Honey Dijon Pork Tenderloin – juicy and delicious pork tenderloin is roasted in the oven with an irresistible honey dijon glaze. This is so easy to make and is perfect for a weeknight dinner, or a special occasion, too!
Do you ever get into a dinner time rut? Where you just keep making the same things over and over, whether it’s out of habit or just due to late-in-the-day exhaustion?
I’m guilty of it, and my oldest likes to remind me of that fact, too. According to him and his groaning all we ever eat is chicken.
Which I guess is true. Cilantro Lime Chicken Tacos and Crockpot Chicken and Noodles are two regulars at our house, but with good reason! They’re easy and GOOD! Why mess with a good thing?!
But I do kind of see his point. It’s not fun to eat the same thing all the time. In fact, for Easter this year, I decided I didn’t want to have ham, which is what we usually eat for Easter dinner every year. I just wanted something different.
So I decided to branch out and make a pork tenderloin, which I hadn’t made in ages.
I have no idea why I waited so long though! This Honey Dijon Pork Tenderloin is so tasty, flavorful, and easy! Seriously, it’s the perfect way to spice up your dinner rotation if you’re feeling stuck in a rut.
What I love about this recipe is that it’s easy enough to make for a weeknight dinner, but also elegant enough to make for a special occasion like we did on Easter. I like to serve it with mashed potatoes and Garlic Parmesan Roasted Asparagus on the side.
Give it a try. You are seriously going to love it. ESPECIALLY that sauce!
It’s so good, you’ll want to drink it! You’ve been warned. 😉
Honey Dijon Pork Tenderloin
This Honey Dijon Pork Tenderloin is roasted in the oven and topped with a delicious glaze that you'll want to drink with a spoon! It's so easy to make, too!
Ingredients
- 1 package pork tenderloins (package should contain two tenderloins)
- 1/4 cup soy sauce
- 3 Tablespoons honey
- 3 Tablespoons olive oil
- 2 Tablespoons orange juice
- 2 Tablespoons dijon mustard
- 3-4 garlic cloves, minced
- 2 teaspoons dried rosemary (or 1 sprig freshly chopped)
- fresh ground pepper, to taste
Instructions
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Preheat oven to 350 degrees. Spray a rimmed baking sheet with cooking spray, and place the two pork tenderloins on top.
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In a small bowl, whisk together the soy sauce, honey, olive oil, orange juice, dijon mustard, garlic, rosemary, and pepper. Cut small slits in the top of each of the tenderloins, about halfway through (about 6 slits on each). Pour the sauce over the top of the tenderloins.
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Bake in the preheated oven for 40-50 minutes, spooning the sauce over the top of the tenderloins every 10 minutes. This creates a super yummy glaze on top, and will soak into the slits you cut in the meat. Bake until a meat thermometer inserted in the largest part of the tenderloins reads 145.
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Remove tenderloins from the oven and allow to rest for 10-15 minutes before slicing and serving. Serve with sauce from the pan drizzled over the top. Enjoy!
Adapted from Diva di Cucina
If you like this Honey Dijon Pork Tenderloin, then you might also like:
Teriyaki Glazed Salmon
Demeter says
That sauce looks ah-mazing! Great recipe!
Christin Jean says
I just made this for dinner. It was RIDICULOUSLY good! So tasty, so moist, so perfect!
Ashlyn says
So glad you loved it!!
Jen says
My husband is going to go crazy over this! Thank you!
Sabrina says
It’s no secret that pork dinners are my favorite! I cannot wait to try this!
Dorothy at Shockingly Delicious says
So much great flavor! This looks like a perfect weeknight meal!
Debra C. says
We really enjoy pork tenderloin and I’m always looking for new ways to serve it. This looks so tender and moist and that sauce…. over the top!!!
Angela says
I love a good pork tenderloin and the flavors in this one sound just perfect! Look forward to making this soon!
Sandra | A Dash of Sanity says
I am drooling over that glaze! Looks so good!
Dan from Platter Talk says
I love the ying and yang you have going on with the flavor profile of this gorgeous pork tenderloin. Fabulous photography too, all very nicely done!
Lisa@Lisa's Dinnertime Dish says
This flavors in this sauce sound amazing! I can’t wait to try this pork!
Cathy @ Lemon Tree Dwelling says
This is THE MOST delicious looking pork tenderloin!!!
Madi says
I need to try making this for dinner! It sounds so great!
Kendra says
Do you think this would work in crock pot?
Ashlyn says
Hi Kendra, I haven’t tried it in the crockpot before so it’s hard to say. If you try it out, let me know how it goes!
Kendra says
Ok thank you! I think I’m going to stick with the oven. I don’t have the two pork tenderloins just one slightly larger tenderloin roast so I may just make a little more of the sauce for on top.
Ashlyn says
Hope you enjoy it!!
Fig Newton says
Are you crazy? NO WAY this will work in a crock pot. Learn how to cook, Mojamba…
Fig Newton says
Are you crazy? NO WAY this will work in a crock pot. Learn to cook, Mojambo!1
Carney says
Hi Kendra – this is old, but if you or someone else is wondering how this would do in the crockpot, here is some feedback from someone who has worked in pro kitchens and also taught cooking. [Forgive me if I’m overstepping, Ashlyn!] I would recommend doubling the delicious sauce/glaze and then browning your meat before putting it into the crock pot. I think the final dish would turn out very well and taste the same as if cooked in a conventional oven. The extra sauce is necessary due to the longer and slower cook time and to maintain the moisture.
Kendra zimmerman says
This looks amazing! I have a boneless pork tenderloin roast that I was going to do in a crockpot do you this sauce would still work fine to use that way?
Kevin says
So this sauce is fantastic, but I had trouble interpreting “1 package of tenderloin”. It’s a meat, just list it by weight! The cooking time changes drastically depending on the size of the tenderloin. Thanks for the recipe! 🙂
Barbara Chase says
Do you have any more direction for weight of meat used? Mine doesn’t come “two to a package” and this is my first pork tenderloin experience! 😌
Ashlyn says
Hi Barbara, they’re each about 1 pound each.
Katherine Hackworthy says
The glaze sounds delicious, some lovely flavours in there. I imagine this is a very popular meal for the family.
Helen of Fuss Free Flavours says
Pork tenderloin is a great choice to have, and cooks wonderfully. The flavours you’ve added are a perfect choice to add that extra deliciousness.
Mirlene says
Recipe looks awesome! My husband would devour this pork. Great recipe!!!!
linda spiker says
Drooling! Holy cow that looks good!
Anna says
I am always on the lookout for delicious pork recipes as my mom never cooked pork when I was growing up! This is a simple but beautiful dish.
Rebekah says
This was delicious! I thought I’d share some modifications I made that improved the dish: I used a temp probe in the oven to make sure the meat didn’t overcook even a degree – and I cooked it to 135 and let it come up the rest of the way once it was out of the oven. This made the meat SO tender and delicious, which I must say is not all that common when it comes to pork tenderloin! I also doubled the sauce. I put half the sauce on the pork per the instructions and reduced the other half in a saucepan while the pork was cooking. This made the meal SO much better. Drizzle that reduction over the pork when it comes out, and use it over rice to serve. The sauce is what makes it… loved the dish! Will definitely cook again!
Ashlyn says
So glad to hear that, Rebekah!
Kerry Kurchak says
I’ve never made pork tenderloin before. This came out so juicy and tender, and the sauce IS so delicious I wanted to drink it! I didn’t have orange juice so I used fresh apple cider and it was really good. Thank you so much for this wonderful dish.
Ashlyn says
So glad to hear that, Kerry!
Sandra Homan says
Why is this listed in the crockpot section? The recipe sounds delicious and I would love to try it but can I make it in a crock pot?
Ashlyn says
Hi Sandra! This isn’t in the crockpot section of my site, so I’m sorry if you’re seeing it like that elsewhere! I’ve never made it in the crockpot before so I can’t attest to how it would turn out with that method.
Sue says
Omg!! Made it tonight with mashed potatoes and green beans with mushrooms. Best meal I’ve made in a while! I had a big tenderloin so I doubled the sauce and was so glad I did. Cooked the pork to 145 degrees, let it rest and sliced it in about 1/2 inch pieces which makes it more tender. This is my new go to recipe for tenderloin, thanks so much!!
Ashlyn says
Yay!! So glad you enjoyed it, Sue!
Antuanett ramirez says
Omg, I love this. Husband tried it and wanted to eat the entire thing. Said it belonged at a restaurant. Amazing. (9 year old didn’t preferred a can of ravioli) 🙁
Ashlyn says
Yay!!! Glad y’all enjoyed it!
Ashlyn says
So glad you and your hubby enjoyed it! And my kiddos would feel the same, I’m sure!!!
Sidra Jabeen says
My husband loves the pork tenderloins, so I usually made this dish in our family get together. The recipe magically works when he is in a bad mood.
Marc says
5 stars from everyone. Excellent!
No oj so I used a little pineapple juice.
Wife told me it’s a keeper and to make sure I save recipe
Ashlyn says
Sooooo happy to hear that, Marc!
Dee says
I have to admit that this is the first time I ever commented (good or bad) on anything online. BUT, all I can say is OMG! Soooooooo good. AMAZING FLAVOR! Finished eating this meal well over an hour ago and the incredible aromas still linger. Followed the ingredients to a “T”. I like my pork medium rare (just a little pink in the center) so I cooked it at 350 for 25 minutes basting as instructed, every 10 minutes. Thank you so much for posting this recipie. This recipe is elegant enough for special occasions but surprisingly simple enough to make for a great, quick weeknight dinner! ABSOLUTELY AWESOME!
Marie says
This was soooo delicious. I made it for company and they went NUTS over it. I followed the recipe exactly. The only thing I changed was was to pour the juice over the pork about 4 hours before cooking and let it marinate, turning occasionally; and also, as it was almost done with about 10 minutes to go, it wasn’t browning on top as I would have liked so I raised the oven temp to 450 for the last 10 minutes or so. It browned faster but I think I will use a higher oven temp next time. I guess it all depends on your particular oven. Some are hotter, electric vs. gas etc. I just didn’t want it to get too well done and dry before it browned. That worked great for me. This roast was so juicy and tender. I made 2 1/2 times the amount of sauce which made exactly 2 cups. It was too much. I used half of that (one cup) so I froze the remainder. I will definitely make this again during the week when I am pressed for time and I won’t have to make the sauce. I will just thaw it out and have a relatively quick weekday dinner. I’m sure it freezes well. Thank you for a real keeper recipe!
Ashlyn says
I am so happy to hear that, Marie!
Barry Hasson says
This was the best pork tenderloin meal I have ever prepared! My two tenderloins took about 55 minutes and were perfect! I would not change a thing about this recipe. So flavorful and easy. The presentation is great!
Ashlyn says
Awesome Barry! So glad you enjoyed it!
Maria Terese McKinsey says
Do you cook the tenderloins covered or uncovered?
Ashlyn says
Hi! Uncovered!
Caroline says
This was absolutely amazing. I followed the recipe exactly and wouldn’t change a thing!
Ashlyn says
So happy to hear that, Caroline!
Lisa Julia says
Tried this for dinner last night. Followed the recipe to a T and it was FAB!!! My family loved it and i will definitely make again. Served with mashed potatoes and asparagus as suggested.
Ashlyn says
Yay Lisa! So glad your family loved it! Thanks for letting me know!
KAAN says
Oh my god! Best pork tenderloin recipe I’ve ever tried, and I’ve tried many. Thank you! I am writing this one in my recipe box so I won’t lose it, cause this is the one I’ll use from now on.
Ashlyn says
Whooo hoo! I’m soooo glad to hear you loved it!
Ambera says
I made this recipe for dinner last night and it was SO GOOD. I followed the directions exactly, except I cooked the pork tenderloin in a glass dish instead of on a baking sheet. The sauce was delicious and I will definitely be making this again soon. My boyfriend has already made a request for it! I served with asparagus and mashed potatoes as suggested. It made a perfect meal.
Ashlyn says
Yum yum!!
Becky says
Has anyone used the sauce as a marinade before cooking the tenderloin?
Cynthia Knapp says
Getting ready to try this recipe today for Sunday dinner. Wonder if this recipe would work in my pressure cooker. Looking for recipes to try in there. Plan to use the oven today though. I’m going to double the sauce though as several people suggested. It just looks amazing.
Belen says
Delicious recipe !! Thanks a lot ! I followed also the recommendations of the others writers suggesting to increase the amount of the sauce and I didn’t retreat it !! I will keep it as one of my fav !!
Linda says
Absolutely delicious flavors but I agree with Rebekah about reducing the sauce. I poured about half the sauce on before putting it in the oven but when I went to baste it was too thin and did not cling to the meat. I poured the rest of the sauce and some from the pan into a saucepan and reduced it until it was a nice thick glaze. I basted with this and used the extra for the sauce. It was amazing and super juicy my husband LOVED it! Thank you for a great recipe!
Peter says
Great
Jamie says
This was SO GOOD! Halved the recipe since it was just my husband and i and it came out perfect. Pork was incredibly moist and flavorful. Will definitely be making this again!
Ashlyn says
So glad to hear that, Jamie!
Brenda Anderson says
Delicious! I increased the amount of the glaze and also used it as a marinade before baking. This recipe will be used again.
Ashlyn says
So glad to hear that, Brenda!
Teresa says
I increased the quantity of sauce a bit as I had large tenderloins, but otherwise followed the recipe. Great flavor – I’ll definitely make it again.
Ashlyn says
So glad to hear that, Teresa!
Andie Carr says
Yummy easy dinner. Left to marinade meat for the afternoon. I think the cooking time needs to be reduced as was alille dry. Still good though.
Brad says
This is a great recipe. Made it a couple months ago and again tonight. Fantastic combo of flavors. Thank you!
Ashlyn says
Glad you’re enjoying it, Brad!
Kevin says
I made this last week and am going to do again this weekend. My tenderloins tapered in shape quite a bit so I could not go the full 40 minutes. I pulled them out at 30 and I believe that was too long. Just the barest hint of pink in the middle. They will continue to cook after they come out while resting. I would suggest 25 minutes as one other reader recommended. Tent with foil while resting. Everyone is different but I like my tenderloin pink in the center. Doubling the glaze and using half as a reduction sounds amazing so I am going to try that. Got rave reviews on the pork from the family. Thank you for the recipe! KJ
Kathy says
I’m going to try this tonight but I don’t have OJ and we are in the middle of a snowstorm so I’m not going to the store. Options are: red apple vinegar, pineapple juice, lemon juice or lime juice. What would be best?
Ashlyn says
You could try pineapple! I’ve also simply left it out before if I’m out of it and it works just fine!