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!
Recipe Video
Adapted from Diva di Cucina
If you like this Honey Dijon Pork Tenderloin, then you might also like:
Teriyaki Glazed Salmon
Trish says
June 7, 2019 at 10:27 pmVery easy and delicious. I didn’t put in orange juice, too much sugar. Great recipe!
Jacqueline Meldrum says
June 6, 2019 at 5:19 amThat gravy sounds delicious. It’s amazing what a simple homemade sauce can do for a dish.
Jane Saunders says
June 6, 2019 at 4:38 amDelicious looking and perfect with a few roasties and green veg. The sauce is so easy to put together too. Thanks for the recipe.
Sylvie says
June 6, 2019 at 4:29 amSounds like such a great dish to serve to a party or for the classic Sunday Roast! I love the combination of honey and dijon – perfect flavouring for a yummy dish!
Shashi at SavorySpin says
June 6, 2019 at 3:43 amHaha – at least you vary your chicken to different delicious versions! And then you throw this hunk of deliciousness into the mix as well. I love pork from time to time and this is such a delicious way to enjoy it!
Adrianne says
June 6, 2019 at 3:14 amOh YUM!! I get what you mean that you have to change it up a bit as otherwise it does get boring. This pork looks so good. I would definitely look forward to it on a week night. Cheers for another great recipe!
Millie Hull says
May 6, 2019 at 5:02 pmMy husband and I loved this recipe! It comes out tender and delicious!
Nancy Fasano says
May 5, 2019 at 10:35 amThis recipe looks and sounds delicious..
Can I make this the day before and just heat up the next day for a Mothers Day buffet?
JCoates says
April 9, 2019 at 5:42 pmLoved your recipe. Everything was perfect. Sauce delicious.
I would not put the sauce in all at once, base it over time as it is cooking.
Definitely 5 stars 😁
Angie says
April 9, 2019 at 1:41 pmI really want to try this recipe but I am not a fan of Rosemary. Any other herbs that would work?
Ashlyn says
April 22, 2019 at 8:58 amHi Angie, sometimes I use Italian seasoning instead!
Denise says
May 18, 2019 at 12:55 pmHoney, this was delish. Best I ever made. I too substituted with Italian seasoning. Amazing.
Dianne says
March 27, 2019 at 12:58 pmThis recipe was incredibly easy to whip up in a few minutes. Everyone in my household liked it. I will be adding it to my regular rotation. I think I loved it the most. The sauce IS to die for, so glad I found your site!! Served it with roasted potatoes and green beans.
Sabrina says
March 10, 2019 at 1:04 pmMade this last night – DELICIOUS – definitely a keeper. I like my tenderloins barely pink, so I pull them out when their internal temp is somewhere between 135-140 and their temp will get up to 145 before they start to cool down. Thanks for the recipe!
Lisa says
March 10, 2019 at 7:56 amVery Good. I agree with others I would cook it at 425 and keep half the sauce and reduce to a glaze possibly adding cornstarch to it
Emily says
February 28, 2019 at 11:43 amThis turned out so well! I let it marinade in the sauce for about four hours, cooked it in the sauce for about 25-30 minutes (single tenderloin), and while resting I reduced the sauce down to a glaze and poured it over for serving. I served with an herbed potato and onion dish I also made in the oven, and sauteed mushrooms. So good! Also, I made this with coconut aminos instead of soy sauce and it came out just fine. I think maybe a tad sweeter but we don’t mind that! This will be my go to recipe for pork tenderloin.
Alrady says
February 27, 2019 at 8:34 pmWOW!!!! I rarely cook pork because of diet restircition of family members. I picked up some one day to have as special dinners w/ hubby when otheres were gone. THIS WAS WINNER WINNER CHICKEN DINNER (pork wins). My husband said it was excellent. I used 1/3 orange juice and NO soy. fresh from garden rosemary, cooked 45 -50 minutes to 145 and rested for 10 minutes while I put together salad and mash of carrot/parsnip. VERY VERY VERY VERY VERY GOOD