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!

Brown Sugar and Dijon Glazed Pork Tenderloin | lifemadesimplebakes.com

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!!

Brown Sugar and Dijon Glazed Pork Tenderloin | lifemadesimplebakes.com

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.

Brown Sugar and Dijon Glazed Pork Tenderloin | lifemadesimplebakes.com

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 and Dijon Glazed Pork Tenderloin | lifemadesimplebakes.com

Brown Sugar and Dijon Glazed Pork Tenderloin Recipe

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!
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Course: Main Course
Cuisine: American
Prep Time: 8 mins
Cook Time: 45 mins
Total Time: 53 mins
Servings: 6 servings
Calories: 1kcal
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Ingredients

  • 1 (3-5)lb pork tenderloin
  • kosher sea salt
  • ground black pepper
  • paprika
  • whole grain dijon mustard
  • brown sugar

Instructions

  • 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.

Notes

-For a little kick, try adding a pinch or two of cayenne pepper!

Nutrition

Serving: 6g | Calories: 1kcal | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. 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!

  2. 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?

    1. 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.

      1. 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

  3. 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.

  4. 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!

  5. 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.

  6. I made this pork loin and it  was very good. The recipe was simple and the pork loin came out very moist and tender. I will definitely make this recipe again!