no extra effort! Just make twice as much mustard glaze. Cooking time remains the same.

For an even crispier, charred exterior, place the pork under the broiler for the final 1-2 minutes. Don't use parchment paper, though! Line the pan with foil if you plan to try this.

For serving, you can stir together some additional mustard-brown sugar glaze to baste on the meat at the end. Just make sure that you don't contaminate this glaze by exposing it to the raw pork (keep it separate).

Nutrition