Honey Mustard Pork Tenderloin
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
25 mins
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Resting Time
15 mins
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Total Time
35 mins
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Servings
6
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Calories
416 kcal
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Course
Main Course, Dinner
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Cuisine
American
Honey Mustard Pork Tenderloin
Description
This recipe coats pork tenderloins with a honey mustard-based sauce balanced by soy sauce and a spicy element from Sriracha, bringing a sweet, savory, and subtly spicy glaze. The pork roasts alongside seasoned baby potatoes and green beans placed strategically on a baking sheet, which allows everything to cook evenly at 450°F. Basting the pork with extra sauce halfway through baking helps develop a glossy coating and enhances flavor. Resting the meat before slicing aids juiciness retention.
The potatoes have a tender yet slightly crispy texture, while green beans remain crisp-tender thanks to their placement and seasoning. The blend of garlic powder and Italian herbs complements the meat and vegetables, bringing an aromatic note to the dish.
This sheet pan dinner provides a full meal with protein and vegetables in one pan, simplifying preparation and cleanup. It serves well as a weeknight dinner for about six people, offering a balance of sweet, savory, and spicy tastes along with varied textures.
Storage guidelines note refrigeration in airtight containers for 3 to 4 days with reheating options including microwave or skillet. Freezing is possible though it may affect meat texture. Thawing should be done in the refrigerator or microwave for best results.
Ingredients
- 2 pounds pork tenderloin 2 tenderloins (about 1 lb each)
- 2 pounds baby potato
- 1 pound green beans
- 3 tablespoons olive oil
- ½ teaspoon garlic powder
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
Sauce
- 2 tablespoons grainy mustard
- 2 tablespoons honey
- 2 tablespoons soy sauce low sodium
- 3 cloves garlic minced
- 1 tablespoon Sriracha sauce or any other hot sauce
Instructions
- Preheat the oven to 450°F.
- Mix all the sauce ingredients together and season with salt and pepper if needed.
- Wash the pork tenderloins and pat dry with paper towels Brush or spoon the sauce over the pork and set aside.
- Season the potatoes and green beans with olive oil, salt, pepper, Italian seasoning, and garlic powder. Toss until evenly coated. I seasoned them separately and divided the oil and seasoning in half for each.
- Lay the green beans down the middle of the sheet pan and dump the potatoes along the sides. Lay the pork tenderloins over the green beans and brush or spoon with more sauce.
- Transfer the baking sheet to the oven and bake for 25-30 minutes, or until the pork registers 145°F at the thickest part on an instant read thermometer. Brush or spoon more sauce over the pork at the half-way point.
- Cover the pork with foil and rest for 15 minutes before serving.
Notes
- One pork tenderloin typically weighs about 1 pound and serves approximately 3 people.
- Store cooked pork in an airtight container in the fridge for 3 to 4 days; reheat in microwave or skillet.
- The recipe can be frozen, but freezing may affect meat texture; thaw in fridge overnight or use microwave thaw setting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 416kcal | 21% |
| Carbohydrates | 39g | 13% |
| Protein | 37g | 74% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 98mg | 33% |
| Sodium | 591mg | 25% |
| Potassium | 1444mg | 31% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 550IU | 11% |
| Vitamin C | 41mg | 46% |
| Calcium | 77mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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