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Savory Honey Mustard Glazed Pork Tenderloin Recipe with Easy Roasted Vegetables

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A flavorful and easy-to-make pork tenderloin glazed with a sweet and tangy honey mustard sauce, served with simple roasted vegetables. Perfect for weeknight dinners or special occasions.

Ingredients

Scale
  • 1.5 to 2 pounds (680-900g) pork tenderloin, trimmed
  • 2 tablespoons honey (local or wildflower honey works best)
  • 3 tablespoons Dijon mustard (I recommend Grey Poupon for best flavor)
  • 1 tablespoon whole grain mustard (adds texture and tang)
  • 2 cloves garlic, minced (fresh is best)
  • 1 tablespoon olive oil (for searing)
  • Salt and black pepper to taste
  • 1 teaspoon smoked paprika (optional, adds warmth)
  • 3 large carrots, peeled and cut into sticks
  • 1 medium red onion, cut into wedges
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced into half-moons
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 teaspoon dried thyme or rosemary (fresh if available)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Trim the pork tenderloin of any silver skin or excess fat. Pat dry with paper towels.
  3. In a small bowl, whisk together honey, Dijon mustard, whole grain mustard, minced garlic, olive oil, smoked paprika, salt, and pepper until smooth.
  4. Heat your skillet over medium-high heat and add a tablespoon of olive oil. When hot, sear the pork tenderloin on all sides until golden brown, about 2 minutes per side.
  5. Brush the pork generously with half of the honey mustard glaze, turning to coat all sides.
  6. Arrange the prepared vegetables on a baking sheet. Drizzle with olive oil, sprinkle salt, pepper, and thyme or rosemary. Toss to coat evenly.
  7. Place the seared pork in the oven-safe skillet or transfer to a baking dish. Surround the pork with the prepared vegetables.
  8. Roast for 20-25 minutes, basting the pork with the remaining glaze halfway through. Vegetables should be tender and starting to caramelize.
  9. Check pork temperature with a meat thermometer—aim for 145°F (63°C). If needed, roast a few minutes longer.
  10. Remove from oven and let the pork rest for 5-10 minutes before slicing.
  11. Slice the pork into medallions and serve with the roasted vegetables, spooning any pan juices over top.

Notes

Use a meat thermometer to ensure pork is cooked to 145°F for juicy results. Sear pork before roasting to lock in moisture. Rest pork after roasting to keep it tender. If vegetables finish early, remove and keep warm. Brush additional glaze if it looks dry before serving.

Nutrition

Keywords: pork tenderloin, honey mustard glaze, roasted vegetables, easy dinner, weeknight meal, savory pork, gluten-free, dairy-free

Find it online: https://zoeplate.com/savory-honey-mustard-glazed-pork-tenderloin-recipe-with-easy-roasted-vegetables/