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Overhead shot of hands holding a tray of honey dijon roasted pork tenderloin with fresh herb garnish.
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5 from 8 votes

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!
Course Dinner, Main Course
Cuisine American
Keyword honey dijon pork, oven roasted pork tenderloin, Roast Pork Tenderloin, roasted pork tenderloin
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings 3 servings
Calories 231kcal
Author Blair Lonergan

Ingredients

  • 1 (1 lb.) pork tenderloin
  • 2 tablespoons stone ground Dijon mustard
  • 2 tablespoons honey
  • 1 teaspoon minced fresh thyme or rosemary leaves
  • 1 sweet onion thinly sliced
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400°F. Grease a baking dish or roasting pan.
  • In a small bowl, stir together mustard, honey, and thyme or rosemary.
  • Place sliced onion in a single layer in the bottom of the prepared dish.
  • Pat the pork dry. Season with salt and pepper on all sides, and then place on top of the sliced onions in the dish.
  • Brush about half of the mustard mixture over the pork.
  • Cover with foil and bake for 25 minutes.
  • Turn the oven setting to "BROIL" on high.
  • Remove the cover, brush the pork with additional mustard sauce, and place about 4-6 inches under the broiler for about 5 minutes, or until a crispy crust forms on top and the pork reaches an internal temperature of 140-150°F.
  • Remove the dish from the oven and allow the pork to rest for about 10 minutes before slicing and serving. Garnish with additional fresh herbs, if desired.

Notes

  • 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.
  • 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 that sugar, though, for caramelization on the outside of the meat.

Nutrition

Serving: 1/3 of the pork and glaze | Calories: 231kcal | Carbohydrates: 12g | Protein: 32g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 193mg | Potassium: 615mg | Fiber: 1g | Sugar: 12g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 2mg