Honey Mustard Pork Tenderloin

Roasted Pork Tenderloin

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Total Time: 110 min
Prep Time: 65 min
Cook Time: 45 min
Servings: 6 (4 ounces each)

Nutrition Highlights (per serving)

124 calories
3g fat
6g carbs
17g protein
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Nutrition Facts
Servings: 6 (4 ounces each)
Amount per serving  
Calories 124
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 48mg 16%
Sodium 95mg 4%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 0%
Total Sugars 6g  
Includes 5g Added Sugars 10%
Protein 17g  
Vitamin D 0mcg 0%
Calcium 11mg 1%
Iron 1mg 6%
Potassium 291mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Out of ideas for a healthy, tasty dinner? Pork tenderloin is a great meal to make when you are tired of chicken and fish. It's easy to prepare, tastes great, and is usually fairly inexpensive.

Pork tends to get a bad reputation as an unhealthy protein, but pork tenderloin is actually very lean making it a great choice for healthy, flavorful dinners. Protein helps your body to maintain muscle mass and when paired with physical exercise can help to prevent sarcopenia—the loss of muscle associated with aging.

This honey mustard pork tenderloin is an easy recipe that's pretty hands-off, so you can do other things (like make a side dish or salad) while the meat is marinating and cooking. It uses only six simple ingredients so you can get a delicious dinner on the table easily.


  • 2 tbsps honey
  • 2 tbsps dijon mustard
  • 1/4 cup white wine vinegar
  • 2 tbsps fresh thyme leaves
  • 1/2 tsp freshly cracked black pepper
  • 1 1/2 lbs pork tenderloin (1 piece)


  1. Whisk together honey, mustard, vinegar, thyme, and pepper. Place pork tenderloin in a large zip-top bag and pour in honey mustard mixture. Squish around to make sure pork is completely covered. Refrigerate at least one hour.

  2. Pre-heat oven to 425F. Lightly oil a baking dish.

  3. Place pork in ​the dish, reserving marinade. Roast 35 minutes to an hour (depending on the thickness of the tenderloin), checking internal temperature at 30 minutes. Pork is done when a thermometer inserted into the center reads 145F. Remove from oven and rest 10 minutes before slicing.

  4. Place reserved marinade in a small saucepan and boil 5 to 10 minutes or until thickened, adding water as needed to keep from sticking.

  5. Serve pork drizzled with honey mustard sauce.

Variations and Substitutions

If you don't like dijon mustard, try spicy brown mustard instead. You can also experiment with different types of vinegar if you don't have white wine vinegar on hand. Try red wine vinegar, champagne vinegar, or balsamic vinegar.

You can also use dried herbs instead of fresh. Substitute 1 tablespoon dried thyme in place of the fresh thyme. Buying dry thyme may be a good option if you aren't planning on using the rest of the fresh batch. Alternatively, you can chop up the remaining thyme and freeze in ice cube trays with a bit of water or olive oil.

Cooking and Serving Tips

  • Use proper food handling techniques when cooking pork. Raw or undercooked pork can harbor parasites that cause serious infections in humans. Cooking pork thoroughly will kill these parasites, so be sure that your meat reaches an internal temperature of between 145F to 160F.
  • Boiling the marinade for 5 to 10 minutes ensures that it is safe to serve as a sauce. If it makes you nervous, discard the marinade and make a second batch to thicken on the stove.
  • Note that 425F is also a great temperature for roasting baby potatoes or vegetables, so cook them at the same time on a sheet pan while the pork is cooking for an easy, balanced meal. A light coating of olive oil and a dash of salt and pepper will do, or you can follow these recipes for sweet and tangy maple roasted root vegetables and healthy oven-roasted potatoes.

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2 Sources
Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. Naseeb MA, Volpe SL. Protein and exercise in the prevention of sarcopenia and aging. Nutr Res. 2017;40:1-20. doi:10.1016/j.nutres.2017.01.001

  2. Djurković-Djaković O, Bobić B, Nikolić A, Klun I, Dupouy-Camet J. Pork as a source of human parasitic infection. Clin Microbiol Infect. 2013;19(7):586-94. doi:10.1111/1469-0691.12162

By Kaleigh McMordie, MCN, RDN, LD
Kaleigh McMordie, MCN, RDN, LD, is an intuitive eating registered dietitian with a master's in clinical nutrition.