Brown Sugar Dijon Pork Tenderloin
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.
Pork Tenderloin
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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Pork Tenderloin
Ingredients
- 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
- salt
Instructions
- 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.
Notes
Nutrition
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Hello, This looks so good I am going to try this I was wondering do you cover the pork ?
Thank you so much! I’m so glad you’re excited to try it! 😊 For this recipe, I don’t cover the pork while cooking. Let me know how it turns out for you!