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!
Brown Sugar Dijon Pork Tenderloin Recipe
Ingredients
- 1 (3-5) lb pork tenderloin
- 1.5 tsp kosher sea salt
- 1 tsp ground black pepper
- 1.5 tsp paprika
- 3 tbsp whole grain Dijon mustard
- 4 tbsp brown sugar
Instructions
- Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Line a roasting pan with foil, then place a roasting rack on top.
- Carefully trim excess fat from the tenderloin, if necessary. Season it with salt, pepper, and paprika. Place it 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 the oven heat to 375 degrees Fahrenheit (190 degrees Celsius).
- Return the tenderloin to the oven and bake for 15–20 minutes (or longer, depending on the size of the tenderloin) until it reaches an internal temperature of 155 degrees Fahrenheit (68 degrees Celsius). Remove it from the oven and baste it with the drippings. Cover it with foil and allow it to rest for 10 minutes before cutting and serving.
I have never seen a pork tenderloin that weighs 3 to 5 pounds. Nor does the picture look like a tenderloin. It looks more like a pork loin to me and a pork loin does weigh more so I can only presume the recipe should say pork loin not tenderloin. I does sound delicious and I will try it. It would be nice to have more specific amounts of the brown sugar and mustard in the recipe.
this is my go to recipe..many recipes in my 80yrs..but this is so easy from my days of fear of cooking pork..glad those days are over…sliced thin on buns with coleslaw finishes the roast ..thanks for recipe…and thanks to technology…love my phone!
Yum! This was the juiciest pork tenderloin I have ever made. The flavor is wonderful and it is super simple to make. I’m looking forward to leftovers today! My tenderloin wasn’t completely thawed – my thermometer read 27 degrees when I inserted it – so it took almost 40 minutes to get to 155 after adding the mustard & brown sugar.
Have you made this with a frozen tenderloin? I would love to make this tonight but I’m not sure I will have time to thaw the tenderloin I have! How would you adjust the time?
Hmmm… I haven’t tried it on a completely frozen tenderloin before. You can always thaw the tenderloin in the microwave as best as you can.
Do not put tenderloin in microwave.
Immerse in cold water and it should thaw with in half hour. I have never had pork tenderloin with a 5lb. Weight
I made this last night and it was delicious. My daughter usually dislikes sweet glazes on meat, but she agreed that the mustard created a complimentary tanginess. Thanks for a new favorite!