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 pound pork tenderloin 2 tenderloins (about 1 lb each)
- 2 pound baby potatoes
- 1 pound green beans
- 3 tablespoon olive oil
- ½ teaspoon garlic powder
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper ground
Sauce
- 2 tablespoon grainy mustard
- 2 tablespoon honey
- 2 tablespoon soy sauce low sodium
- 3 cloves garlic minced
- 1 tablespoon 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!
My family loved this recipe!! Can you substitute skinless-boneless chicken thighs and cook the same amount of time?? Thank you so much!
You can! It would take about 20 minutes for chicken breast, but could depend on the thickness of the breast. The breast is cooked when it’s completely opaque all the way through and registers 165 to 170 F on an instant-read thermometer.
Jo I love your site soooo much. I can grab any type of meat or poultry from the freezer and will always find something here that is easy, quick and most important yummy! This pork recipe is definitely on the repeat-it-list. You are always spot-on with the spices/seasoning. Hubs has the best leftovers to take the next day to work
This recipe turned out beautifully. I served it to guests who all commented on how much they enjoyed it. The only thing I would do slightly differently the next time I make it is that I would blanch the green beans a bit before putting on the sheet pan. For some reason mine did not cook quite evenly even though I arranged the pork, green beans, and potatoes on the sheet pan as pictured.
The glaze was delicious but I made more than directed and heated it before serving to add more as desired at the table. It was every bit as easy as described and the one pan cleanup was great. I highly recommend this recipe.
I made this tonight after a long hard day working from home! I had green beans, asparagus and mange tout in the fridge which needed using. Halved the recipe as there was only two of us. It was just amazing. Quick to prepare and so tasty.
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?
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.
That’s correct.
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.
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!
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!
I loved this recipe! I thought I’d try to make it with chicken breasts. How long do you think I should cook it for it’s the chicken?
It would take about 20 minutes for chicken breast, but could depend on the thickness of the breast. The breast is cooked when it’s completely opaque all the way through and registers 165 to 170 F on an instant-read thermometer.
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!
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!
Glad you liked it!
Sounds easy and looks delish! Can’t wait to try for my family. Pinned!
We are not big fans of spice. Would it make a huge difference if we leave out the hot sauce?
No, go ahead, leave it out!