Sheet Pan Honey Mustard Pork Tenderloin
Made it? Rate this recipePork tenderloin brushed with a honey, Dijon and whole-grain mustard glaze and roasted on one sheet pan with carrots and halved baby potatoes. Rested and sliced, it is a complete roast dinner in under an hour.
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Step-by-Step Instructions
Preheat and start the vegetables
Preheat the oven to 425°F (220°C) with a rack in the center. Toss the halved potatoes and carrots on a large rimmed sheet pan with the olive oil, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn the potatoes cut-side down and roast for 15 minutes.
Chef's Tips
- ›Carrots and potatoes need a head start; the tenderloin cooks in about 20 minutes.
- ›Cut carrots on the diagonal so they cook evenly and brown on a larger surface.
Prepare the pork and glaze
While the vegetables roast, pat the pork dry and trim off the thin, shiny silver skin with a sharp knife. Season all over with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk the honey, Dijon, whole-grain mustard, garlic and vinegar in a small bowl, and set aside about 2 tablespoons for brushing at the end.
Chef's Tips
- ›Silver skin does not render; leaving it on makes the pork curl and chew.
- ›Use a separate brush or spoon for the reserved glaze so it never touches raw pork.
Add the pork and roast
Take the pan out, stir the vegetables and push them to the sides. Lay the tenderloins in the center and brush them all over with the larger portion of glaze. Roast for 18 to 25 minutes, until an instant-read thermometer in the thickest part of the pork reads 145°F (63°C). Brush with the reserved glaze for the last 5 minutes of roasting.
Chef's Tips
- ›Two small tenderloins cook faster than one large one; start checking at 15 minutes.
- ›If the glaze darkens too quickly, loosely tent the pork with foil.
Rest the pork
Transfer the pork to a cutting board and rest it for at least 3 minutes, as USDA guidance for pork requires, and up to 10 minutes. If the vegetables need more color, return the pan to the oven while the pork rests.
Chef's Tips
- ›Pork at 145°F (63°C) can look slightly pink in the center; that is safe after the 3-minute rest.
- ›Resting keeps the juices in the meat rather than on the board.
Slice and serve
Slice the pork into 1/2-inch (1cm) medallions. Arrange the slices back on the sheet pan with the carrots and potatoes, spoon over any juices from the board and pan, scatter with parsley and serve.
Chef's Tips
- ›Slice across the grain for the most tender bites.
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About This Recipe
What is this dish?
Sheet pan honey mustard pork tenderloin is a one-pan roast dinner. Carrots and baby potatoes start roasting first, then pork tenderloin joins them with a sweet and tangy glaze of honey, Dijon and whole-grain mustard.
Why you'll love it
Pork tenderloin is lean, quick to cook and inexpensive compared with many roasts. The glaze takes a minute to whisk, the vegetables cook in the pork juices, and dinner is ready in under an hour with one pan.
When to serve
Serve as a weeknight dinner that feels like a Sunday roast, for guests, or as meal prep with sliced pork for sandwiches and salads.
Quick tips
Give the vegetables a 15-minute head start, trim the silver skin, reserve some glaze, pull the pork at 145°F (63°C), and rest at least 3 minutes.
Ingredient Highlights
Pork Tenderloin
Tenderloin is the most tender cut of pork. Because it is so lean, it is best roasted quickly at high heat and taken out of the oven as soon as it reaches temperature.
Honey Mustard Glaze
Honey caramelizes in the oven while two mustards bring sharpness: smooth Dijon for heat and whole-grain mustard for texture. A splash of cider vinegar balances the sweetness.
Carrots
Roasted carrots turn sweet and tender, and they pick up the honey mustard drippings from the pork as they finish cooking.
Substitution Options
Swap honey for maple syrup. Replace carrots with parsnips, Brussels sprouts (halved, add with the pork) or butternut squash cubes. Use Yukon Gold potato chunks instead of baby potatoes. Boneless chicken breasts can replace the pork; roast until they reach 165°F (74°C).
Chef's Tips
Techniques that separate good from great
Sear for more color
If you want a deeper crust, sear the seasoned tenderloins in a hot oven-safe skillet for 1 to 2 minutes per side before placing them on the sheet pan and glazing. It adds a pan to wash, so it is optional.
Make a pan sauce from the drippings
Scrape the browned bits and juices from the sheet pan into a small saucepan with 1/4 cup (60ml) chicken broth and 1 teaspoon whole-grain mustard, and simmer for 1 minute to spoon over the sliced pork.
Nutrition Facts
Per serving · Estimated values
* Estimated per serving based on a 2,000 calorie diet.
Equipment Needed
- Sheet pan
- Small bowl and whisk
- Pastry brush or spoon
- Instant-read thermometer
- Cutting board
- Sharp knife
Kitchen tools for this recipe
The equipment this recipe is cooked with.
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Quick Tips
- Pork tenderloin is lean and dries out if overcooked; pull it at 145°F (63°C).
- Reserve part of the glaze before brushing raw pork, and use only the reserved portion at the end.
- Line the pan with foil or parchment if you want easy cleanup; honey glaze can stick and darken on a bare pan.
- Check your mustards are labeled gluten-free if you need the dish strictly gluten-free.
Recipe Variations
Different ways to make this dish your own
Maple Dijon Pork
Use maple syrup in place of honey and add a pinch of smoked paprika to the glaze for a deeper, slightly smoky flavor.
Apple and Pork Tenderloin
Add 2 firm apples, cored and cut into wedges, to the pan with the pork. They soften and caramelize alongside the glaze.
Rosemary Garlic Pork
Replace the glaze with 2 tablespoons olive oil, 3 minced garlic cloves and 1 tablespoon chopped fresh rosemary for a savory, herb-crusted version.
What to Serve With
Perfect pairings to complete the meal
Green Salad or Green Beans
A crisp green salad or steamed green beans add color and freshness to the plate.
Applesauce
A spoonful of applesauce on the side is a traditional and simple partner for pork.
Crusty Bread
Bread is useful for the honey mustard drippings left on the pan.
Storage & Reheating
Keep it fresh and plan ahead
Refrigerator
Store sliced pork and vegetables in an airtight container for up to 4 days.
Freezer
Freeze the cooked, sliced pork for up to 3 months. The potatoes become grainy after freezing, so they are better eaten from the fridge.
Make-Ahead
Whisk the glaze and cut the vegetables up to a day ahead. Keep the cut potatoes in cold water in the fridge and dry them well before roasting. Trim and season the pork earlier in the day and keep it covered on the bottom shelf of the fridge.
Reheating
Reheat gently on a sheet pan covered loosely with foil at 325°F (165°C) for 10 to 12 minutes, or in the microwave in short bursts, to avoid drying out the lean pork.
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