This Honey Mustard Pork Tenderloin brings juicy, seared pork with a golden crust and a sweet-and-tangy honey mustard glaze that’s impossible to resist. It’s the perfect way to impress guests with a restaurant-quality dish that’s secretly an easy weeknight dinner idea – and totally worthy of a second helping.
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Pork tenderloin has long been a go-to for easy dinner ideas and special occasions alike. Cooking pork tenderloin just right gives you juicy, lean meat that pairs perfectly with bold sauces like this sweet and tangy honey mustard glaze.
With ingredients like dijon mustard, maple syrup, and a touch of sriracha, the flavor is anything but basic. This dish feels fancy enough for hosting friends or holiday dinners, but it’s easy enough to pull off on a random Tuesday after a long day.
For more mouthwatering pork recipes, check out my Bacon-Wrapped Pork Tenderloin, Grilled Thai Pork Tenderloin with Coconut Lime Peanut Sauce, Smothered Pork Chops, Pork Tenderloin Sandwich, and Sweet and Sour Pork.
Why We Love This Recipe
- The honey mustard glaze made with dijon mustard, maple syrup, and apple cider vinegar creates a caramelized crust that’s loaded with bold, sweet-meets-savory flavor.
- It’s quick to make and feels special enough for guests, but simple enough for a cozy weeknight dinner.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Pork Tenderloin – A lean meat that cooks quickly and stays juicy when seared and roasted; pork loin or pork fillet can also work in a pinch.
- Kosher Salt – Helps tenderize the meat and brings out all the savory notes in both the rub and the honey mustard sauce.
- Freshly Ground Black Pepper – Adds a gentle kick and enhances the depth of the glaze and seasoning.
- Mustard Powder – Infuses a subtle tang into the rub and reinforces the bold mustard flavor in the dish.
- Ancho Powder – A smoky chili powder that adds mild heat and complexity; substitute regular chili powder or crushed red pepper flakes if needed.
- Olive Oil – Helps sear pork to golden perfection and brings richness to the potatoes and broccolini.
- Dijon Mustard – The backbone of the honey mustard glaze, providing that signature tangy zing.
- Honey – Naturally sweet and sticky, it balances the mustard and adds shine to the glaze and broccolini.
- Sriracha – Adds a gentle heat to the honey mustard mixture; use more or less based on your spice preference.
- Apple Cider Vinegar – Cuts through the sweetness and adds just the right amount of tang to the sauce.
How to Make Honey Mustard Pork Tenderloin
- Prep potatoes. Preheat oven to 375°F. Slice baby purple potatoes in half lengthwise and toss them in olive oil, chopped rosemary, thyme, garlic, salt, and black pepper. Arrange them cut-side down on a parchment-lined rimmed baking sheet and roast for 30 minutes until fork-tender and golden.
- Season pork. While the potatoes roast, pat pork tenderloin dry with paper towels and place it on a clean cutting board or baking sheet. In a small bowl, mix kosher salt, black pepper, mustard powder, and ancho powder, then rub the seasoning blend all over the sides of the tenderloins until well coated.
- Sear pork. Heat a large skillet (cast iron works best) over medium-high heat. Add olive oil, let it shimmer for 30 seconds, then sear pork on all sides until deeply browned, about 1 minute per side. This creates that crave-worthy golden crust.
- Glaze and roast. Transfer skillet-seared pork to a sheet pan. In a small bowl, stir together dijon mustard, honey, sriracha, and apple cider vinegar, then brush glaze all over the pork tenderloins. Roast in the preheated oven for 8 to 10 minutes, until the thickest part of the pork reaches 150°F.
- Rest and slice. Remove pork from the oven and let it rest on a cutting board for 10 minutes before slicing into medallions. This keeps all that juicy goodness right where it belongs.
Recipe FAQ’s
Yes, but be sure to adjust the cooking time since pork loin is thicker and will need more time in the oven to reach the proper internal temperature.
Use an instant-read thermometer inserted into the thickest part – you’re aiming for 145°F for medium with a little pink in the center, or up to 150°F if you prefer it more well done.
Yes! Let pork cool completely, then transfer to an airtight container or seal bag and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Tips for Success
- Let the pork sit out for 20-30 minutes before cooking so it sears evenly and cooks more predictably.
- Always pat pork dry with paper towels to help that golden crust form when you sear it in the skillet.
- Don’t skip the resting time after roasting – it’s the best way to lock in those flavorful juices.
- Use a meat thermometer or instant-read thermometer to hit that sweet spot between juicy and overcooked. It’s totally safe and okay for pork to have a blush of pink inside when it is done.
What to Serve with This Recipe
Honey Mustard Pork Tenderloin shines alongside sides that balance its bold, tangy-sweet flavor.
Try Creamy Potluck Potatoes for a cheesy, comforting casserole, or go fresh with Haricot Verts with Dijon Vinaigrette, a crisp and zesty green bean dish.
Creamed Peas and Potatoes add creamy, old-school charm, while Green Beans with Bacon & Pine Nuts bring a salty crunch that rounds everything out beautifully.
Substitutions and Variations
- You can swap pork tenderloin for pork loin or pork fillet – just be sure to adjust the cooking time.
- No ancho powder? A mix of chili powder and a pinch of crushed red pepper flakes does the trick.
- Use maple syrup or agave instead of honey if needed, keeping that sweet balance in the glaze.
- Dijon mustard is ideal, but whole grain or even spicy brown mustard can work in a pinch for a twist on the honey mustard sauce.
- If you want extra heat, a bit more sriracha or a dash of cayenne is a good thing for those who like it spicy.
More Easy Pork Dinner Ideas
- French Onion Pork Chops
- Slow Cooker Apple Pork Chops
- Homemade Shake and Bake Pork Chops
- Carne Adovada (New Mexico Red Chile Pork)
- Instant Pot Pork Roast
Honey Mustard Pork Tenderloin
Ingredients
- 2 lbs. pork tenderloin
- 2 Tablespoons kosher salt
- 2 Tablespoons freshly ground black pepper
- 1 Tablespoons mustard powder
- ½ Tablespoon ancho powder
- 2 Tablespoons olive oil
Honey Mustard Glaze
- ½ cup dijon mustard
- ½ cup honey
- 1 Tablespoon Sriracha
- 1 Tablespoons cider vinegar
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the pork tenderloin by placing the meat on a baking sheet. In a small bowl, stir together the salt, pepper, mustard powder, and ancho powder until combined. Liberally sprinkle the seasoning mixture over all sides of the pork and rub into the meat, using all the seasoning.2 lbs. pork tenderloin, 2 Tablespoons kosher salt, 2 Tablespoons freshly ground black pepper, 1 Tablespoons mustard powder, ½ Tablespoon ancho powder
- Heat a large cast iron skillet over high heat until smoking, then add the olive oil and let it heat for 30 seconds before adding the pork to the skillet and searing on all sides until brown, about 1 minute per side.2 Tablespoons olive oil
- Once the pork is seared, transfer it to a sheet pan and brush it liberally all over with a glaze made by stirring together the mustard, honey, Sriracha, vinegar, and salt & pepper in a bowl. Roast for 8 to 10 minutes, or until medium done and a meat thermometer inserted into the middle of the tenderloin registers between 145°F and 150°F.½ cup dijon mustard, ½ cup honey, 1 Tablespoon Sriracha, 1 Tablespoons cider vinegar, Salt and freshly ground black pepper
- Remove pork from oven and allow to rest for 10 minutes before slicing.
Notes
Storage
- Store: Let the pork cool, then transfer to an airtight container and refrigerate for up to 4 days.
- Freeze: Wrap pork slices tightly and freeze in a sealed container or bag for up to 2 months.
Nutrition
This recipe was originally shared October 14, 2017. It has been updated with new images and more helpful information and tips.
This looks delicious! I love that the pork is served with purple potatoes and honey broccolini. Nice dish to serve when you have company.
Oh, count me in! This is just the kind of recipe I’m always looking for, thank you! I’m off to pin it to add into next months menu plan 🙂
Jane x
This looks absolutely delicious, perfect for a Sunday roast!
This is my kind of Sunday dinner. Pork tenderloin is a great cut of meat to work with. The leftovers would be great for another great dinner during the busy week too.
What a fun event! and that looks really yummy. My husband would love it!