One-Pan Honey Mustard Pork Tenderloin (Fast and Flavorful)

Name: One-Pan Honey Mustard Pork Tenderloin (Fast and Flavorful)
Prep time: 5 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pork tenderloin ((about 1 to 1.25 lbs)); Kosher salt; Freshly ground black pepper; 3 tbsp Dijon mustard; 2 tbsp honey; 1 tbsp apple cider vinegar; 2 tbsp grapeseed oil, divided; 1 tsp minced garlic; 2 cups halved baby potatoes; 1½ cups green beans, ends trimmed

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This one-pan honey mustard pork tenderloin is quick to prep, easy to clean up, and loaded with flavor. It’s the kind of recipe that works on any weeknight—just toss everything on a sheet pan and let the oven do the work. Dive into one of my latest easy pork dinner recipes.

🔑 Key Features

Quick and easy
Ideal for busy weeknights
A one-pan recipe
Perfect for swapping vegetable
Glazed with sweet and tangy flavors

Ingredients

Pork Tenderloin: Choose a tenderloin that has not been pre-seasoned and packaged. Select pork tenderloin not pork loin.
Grapeseed oil, or another neutral oil with a high smoke point. I don’t use olive oil here as I don’t want to introduce a new flavor. Feel free to use olive oil if you prefer.
Dijon mustard
Honey
Apple cider vinegar
Minced garlic
Baby (new) potatoes
Green beans

What is Pork Tenderloin vs Pork Loin

Pork tenderloin is a small, very lean muscle that cooks fast. Tenderloin is ready in about 20 minutes at high heat. Pork loin is a wider, thicker roast with a fat cap, so it needs lower heat and more time to stay juicy. Match your cooking method to the pork cuts so dinner turns out tender and juicy instead of dry.

Instructions

Season the Pork: Pat the pork dry with paper towels. Sprinkle with kosher salt. Season with black pepper to your preference. Let stand at room temperature (see tip).
Make the Honey Mustard Sauce: In a small bowl, add the mustard, honey, vinegar, 1 tbsp oil, and the garlic. Whisk to combine.
Preheat oven to 425°F: While I typically preheat the oven as my first step, I wait until now to give the tenderloin more time to rest and absorb the salt.
Prepare the Pork and Vegetables: Place the pork tenderloin in the center of a large oven-proof skillet or sheet pan. Spoon the honey mustard sauce over the pork. In the same bowl, add the remaining oil. Add the potatoes and toss to coat. Arrange potatoes around the tenderloin. Add the green beans to the bowl and toss to coat, adding additional oil if necessary. Set aside.
Roast: Roast for 12 minutes. Using a spatula, toss the potatoes. Add the green beans around the roast with the potatoes. Roast an additional 10 to 12 minutes or until the pork reaches 145°F when tested with an instant-read thermometer. The vegetables should be fork-tender. You may want to pull the roast at 140 degrees because the temperature will rise while resting.
Rest and Serve: Transfer tenderloin to a carving board and let rest 5 minutes. Meanwhile, toss the potatoes and green beans in the pan drippings.
Carve the pork tenderloin across the grain and transfer to a serving plate. Arrange the potatoes and green beans around the tenderloin and serve.

spooninghoney mustard sauce over pork tenderloin

Cook’s Tips

Use an instant-read meat thermometer to determine when your tenderloin is at a safe temperature and to avoid overcooking. Place the thermometer into the thickest part of the roast.
Cut your potatoes into even sizes, about 1-inch square, so they roast evenly.
Rest the pork after salting for 30 minutes. Rest it again after cooking for 5 minutes to redistribute the juices.
Carve the pork tenderloin across the grain for tender results.

Storing and Reheating

Food Storage Information is provided by the USDA

Fresh, uncooked pork can be refrigerated for 3 to 5 days before using. After purchasing, immediately refrigerate it.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Leftovers can be frozen in an airtight container for up to 3 months. To defrost, put them in the refrigerator overnight.
Reheat leftovers in a 225 degree Fahrenheit oven. I don’t recommend microwaving to reheat as it can dry out the tenderloin.

Frequently Asked Questions

Can I use frozen pork tenderloin for this recipe?

No. You must thaw it completely first. Cooking from frozen won’t allow even seasoning or safe internal temperature control.

How do I keep the veggies crisp, not soggy?

Pat them dry before roasting and spread them in a single layer. Crowding traps steam.

Is there a way to make the sauce stick better to the pork?

Yes. Pat the tenderloin dry with paper towels before adding the sauce. This helps the coating grip the meat and caramelize during baking

How can I make this dish less sweet without losing flavor?

Swap half the honey for unsweetened applesauce. Add ½ teaspoon extra mustard for balance.