This Honey Mustard Pork Tenderloin is baked to perfection with green beans, potatoes, and ready in only 35 minutes. This recipe is a must for your busy weeknights!
Honey Mustard Pork Tenderloin
I love a good sheet-pan dinner! A delicious and satisfying dinner doesn’t require a giant mess in your sink. This honey mustard pork is paired with a sauce so delicious your family will be begging for it over and over again.
I think I really out-did myself this time. Using the green beans as a bed for the pork tenderloin, each spear was able to bubble and cook away in that amazing honey mustard sauce and the juices from the pork. I don’t think you’ll have any green bean haters at the table after trying these! This recipe has everything you need to make a well balanced dinner: protein, greens, and some carbs.
What Ingredients are in Honey Mustard Pork Tenderloin?
For this recipe you will need:
- Pork tenderloins
- Baby potatoes
- Green beans
- Olive oil
- Salt & pepper
- Garlic powder
- Italian seasoning
For the sauce:
- Grainy mustard
- Honey
- Soy sauce
- Garlic
- Hot sauce
I know that some of you aren’t huge on grainy mustard. You can use dijon or even regular yellow mustard instead. Your sauce, your rules!
What Cuts of Pork Can I Use?
I used tenderloin for my honey mustard pork because it fit so perfectly with this sheet pan dinner. If you can’t find the whole pork tenderloins, sliced loin or pork chops will work just as well. I usually buy a package of 4 from Costco and they’re much cheaper that way.
What Other Veggies Can I Use?
Sheet-pan dinners are great for using up veggies you have hanging out in your fridge!
Veggies that will roast up well include:
- Onion
- Bell peppers
- Brussels sprouts
- Asparagus
- Squash
- Broccoli
- Cauliflower
- Zucchini
- Carrots/ parsnips
The list could go on and on! Anything that cooks up with those herbs and bubbles with the sauce that drips off the honey mustard pork will be out-of-this-world delicious.
How to Make Honey Mustard Pork Tenderloin
- Make the sauce: Mix all the sauce ingredients together and season with salt and pepper if needed.
- Prepare the pork tenderloins: Wash the pork and pat dry with paper towel. Brush or spoon the sauce over the pork and set aside.
- Prepare the veggies: Season the potatoes and green beans with olive oil, salt, pepper, Italian seasoning, and garlic powder. Toss until evenly coated.
- Prepare the sheet pan: 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.
- Bake: Let everything cook for 25-30 minutes, or until the pork registers 145 F degrees 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. Enjoy!
Tips for Making Perfect Pork Tenderloin
- Get an instant read thermometer! I know we are all so scared of cutting into pink pork, and sometimes this turns into over-cooking the meat and making it dry. A thermometer will give you perfect meat every single time.
- Cover the pork with foil and let it rest! This way you won’t lose all those lovely juices from cutting into it too early, and the foil will prevent it from getting cold. Win-win!
- Baking at a high temperature will give you nicely browned pork with delicious crispy bits while keeping the inside perfectly juicy.
What to Serve with Honey Mustard Pork
If you end up making this pork all on its own without the veggies, you can serve it with:
- Mashed Potatoes
- White Beans with Bacon and Herbs
- Garlic Butter Mushrooms
- Creamy Garlic Parmesan Orzo
How to Store Leftover Honey Mustard Pork Tenderloin
This honey mustard pork will last 3-4 days in an airtight container in the fridge. You can reheat using the microwave, or cut the pork into slices and heat them up in a skillet.
You can freeze this recipe too, if you wish. Of course, be aware that freezing cooked pieces of meat can impact the texture once thawed. You can thaw either in the microwave, or let it thaw out in your fridge overnight.
Try These Other Delicious Sheet Pan Dinners
- Ranch Pork Chops and Potatoes
- Teriyaki Salmon
- Salmon with Dill Sauce and Roasted Baby Potatoes
- Baked Sausages with Apples
- Honey Garlic Salmon and Veggies
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Honey Mustard Pork Tenderloin
Ingredients
- 2 lb pork tenderloin 2 tenderloins (about 1 lb each)
- 2 lb baby potatoes
- 1 lb green beans
- 3 tbsp olive oil
- 1/2 tsp garlic powder
- 1 tbsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper ground
Sauce
- 2 tbsp grainy mustard
- 2 tbsp honey
- 2 tbsp soy sauce low sodium
- 3 cloves garlic minced
- 1 tbsp sriracha sauce or any other hot sauce
Instructions
- Preheat oven: Preheat the oven to 450 F degrees.
- Make the sauce: Mix all the sauce ingredients together and season with salt and pepper if needed.
- Prepare the pork tenderloins: Wash the pork tenderloins and pat dry with paper towels Brush or spoon the sauce over the pork and set aside.
- Prepare the veggies: 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.
- Prepare the sheet pan: 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.
- Bake: Let everything cook for 25-30 minutes, or until the pork registers 145 F degrees at the thickest part on an instant read thermometer. Brush or spoon more sauce over the pork at the half-way point.
- Rest: Cover the pork with foil and rest for 15 minutes before serving. Enjoy!
James says
Some hopefully constructive comments
How much garlic powder and Italian herbs
When the meat is resting for 15 mins, what is the rest of tray doing? Still in the oven? Keeping warm? All resting together?
James says
Also I assume this is a conventional oven? We have fan assisted in the UK so I also assume dropping from 450 down a little then.
Joanna Cismaru says
That’s correct.
Joanna Cismaru says
You can find the complete recipe with ingredient amounts in the recipe card at the bottom of the post. While the meat is resting you can keep the rest warm.
James says
Thanks.
I checked the card however could not see the quantities for the Garlic Powder and Italian Herbs so I just seasoned with both liberally!
Joanna Cismaru says
Hi James! I’m so sorry, I just noticed that I missed them. Recipe card has been updated. It’s 1/2 tsp garlic powder and 1 tbsp Italian seasoning. Most of these are to taste anyway, hope you enjoyed it!
Mark R says
Delicious!!! I’m by no means a chef, a single male and a convection oven…and I impressed myself! Followed every step adjusted for a single tenderloin, the sauce was amazing and the pork perfect. Hope I will be able to repeat this recipe often, thank you!
Marilyn Appezzato says
I made this using pork loin chops, substituted yellow summer squash for the green beans and added baby carrots with the potatoes. I hesitated using the Italian seasoning (I combined 1/2 teasp each thyme, basil and oregano to sprinkle over the veggies) but the combination of flavors with the sauce on the pork was really a “party in the mouth”. Thanks for a super recipe, Jo; I will definitely make this again!
Joanna Cismaru says
Glad you liked it!
Jess K says
Sounds easy and looks delish! Can’t wait to try for my family. Pinned!
Jennifer says
We are not big fans of spice. Would it make a huge difference if we leave out the hot sauce?
Joanna Cismaru says
No, go ahead, leave it out!