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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 Sheet Pan Dinner
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.
Why You’ll Love This Honey Mustard Pork Tenderloin
- One-Pan Wonder! This delicious 35-minute pork tenderloin recipe complete with potatoes and green beans is all cooked together on the same sheet pan. Dinner does not get any easier than this!
- Tasty Honey Mustard! Glazed with a delicious mixture of stone ground mustard and honey with a bit of soy sauce and a pinch of Sriracha for spice, this pork is unbelievably good and super juicy.
- Easy Weeknight Dinner! You can whip this recipe together in just 35 minutes on a busy weeknight or even prep it the night before to pop in the oven the next day.
- Pork Tenderloin – I used 2 tenderloins that were each about one pound.
- Baby Potatoes – I opted to use baby potatoes. You could also cut regular potatoes into large chunks if you don’t have any baby potatoes on hand.
- Green Beans – Use fresh green beans for the best results.
- Olive Oil – I use extra virgin olive oil because I love the flavor it adds, but vegetable oil also works.
- Garlic Powder – Instead of fresh garlic, I opted to use garlic powder for better coverage of the veggies.
- Italian Seasoning – It’s typically a blend of dried basil, oregano, rosemary, thyme, and marjoram. If you don’t have any on hand just use a combination of whatever is in your pantry.
- Salt – Salt enhances all the natural pork flavor.
- Black Pepper – Freshly ground is the best option if you have it on hand.
- Grainy Mustard – The main sauce ingredient. Any type of stone ground mustard is perfect. If you don’t have stone ground mustard you can also use Dijon mustard.
- Honey – Adds a bit of sweetness and together with the mustard is the star ingredient of the sauce.
- Soy Sauce – I always use low-sodium soy sauce to control the level of added salt. You can also use gluten-free tamari.
- Garlic – Use freshly minced garlic cloves for the most intense garlic flavor.
- Sriracha – Adds a bit of spice. If you don’t have any Sriracha you can use any type of hot sauce you have on hand.
This sheet pan dinner is ridiculously easy! Once everything is seasoned it takes just 25 minutes to cook. This is another amazing weeknight dinner option!
To begin, you need to preheat your oven temperature to 450°F (232°C) so that it is hot and ready to go once everything is prepped. Then spray a rimmed baking sheet with nonstick cooking spray.
Next, make the sauce to coat the tenderloins. Add the mustard, honey, soy sauce, minced garlic, and Sriracha to a small bowl. Then whisk everything together until fully combined. Then taste and season with salt and pepper if needed.
Before you can coat the pork with the honey mustard sauce you need to pat it dry with paper towels. It’s important to do a good job when doing this step. Then put the pork in a large bowl and brush or spoon the sauce over the pork making sure it’s fully coated.
With the tenderloins coated in sauce, you can now season the veggies. I like to season them separately. First, add the potatoes to a bowl with half of the olive oil, salt, pepper, Italian seasoning, and garlic powder. Now, toss everything together to coat.
Then in a separate bowl, repeat the process with the green beans with the remaining olive oil and seasonings.
Now let’s prepare to bake! Lay the green beans down in the middle of the prepared sheet pan and then put the potatoes along the sides. Next, place pork tenderloins over the green beans and brush or spoon them with the excess sauce.
To cook, transfer the sheet pan to the preheated oven and bake everything for 25 to 30 minutes. Then halfway through baking, brush or spoon more sauce over the tenderloins. When done, the pork should register at 145°F (63°C) at the thickest part when tested with an instant-read digital meat thermometer.
Once the pork is fully cooked, remove the pan from the oven. Then cover the tenderloins with aluminum foil and allow them to rest for 15 minutes before serving. Finally, slice and enjoy this delicious sheet pan dinner.
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! Some veggies that will roast up well include:
- Bell peppers
- Brussels sprouts
- 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.
- 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.
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.
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
- 2 pounds pork tenderloin (2 tenderloins (about 1 lb each))
- 2 pounds baby potatoes
- 1 pound green beans
- 3 tablespoons olive oil
- ½ teaspoon garlic powder
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper (ground)
- 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.
- One pork tenderloin usually feeds 3 people and they usually weigh about 1 lb each.
- 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. Be aware that freezing cooked pieces of meat can impact their texture once thawed. You can thaw either in the microwave, or let it thaw out in your fridge overnight.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.