Honey Mustard Glazed Pork Tenderloin With Roasted Autumn Vegetables
A simple and flavorful pork tenderloin glazed with honey mustard, served alongside a medley of roasted seasonal root vegetables, perfect for a cozy weeknight dinner.
Advert
Let’s get cooking.
Cook mode
Scale servings, tick off ingredients, and run step timers without losing your place.
Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer needed
Preheat the oven to 220°C (425°F). Line a baking tray with parchment paper or lightly grease it.
- No timer needed
In a small bowl, whisk together Dijon mustard, honey, minced garlic, apple cider vinegar, and 1 tablespoon of olive oil to create the glaze.
- No timer needed
Trim any excess fat from the pork tenderloin. Pat dry with paper towels. Brush half of the honey mustard glaze evenly over the pork.
- No timer needed
In a large mixing bowl, combine carrots, parsnips, sweet potato, and red onion. Drizzle with remaining 1 tablespoon olive oil, sprinkle with rosemary, thyme, salt, and pepper. Toss to coat evenly.
- No timer needed
Arrange the vegetables on the prepared baking tray in a single layer, making space in the center for the pork tenderloin. Place the glazed pork in the center.
- No timer needed
Roast in the preheated oven for about 25 minutes. Then brush the pork tenderloin with the remaining glaze and continue roasting for another 10–15 minutes, until the pork reaches an internal temperature of 63°C (145°F).
- No timer needed
Remove the pork from the oven and transfer to a cutting board. Tent with foil and let rest for 5–10 minutes before slicing to allow juices to redistribute.
- No timer needed
Meanwhile, roast the vegetables continue cooking if needed until tender and caramelized, about 5–10 more minutes if necessary.
- No timer needed
Slice the pork tenderloin into medallions. Serve alongside the roasted vegetables and drizzle with any remaining glaze.
Chef tips
- Use a meat thermometer to avoid overcooking pork; it should read 63°C (145°F) when safely done.
- Resting the pork after roasting ensures it stays juicy and tender.
- Feel free to swap the root vegetables with any seasonal favorites you have on hand.
- For extra flavor, sprinkle fresh herbs on the finished dish before serving.
Equipment check
- oven
- baking tray
- mixing bowl
- measuring spoons
- kitchen knife
- cutting board
- small bowl
- whisk or fork
Nutrition per serving
- Calories380
- Protein38 g
- Carbs23 g
- Fat12 g
Tags
Behind the dish.
Overview
This Honey Mustard Glazed Pork Tenderloin is perfectly juicy and tender, enhanced by a sweet and tangy honey mustard glaze. Paired with a colorful medley of roasted autumn root vegetables like carrots, parsnips, and sweet potatoes, this dish offers both nourishment and comforting flavors, making it ideal for a cozy weeknight dinner.
Why you’ll love it
- Quick and easy to make with minimal prep.
- Balanced flavors from the sweet honey and tangy mustard.
- Healthy and satisfying with seasonal vegetables and lean protein.
- Gluten-free and suitable for a high-protein diet.
Ingredient notes
- Pork tenderloin: Choose fresh pork tenderloin trimmed of excess fat for a lean, tender cut.
- Honey mustard glaze: Made from Dijon mustard, honey, garlic, and a touch of apple cider vinegar for brightness.
- Root vegetables: Use seasonal favorites such as carrots, parsnips, sweet potatoes, and red onions for a colorful variety.
- Fresh herbs: Rosemary and thyme complement both the pork and vegetables beautifully.
Serving & storage
Serve the pork sliced alongside the roasted vegetables. Drizzle with any remaining glaze for extra flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to maintain moisture.
Related recipes
Hot honey chicken sandwiches with crunchy slaw
◷ 120 minmedium
Crisp buttermilk-fried chicken, lightly spiced honey and sharp cabbage slaw in toasted buns. Dress the slaw late and add the honey at assembly to keep the coating crunchy.
Oct 18
Garlic Herb Roasted Chicken with Spring Vegetables
◷ 90 mineasy
A simple and flavorful roasted chicken dish featuring a medley of seasonal spring vegetables like asparagus, baby carrots, and new potatoes, seasoned with garlic, fresh herbs, and lemon. This easy roast method ensures juicy poultry with crisp-skinned perfection, perfect for a wholesome weeknight dinner.
Oct 29
Roasted Autumn Mushroom and Sage Chicken Thighs
◷ 60 minmedium
Juicy chicken thighs roasted with a medley of seasonal autumn mushrooms, fresh sage, and garlic, served alongside caramelized root vegetables for a comforting weeknight dinner.
Oct 28