Delicious, juicy and tender pork tenderloin easily prepared in the oven. This pork tenderloin is rubbed with a flavorful mixture of Dijon mustard, brown sugar, and spices. All together, it will take only 30 minutes to prepare this wonderful main dish.
I believe that pork tenderloin is by far the best way to eat pork. It’s such a tender, juicy, and flavorful cut of pork.
Pork tenderloin is a thin, long cut of meat the comes from the muscle running along the backbone. It’s very tender and pleasant to eat and just as easy to cook.
There are many ways to prepare pork tenderloin. It can be roasted in the oven, seared on stove top, or grilled. It’s best cooked at a fairly high temperature for less amount of time.
Since this recipe is prepared in the oven, we’ll talk about that method of cooking pork.
How to cook pork tenderloin:
This recipe is easily prepared in the oven.
Preheat the oven to 400° and grease the bottom of a roasting pan.
In a small bowl, combine brown sugar, garlic powder, onion powder, salt, and pepper. Mix well.
Take tenderloin out of the package and place it in the prepared roasting pan.
Rub pork with Dijon mustard all over, even on the bottom.
Sprinkle the seasoning all over the top of the pork and sides. Pat the seasoning down.
Place the roasting pan in the oven and cook for 18-25 minutes. Time will depend on the size of the meat. Have a thermometer ready and start checking internal temperature after 18 minutes.
For juicy pork, it’s important not to overcook it. Cook pork until the internal temperature reads 145º.
Take it out and let it rest for about 5 minutes before cutting into it.
How much pork to get per person?
It is recommended to get 1/2 lb of meat per person.
Personally, I think it’s a tough call. How much meat your guests will eat will depend how many and the kind of sides you will be serving with it.
Potato, pasta, cheesy, and creamy sides are more filling, where green vegetables and salads are lighter sides. That would effect the amount of meat to serve with them.
It also highly dependable on how much a person can eat.
To be safe, err on the side of more rather than less because pork is actually just fine reheated. It’s better to have some meat leftover and make a sandwich the best day, than not have enough.
Some more main dish recipes to try:
Oven Baked Corned Beef Brisket
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- 2.5 lbs pork tenderloin (there will most likely be 2 tenderloins in the package)
- 3 tbsp Dijon mustard
- 2 tbsp brown sugar
- 1.5 tsp garlic powder
- 1.5 tsp onion powder
- 1 tsp fresh cracked black pepper
- Preheat oven to 400° and grease bottom of a roasting pan.
- Take out enough mustard from the jar and place it in a little bowl. (This will insure that you won't have to touch the main jar with dirty hands after touching raw pork.)
- In a small bowl, combine brown sugar, garlic powder, onion powder, salt, and pepper. Mix well.
- Take pork tenderloin out of the package and place it in the prepared roasting pan.
- Rub pork with Dijon mustard all over, even on the bottom.
- Sprinkle the seasoning all over the top of the pork and sides. Pat the seasoning down.
- Place roasting pan in the oven and cook for 18-25 minutes. Time will depend on the size of the meat. Have a thermometer ready and start checking internal temperature after 18 minutes.
- For juicy pork, it’s important not to overcook it. Cook pork until the internal temperature of the thickest side reads 145º.
- Take it out and let it rest for about 5 minutes before cutting into it.
Can this same recipe be followed for grilling?
Hi Gregg, I am sorry I am just now seeing your comment. Yes, you can use this recipe and grill it here is a recipe from our sister site that has instructions on the grilling portion. https://grillingsmokingliving.com/grilled-pork-tenderloin/
Very tasty! Not too heavy on the brown sugar. Simple and delicious.
So glad you liked it, Jim!
Cheryl Malmberg says
I loved this . Tenderloin stayed so tender and didn’t dry out which is what usually happens when I make tenderloin. The brown sugar crust is so tasty.
Glad you liked the recipe, Cheryl!
I made both pieces of tenderloin I got from Costco. It was wonderful! Full of flavor. Next time I am going to leave out the pepper, it was to much with the spicy brown mustard I used! Thank you for the recipe, I am keeping this as my go to for pork tenderloins!
I am so glad you liked it, Cathy!
This recipe is delicious and the pork is cooked perfectly! Finally we can pork tender gain.
I am so happy to hear it turned out well. Thanks for stopping by to let me know. 🙂
Patricia Harrington says
Great recipe!! Full of flavor and so easy!!
So happy you liked it! 🙂
Do you cover it with foil while baking?
Does it have to be Dijon?
catherine W bryant says
This was delicious. I like the brown sugar and mustard combination.
Thank you, Catherine! I thought the flavors went well together, I am glad you liked it!
I made this the other night and it turned out awesome!! Can you use the same coating and basic recipe for boneless skinless chicken thighs?
Hi! Is this recipe made for using both of the tenderloins, if there is two in a package.. equaling the 2.5lbs? Or do I just cook the one, using this recipe?
Hi, Courtney! This recipe is for both tenderloins or one at 2.5 pounds usually there is 2 when you open the package.