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Tender Honey Mustard Pork Tenderloin Recipe Easy Roasted Vegetables Guide

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A quick and easy honey mustard glazed pork tenderloin roasted with vegetables, delivering a juicy, flavorful, and comforting meal perfect for family dinners or gatherings.

Ingredients

Scale
  • 1.5 to 2 pounds pork tenderloin, trimmed and patted dry
  • 3 tablespoons honey (raw or wildflower recommended)
  • 3 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 3 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon apple cider vinegar
  • Salt and freshly cracked black pepper, to taste
  • 1 pound baby potatoes, halved
  • 2 large carrots, peeled and cut into thick sticks
  • 1 red bell pepper, sliced
  • 1 small red onion, cut into wedges
  • Optional: 1 cup Brussels sprouts, halved
  • 1 tablespoon fresh thyme or rosemary, chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, whisk together honey, Dijon mustard, whole grain mustard, minced garlic, olive oil, apple cider vinegar, salt, and pepper. Set aside.
  3. Trim the pork tenderloin by removing any silver skin or excess fat. Pat dry with paper towels.
  4. Lightly season the pork tenderloin with salt and pepper.
  5. Brush the honey mustard glaze generously over the pork, reserving a little for basting later.
  6. Toss the baby potatoes, carrots, bell pepper, red onion, and Brussels sprouts (if using) with olive oil, salt, and pepper. Spread them out on a roasting pan in a single layer.
  7. Place the pork tenderloin in the center of the pan and arrange the vegetables around it, ensuring they are not overcrowded.
  8. Roast in the oven for 20 minutes.
  9. After 20 minutes, baste the pork with the reserved glaze and toss the vegetables to turn them for even browning.
  10. Continue roasting for another 10-15 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
  11. Remove the pan from the oven and tent the pork with foil. Let it rest for 5-10 minutes.
  12. Slice the pork tenderloin into medallions and serve with the roasted vegetables. Garnish with fresh thyme or rosemary if desired.

Notes

If vegetables brown too quickly, cover loosely with foil halfway through cooking. Do not skip resting the pork after roasting to keep it juicy. Use an instant-read thermometer for best results. Substitute maple syrup for honey for a different sweetness. For gluten-free, verify mustard labels or use homemade mustard.

Nutrition

Keywords: honey mustard pork tenderloin, roasted vegetables, easy pork recipe, weeknight dinner, family meal, gluten-free pork recipe

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