Honey Mustard Pork Tenderloin

This hearty honey mustard pork tenderloin has become my weeknight dinner savior when I need something impressive yet simple. The combination of tangy mustard and sweet honey creates a glaze that caramelizes beautifully in the oven while the vegetables roast alongside for a complete meal with minimal cleanup.

I first made this recipe when hosting my inlaws for dinner on short notice. They were so impressed they thought I had spent hours in the kitchen when in reality I had thrown it together in minutes while we chatted over wine.

Ingredients

• Pork tenderloin: two 1-pound tenderloins that cook quickly and stay juicy
• Baby potatoes: tender little gems that roast to crispy perfection alongside the pork
• Green beans: fresh is best for that vibrant color and texture
• Olive oil: choose a good quality oil for better flavor in your seasoning
• Italian seasoning: adds complexity without needing multiple spice jars
• Garlic powder: infuses everything with subtle garlic flavor without burning
• Grainy mustard: provides texture and tangy depth that smooth mustard cannot match
• Honey: local varieties add nuanced sweetness and help with caramelization
• Soy sauce: use low sodium to control the salt level in your glaze
• Fresh garlic: minced finely to release maximum flavor in the sauce
• Sriracha sauce: adjustable heat that balances the sweetness beautifully

Step-by-Step Instructions

Preheat Oven:

Turn your oven to 450°F to ensure it reaches temperature while you prepare everything else. This high heat creates beautiful caramelization on both the meat and vegetables.

Prepare The Sauce:

Whisk together the grainy mustard, honey, soy sauce, minced garlic, and sriracha until completely blended. The sauce should have a consistency that will coat the back of a spoon. Taste and adjust seasoning now as this will be your primary flavor component.

Prepare The Pork:

Thoroughly wash tenderloins and pat completely dry with paper towels. Moisture is the enemy of good browning, so take your time here. Apply the sauce generously using a brush or spoon, ensuring all sides are coated. Let it sit while you prepare the vegetables.

Season Vegetables:

Toss the potatoes in half the olive oil and seasonings until every piece is glistening with oil and speckled with herbs. Repeat the process with green beans using the remaining oil and seasonings. The separate seasoning ensures both vegetables receive adequate coating.

Arrange Sheet Pan:

Position the green beans in a neat row down the center of your baking sheet, creating a bed for the pork. Arrange potatoes around the edges where they'll get maximum contact with the hot pan. Place the sauce-coated tenderloins directly on top of the green beans.

Bake To Perfection:

Slide the sheet pan into your preheated oven and set a timer for 12 minutes. At this halfway point, brush more sauce over the pork to build flavor layers. Continue baking until the pork registers exactly 145°F on an instant-read thermometer for perfect doneness.

Rest Before Serving:

Cover the pork loosely with foil and allow it to rest for a full 15 minutes. This critical step allows juices to redistribute throughout the meat, ensuring moist, tender slices when you cut into it.

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This recipe reminds me of Sunday dinners growing up when my mom would always prepare something special yet simple. The honey in particular brings me back to those meals as she kept bees and we always had fresh honey that would make its way into our favorite dishes.

Make Ahead Options

This sheet pan dinner works wonderfully for meal prepping. You can prepare everything up to the point of baking then refrigerate the assembled sheet pan covered tightly with plastic wrap for up to 24 hours. When ready to cook, simply remove from refrigerator while the oven preheats then add 5 minutes to the cooking time to account for the chilled ingredients.

Perfect Pairing Suggestions

The sweet and tangy profile of this honey mustard pork works beautifully with a slightly chilled Pinot Noir or an oaked Chardonnay. For non-alcoholic options, a sparkling apple cider complements the honey mustard flavors wonderfully. Consider serving with a simple green salad dressed with a light vinaigrette to cut through the richness of the main dish.

Troubleshooting Tips

Even cooking can be challenging with vegetables and meat on one pan. If your potatoes need more time but the pork is done, remove the pork to rest and return the vegetables to the oven. For especially thick tenderloins, sear them in a hot skillet for 2 minutes per side before adding to the sheet pan to ensure even cooking.

Variations To Try

The basic formula works wonderfully with other proteins. Try chicken thighs with a reduced cooking time of about 20 minutes or salmon fillets for just 12 minutes. The vegetable combinations are endlessly adaptable. Try sweet potatoes and brussels sprouts in fall or asparagus and cherry tomatoes in spring.

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Frequently Asked Questions

→ Can I use pork loin instead of tenderloin?

Yes, you can substitute pork loin, but cooking time will increase. Pork loin is thicker and requires about 20-25 minutes per pound at 450°F. Always use a meat thermometer to ensure it reaches 145°F internally before resting.

→ How can I adjust the spice level?

Customize the heat by adjusting the sriracha amount. For a milder version, reduce to 1-2 teaspoons or omit completely. For extra spice, increase to 2 tablespoons or add red pepper flakes to the sauce mixture.

→ Can I use different vegetables?

Absolutely! This sheet pan dinner works well with various vegetables. Try carrots, brussels sprouts, bell peppers, or broccoli. Just adjust cooking times for harder vegetables by cutting them smaller or starting them earlier.

→ What can I serve with this dish?

This dish already includes protein, vegetables and starches for a complete meal. For extras, consider a simple green salad, crusty bread, or applesauce as a traditional pork accompaniment.

→ How do I know when the pork is perfectly done?

The most reliable method is using an instant-read thermometer inserted into the thickest part of the tenderloin. The USDA recommends 145°F followed by a 15-minute rest. The pork may be slightly pink inside, which is perfectly safe and yields the juiciest results.

→ Can I prepare any components ahead of time?

Yes! Make the honey mustard sauce up to 3 days ahead and refrigerate. You can also prep the vegetables and store them in water in the refrigerator. Just pat them dry before seasoning and roasting.