Brown Sugar and Dijon Glazed Pork Tenderloin
A sweet & simple 6-ingredient recipe! This brown sugar and dijon glazed pork tenderloin is so tender and flavorful, it’s sure to become a favorite!
Ok guys, I’m kind of obsessed with this tenderloin. It’s sweet, tangy and super tender… plus it only requires 6 INGREDIENTS. Yesssss! This is definitely going to be a regular in the rotation for weeknight dinners. Why? Because it doesn’t get any easier than this!!
Grab a pork tenderloin and trim any large areas of fat. I don’t usually need to do this with the brand I buy, but I know some can be on the fattier side. Generously season the pork tenderloin with salt, pepper and a bit of paprika. Place it on a wire rack in a roasting pan and bake for 30 minutes at 400 degrees. Remove the tenderloin from the oven (turn the temperature down to 375) and brush it with grainy dijon mustard. I didn’t list specific amounts for any of the ingredients because they will differ depending on the size of the meat, just go with what feels right :) Pat on the brown sugar, return it to the oven for an additional 15-20 minutes or until it reaches an internal temperature of 155 degrees.
Remove it from the oven, tent it with foil and let it rest for 10 minutes. Cut it, serve it and ENJOY! This tenderloin goes well with rice, noodles, potatoes, cooked apples, or any steamed veggies you like. It’s easy enough to make on busy nights yet elegant enough to serve on special occasions or holidays. It’ll be a favorite for sure!
- 1 (3-5) lb. pork tenderloin (or
- Kosher sea salt
- Ground black pepper
- Whole grain dijon mustard
- Brown sugar
- Preheat oven to 425 degrees. Line a roasting pan with foil, then place a roasting rack over top.
- Carefully trim excess fat from the tenderloin, if necessary. Season with salt, pepper and paprika. Place on the rack and bake for 30 minutes.
- Remove the tenderloin from the oven and brush the sides and top with the dijon mustard, then gently press the brown sugar into the mustard. Reduce oven heat to 375 degrees.
- Return to the oven and bake for 15-20 minutes (maybe more depending on the size of the tenderloin) or until it reaches an internal temperature of 155 degrees. Remove from the oven and baste with the drippings. Cover with foil and allow to rest for 10 minutes before cutting and serving.
Recipe source: adapted from Rock Recipes