Easy honey mustard roasted pork tenderloin with potatoes and carrots is baked in the oven for a delicious family dinner. This oven baked pork tenderloin is flavorful, juicy and made in one pan!
Juicy pork tenderloin with a honey mustard glaze gets oven roasted with perfectly seasoned potatoes and carrots.
A complete family dinner ready in under in an hour and it gets baked in the same pan for easy clean up.
I think pork is underrated.
It can be overcooked so easily which makes it dry and tasteless.
My trick to juicy, flavorful pork tenderloin every time is by giving it a dry rub and searing if before roasting it.
The searing locks in the moisture and creates a delicious crust on the outside.
Voila, perfectly juicy and tender roasted pork tenderloin.
Even Autumn ate a couple of bites, and for us that was a huge win because she's your average picky toddler ;).
I love that this recipe is made all in one skillet, even the potatoes and carrots!
It's certainly one of my go to pork dinner recipes that I know everyone likes.
Oven Roasted Pork Tenderloin Ingredients:
- olive oil
- pork tenderloin
- for the dry rub: garlic powder, onion powder, rosemary, thyme and smoked paprika
- for the honey mustard glaze: honey, whole grain mustard, rosemary, apple cider vinegar, brown sugar
- yellow onions
- head of garlic
You can use fresh or dried herbs in this recipe.
I don't always have fresh on hand, especially in the winter, so dried works just as good in my opinion.
I use whole grain mustard because I like the texture and flavor, but you could also use Dijon mustard.
Potatoes and carrots are always my go to with a roasted pork dinner. I also add onions and a head of garlic.
You could also use sweet potatoes, butternut squash or any root vegetables.
We love green beans in our house so I also serve this with a side of roasted green beans.
How to Make Honey Mustard Roasted Pork Tenderloin:
- In a large cast iron skillet or other oven safe skillet, add olive oil, potatoes, carrots, onions and garlic. Season with salt and pepper. Toss to coat. Roast at 425 F for 20 minutes.
- Meanwhile, prepare the dry rub for the pork and generously coat all over. Prepare the honey mustard glaze in a small bowl. Set aside.
- Remove skillet from the oven and place on medium-high heat on the stove top. Reduce oven temp to 400 F.
- Push vegetables to the side and sear the pork tenderloin about 2-3 minutes per side until golden brown. Brush the top with about half of the honey mustard mixture then return to the oven for 10 minutes.
- Flip the pork over and brush with remaining honey mustard. Bake for additional 10 minutes.
- Then, turn the broiler on and let broil 2-3 minutes or until nicely caramelized and browned. The pork should have an internal temperature of 145 F.
- Remove pork from skillet and place on a cutting board. Let rest at least 5 minutes before cutting and serving.
Tips for making perfectly juicy pork tenderloin:
- The dry rub enhances the flavor of the pork once seared.
- Searing the pork before roasting it in the oven will lock in the moisture so you have juicy pork inside with a nice golden crust on the outside.
- Pork can easily be overcooked so be sure to use a meat thermometer and cook until 145 F
- Broiling it at the end really caramelizes the sugars in the honey and makes a delicious glaze.
- Serve the pork with the extra honey mustard sauce left in the skillet, it's got TONS of flavor!
What to serve with honey mustard pork tenderloin:
- Roasted green beans (our favorite!). I just do a little olive oil, salt, pepper and garlic powder. Throw them on a sheetpan and roast them the last 20 minutes with the pork.
- If you don't want to do roasted carrots and potatoes you could do a side of mashed potatoes.
- Broccoli casserole
Don't forget, if you give this recipe a try, leave me a comment or star rating below! I always love to hear your feedback.
For more easy pork dinner recipes try:
For the Dry Rub:
- 1 lb pork tenderloin
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried rosemary (or 1 tablespoon fresh)
- ½ teaspoon dried thyme (or 1.5 teaspoons fresh)
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Honey Mustard Glaze:
- 2 tablespoons honey
- ¼ cup whole grain mustard
- ½ teaspoon dried rosemary (or 1.5 teaspoons fresh)
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- pinch of salt
For the Vegetables:
- 2 yellow onions, peeled and cut into quarters
- 4 carrots, peeled
- 2 cups potatoes, quartered (I like the baby potatoes)
- 1 whole head of garlic, top trimmed
- ¼ cup olive oil
- Coat pork tenderloin with olive oil. In a small bowl combine remaining dry rub ingredients: garlic and onion powder, rosemary, thyme, smoked paprika, salt and pepper. Generously rub all over the pork tenderloin. Set aside.
- In another small bowl, combine all ingredients for the honey mustard glaze, set aside.
- Preheat the oven to 425 F. In a large cast iron skillet (or other oven safe skillet), add onions, carrots, potatoes and garlic. Drizzle generously with olive oil (about ¼ cup). Season with salt and pepper. Roast in the oven for 20 minutes.
- Remove from oven and place skillet on stove top over medium-high heat. Turn oven down to 400 F. Push vegetables aside and add pork, searing for 2-3 minutes per side until golden brown. (I like to give the vegetables a stir at this time too).
- Brush pork with half of the honey mustard glaze. Place skillet back into the oven and cook for 10 minutes. Remove from oven, flip pork over and brush with remaining honey mustard glaze. Roast again for additional 10 minutes or until the internal temperature reaches 145 F.
- Remove skillet from oven and place pork on cutting board. Let rest at least 5 minutes before slicing and serving.
*Feel free to use sweet potatoes or other root vegetables too.
*Whole grain mustard can be substituted with Dijon.
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Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 400Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 66mgSodium: 500mgCarbohydrates: 34gFiber: 4gSugar: 13gProtein: 27g