This delicious Honey Mustard Pork Tenderloin is a wonderful main meal perfect for holidays and family meals. With just 15 minutes prep, the roasted pork is cooked with potatoes for an easy yet impressive feast.
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Best Pork Tenderloin Recipe
Pork tenderloin is one of my favorite cuts of meat and this recipe makes an ideal centerpiece for your Christmas dinner. Smothered in a sweet and tangy honey and mustard sauce, I promise everyone will be asking for seconds!
This easy sheet pan meal is perfect served up with my Brown Butter Glazed Carrots and Roasted Balsamic Brussels Sprouts.
Why you’ll love this Honey Mustard Pork Tenderloin
- The pork and potatoes are cooked on the same sheet pan making clean up a breeze!
- The honey mustard sauce is the perfect compliment for the roasted pork and helps to bring out the natural sweetness of the meat.
- The leftovers (if you have any!) are amazing, and perfect to add to sandwiches the next day.
How to make Honey Mustard Pork Tenderloin
Be sure to scroll down for the full recipe!
- Prep – preheat the oven and line a baking sheet with foil. Place the sheet pan in the oven to heat.
- Make and cook the potatoes – cut the potatoes in half and toss with oil, salt and pepper. Place the potatoes on the sheet pan and roast.
- Prep the pork – season the pork and rub over the honey mustard sauce.
- Cook – place the pork on the sheet pan with the potatoes and roast until cooked through.
- Serve – Let the pork rest before slicing and serving.
How do you keep the pork from drying out?
The trick to perfectly juicy pork is to not overcook it. When you slice into it, it should be slightly pink inside. The best way to make sure your pork is perfectly cooked is to use an instant read thermometer which should register at 140 – 145F.
It’s also important to let the pork rest for at least 10 minutes before slicing it. This helps the juices to redistribute.
What part of a pig is the tenderloin from?
The tenderloin is taken from the upper ribcage of the pig. Don’t mistake it for pork loin as they require different cooking styles. The tenderloin is lower in fat and cooks quicker, where as the loin is best slow cooked or grilled. It is also known as a pork fillet or Gentleman’s Cut.
What are the best potatoes to use?
I like to use Yukon Gold potatoes, they hold their shape and crisp up nicely whilst having a soft and fluffy center. If you can’t get Yukon Gold, other yellow skinned potatoes will work well.
How long does it keep?
This honey mustard pork tenderloin is best served straight away. If you have any leftovers they will keep in the fridge for up to 3 days.
Recipe Notes and Tips
- Let the pork come to room temperature before placing it in the oven, this will help it to cook more evenly. I like to take it out of the fridge about 30 minutes before I start cooking.
- Pat the pork dry before seasoning it. This will create less steam during cooking.
- Be sure to let the pork rest for at least 10 minutes before slicing it.
More Easy Pork Recipes
- Crock Pot Smothered Pork Chops
- Stuffed Pork Loin
- Smoked Pork Loin
- Bacon Wrapped Pork Tenderloin
- Pork Crown Roast with Whiskey Glaze
- Stuffing Stuffed Pork Roast Recipe (Pork Roulade)
- Orange Cranberry Pork Loin Roast
Honey Mustard Pork Tenderloin
Ingredients
- 4 medium Yukon Gold potatoes halved lengthwise
- 1 tablespoon Extra virgin olive oil
- 1 cup Honey Mustard Sauce storebought or click for our recipe
- 1 1-1½ pound pork tenderloin
- 1 medium yellow onion peeled and sliced ¼” thick, from top to bottom
- 1 teaspoon Kosher salt
- 1 pinch Freshly ground black pepper
- 10 sprigs thyme
Instructions
- Read all instructions before beginning.
- Adjust oven rack to middle position and heat oven to 400°F. Cover a large, rimmed sheet pan with aluminum foil and spray the foil with nonstick cooking spray.
- Place the sheet pan in the oven to preheat.
- While the oven heats and the pan pre-heats, pat the potato halves dry and place them in a large bowl. Drizzle with olive oil and season with kosher salt and black pepper; stir to coat.
- While the oven continues to preheat, prepare the Honey Mustard Sauce; set aside.
- When the oven is ready, remove the hot sheet pan and place the potatoes, cut-side down, along both sides of the pan (leave room in the middle for the pork). Return the pan (with the potatoes) to the oven and set the timer for 15 minutes.
- While the potatoes cook, pat the pork dry with paper towels and season with salt & pepper. Place the pork on a small sheet pan and rub it all over with the Honey Mustard Sauce: set aside.
- Place the sliced onions in the same bowl used for the potatoes and drizzle with olive oil. Season with salt and pepper; set aside.
- After the potatoes have roasted for 15 minutes, remove from the oven and place the prepared pork in the center of the pan. Place the onions over and around the potatoes. Place the thyme sprigs over the pork, potatoes & onions and drizzle with olive oil.
- Cook 15 minutes, flip the pork over and cook an additional 15-25 minutes or until the internal temperature registers 140°F-145°F (in the thickest part of the pork) on an instant-read thermometer. The total cooking time for the pork is 30-40 minutes.
- Remove from the oven, cover with foil, and let rest for 10 minutes. The pork will be slightly pink in the middle and that is exactly what you want.
- Before serving, remove any thyme stems.
- Serve with a side of Honey Mustard Sauce and Enjoy!
Becky’s Tips
- Let the pork come to room temperature before placing it in the oven, this will help it to cook more evenly. I like to take it out of the fridge about 30 minutes before I start cooking.
- Pat the pork dry before seasoning it. This will create less steam during cooking.
- Be sure to let the pork rest for at least 10 minutes before slicing it.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
This is good! I would say that you shouldn’t cook the potatoes first… they ended up overdone. I would also suggest marinating the pork first. But turned out yummy with the sauce… and really pretty!
Thanks for stopping by and sharing, Erin!