If you are searching for a comforting, flavorful meal that feels both homey and special, the Honey Mustard Pork Tenderloin with Roasted Potatoes and Onions Recipe is an absolute winner. This dish combines tender, juicy pork tenderloin glazed with a luscious honey mustard sauce alongside perfectly roasted Yukon Gold potatoes and sweet onions. With its balance of savory, sweet, and herbaceous notes, it’s a recipe that brings warmth to the dinner table and is guaranteed to impress everyone, whether it’s a weeknight meal or a relaxed weekend feast.
Ingredients You’ll Need
These ingredients may be simple, but each one plays a vital role in giving this dish its irresistible flavor, wonderful texture, and beautiful color. From the creamy potatoes to the punchy mustard sauce, every item is essential.
- 4 medium Yukon Gold potatoes: Their buttery texture and golden hue roast beautifully to crispy perfection.
- 1 tablespoon extra virgin olive oil: Adds richness and helps the potatoes and onions crisp up evenly.
- 1 cup honey mustard sauce: Use store-bought or homemade for a sweet and tangy glaze that clings to the pork tenderloin.
- 1 1-1½ pound pork tenderloin: The star protein that stays tender and juicy with a flavorful coating.
- 1 medium yellow onion: Sliced thick to caramelize slowly alongside the potatoes, adding subtle sweetness.
- 1 teaspoon kosher salt: Essential for seasoning and enhancing all the other flavors.
- 1 pinch freshly ground black pepper: Provides mild heat and depth to the dish.
- 10 sprigs thyme: A fragrant herb that infuses fresh, earthy notes as it roasts with the pork and vegetables.
How to Make Honey Mustard Pork Tenderloin with Roasted Potatoes and Onions Recipe
Step 1: Prepare and Preheat
First, read through the entire recipe to get a feel for each step and timing. Then adjust your oven rack to the middle position and preheat your oven to a warm 400°F. Cover a large rimmed sheet pan with foil and spray it with nonstick cooking spray. Once ready, place the pan inside the oven to preheat it along with the oven itself. Preheating your pan ensures the potatoes begin roasting immediately when placed on the hot surface, giving you crisp edges you’ll adore.
Step 2: Season the Potatoes
Pat your halved Yukon Gold potatoes dry using a kitchen towel; dry potatoes roast better and crisp up nicely. Toss the potatoes in a large bowl with olive oil, kosher salt, and freshly ground pepper. Make sure each piece is nicely coated so every bite is flavorful and perfectly seasoned.
Step 3: Start Roasting Potatoes
Once the oven and pan are heated, carefully remove the pan and arrange the cut-side down potatoes to both long sides of the sheet pan. Keep a space in the center where the pork will go later. Pop the pan back into the oven and roast the potatoes alone for about 15 minutes. This step jumpstarts the cooking and ensures the potatoes develop that beautiful golden crust.
Step 4: Prepare the Pork Tenderloin and Onions
While the potatoes roast, pat the pork tenderloin dry and give it a generous seasoning with salt and pepper. Then rub it all over with that luscious honey mustard sauce, coating every inch to create a tasty glaze once cooked. Meanwhile, place sliced onions into the same bowl used for the potatoes, drizzle with olive oil, season with salt and pepper, and let them sit and soak in those flavors.
Step 5: Combine and Roast Together
After 15 minutes, carefully remove your pan from the oven. Nestle the pork tenderloin in the empty space at the center of the pan. Scatter the sliced onions over and around the potatoes, so everything roasts together. Tuck sprigs of fresh thyme over the pork and vegetables, drizzle everything with a little more olive oil to promote browning, and return the pan to the oven.
Step 6: Cook Until Tender and Juicy
Roast everything for another 15 minutes, then flip the pork tenderloin over gently to brown all sides evenly. Continue roasting for an additional 15 to 25 minutes, or until the pork reaches an internal temperature of 140°F to 145°F. Perfect temperature is key here to keep the meat juicy with just a hint of pink in the center, which is exactly what makes this dish so delightful.
Step 7: Rest and Final Touches
Once cooked, remove the pan from the oven and tent the pork tenderloin loosely with foil. Allow it to rest for 10 minutes; this resting step locks in the juices so your pork stays tender when sliced. Before serving, remove any thyme stems to keep the presentation neat and simple.
How to Serve Honey Mustard Pork Tenderloin with Roasted Potatoes and Onions Recipe
Garnishes
A sprinkle of fresh thyme leaves or finely chopped parsley can brighten up the dish visually and add a burst of fresh herb flavor that complements the roasted notes beautifully. You can also serve a small side dish of extra honey mustard sauce for dipping or drizzling.
Side Dishes
This pork tenderloin pairs wonderfully with simple steamed green beans or a crisp green salad. If you want something heartier, garlic sautéed spinach or roasted Brussels sprouts add a lovely contrast in both color and texture.
Creative Ways to Present
Slice the pork into medallions and arrange them on a large platter surrounded by the roasted potatoes and onions. Drizzle with a little extra honey mustard sauce and garnish with fresh thyme sprigs for a rustic yet elegant presentation perfect for entertaining guests.
Make Ahead and Storage
Storing Leftovers
Leftover Honey Mustard Pork Tenderloin with Roasted Potatoes and Onions Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Store pork slices and potatoes separately if possible to prevent sogginess.
Freezing
You can freeze cooked pork tenderloin and roasted potatoes for up to 2 months. Wrap portions tightly in plastic wrap and foil or place them in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Reheating
To bring back that freshly roasted flavor, reheat in an oven preheated to 350°F until warmed through, about 15-20 minutes. Avoid microwaving if possible; an oven reheat preserves texture and flavor better.
FAQs
Can I make the honey mustard sauce from scratch?
Absolutely! While store-bought works well and saves time, making your own honey mustard sauce with a blend of mustard, honey, mayonnaise, and lemon juice adds a fresh homemade touch that truly elevates the dish.
What cut of pork can I substitute for tenderloin?
Pork loin is a good alternative if you can’t find tenderloin, but it may require longer cooking time and careful monitoring to keep it tender since it’s a larger cut with more fat.
Can I use a different type of potato?
Yes, but Yukon Golds are preferred for their creamy texture and roasting qualities. Russets can be used but might be a bit drier and less creamy after roasting.
Is there a gluten-free option for the honey mustard sauce?
Definitely! Most mustard and honey are naturally gluten-free, but check any store-bought sauces for additives. Making your own ensures it’s gluten-free.
How can I tell when the pork is perfectly cooked?
Using an instant-read thermometer, look for an internal temperature between 140°F-145°F. This range ensures the pork is juicy with a slight pink center, the ideal doneness for tenderloin.
Final Thoughts
This Honey Mustard Pork Tenderloin with Roasted Potatoes and Onions Recipe is a true kitchen champion—easy enough for weeknights yet impressive enough for company. Once you experience the harmony of sweet, savory, and herb-infused flavors mingling on your plate, this recipe will surely become one of your favorites to make again and again. Give it a try and watch it quickly become a family classic you’ll cherish sharing. Happy cooking!
Print
Honey Mustard Pork Tenderloin with Roasted Potatoes and Onions Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 to 4.5 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
A delicious Honey Mustard Pork Tenderloin roasted alongside golden Yukon Gold potatoes and caramelized onions, infused with fresh thyme, making for a balanced and flavorful meal perfect for any dinner occasion.
Ingredients
Potatoes
- 4 medium Yukon Gold potatoes (halved lengthwise)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- 1 pinch freshly ground black pepper
Pork Tenderloin and Marinade
- 1 1-1½ pound pork tenderloin
- 1 cup Honey Mustard Sauce (storebought or homemade)
- 1 teaspoon kosher salt
- 1 pinch freshly ground black pepper
Onions and Herbs
- 1 medium yellow onion (peeled and sliced ¼” thick, from top to bottom)
- 1 tablespoon extra virgin olive oil (for onions and drizzling)
- 10 sprigs fresh thyme
Instructions
- Preparation: Read all instructions before beginning to ensure smooth cooking.
- Preheat Oven and Prepare Pan: Adjust oven rack to the middle position and preheat the oven to 400°F. Cover a large rimmed sheet pan with aluminum foil and spray the foil with nonstick cooking spray.
- Preheat Sheet Pan: Place the sheet pan in the oven to preheat alongside the oven.
- Prepare Potatoes: Pat the potato halves dry and place them in a large bowl. Drizzle with 1 tablespoon olive oil and season with kosher salt and black pepper; stir to coat evenly.
- Prepare Honey Mustard Sauce: If making homemade, prepare your Honey Mustard Sauce now and set aside.
- Start Roasting Potatoes: Remove the hot sheet pan from oven and place the potatoes cut-side down along both sides of the pan, leaving space in the middle for the pork. Return the pan to the oven and roast for 15 minutes.
- Prepare Pork Tenderloin: Pat the pork dry with paper towels. Season with salt and pepper, then rub all over with honey mustard sauce. Set aside.
- Prepare Onions: Place the sliced onions in the same bowl used for potatoes, drizzle with olive oil, and season with salt and pepper. Toss gently and set aside.
- Add Pork and Onions to Roasting Pan: After potatoes have roasted for 15 minutes, remove pan from oven. Place the pork tenderloin in the center of the pan. Arrange the seasoned onions over and around the potatoes. Scatter thyme sprigs over the pork, potatoes, and onions. Drizzle with a little olive oil.
- Roast Pork and Vegetables: Return the pan to the oven and cook for 15 minutes. Then flip the pork over and continue cooking for another 15-25 minutes or until an instant-read thermometer inserted into the thickest part of the pork reads 140°F-145°F.
- Rest Pork: Remove the pan from the oven. Cover the pork loosely with foil and let it rest for 10 minutes. During this time, the pork’s temperature will stabilize and remain slightly pink in the center, which is ideal.
- Final Touches: Before serving, remove all thyme sprigs from the pan.
- Serve: Slice the pork tenderloin, serve with roasted potatoes and onions, and a side of extra honey mustard sauce. Enjoy your flavorful meal!
Notes
- Use an instant-read thermometer to ensure perfect pork doneness at 140°F-145°F.
- Letting the pork rest after cooking helps retain juices and tenderness.
- Yukon Gold potatoes are ideal for roasting due to their creamy texture.
- If you don’t have honey mustard sauce, combine equal parts honey and mustard with a splash of vinegar.
- Adjust seasoning according to taste, and feel free to substitute fresh thyme with rosemary for a different herbal note.
