Pork tenderloin truly is one of the more underrated cuts of meat out there. It may have gotten a bad from being served overcooked, dry and boring at dinner parties and less ambitious restaurants over the years. But when marinated in honey, garlic and dijon mustard, then seared and gently roasted in the oven until perfectly juicy, it is just as delicious as any red meat out there. It also happens to be one of the cheaper tenderloin cuts out there!
Now, if you use a meat thermometer, this recipe is pretty much fool-proof, and as long as you rest your pork before you cut into it – you will have a very elegant and delicious centerpiece to any meal.
I roast pork to 145°F (63°C), which gives me a slightly pink center and very juicy meat. However, if you are not comfortable with pork that’s just a little pink in the middle – you can cook it until 160°F (70°C) for a white center and just a little less juicy meat. Either way, this is still delicious! 
How to Make Dijon Honey Glazed Pork Tenderloin
1. Prepare the Pork Tenderloin
- Rinse the pork tenderloin under cold water and pat it dry with paper towels.
- Place the tenderloin into a large zip-top plastic bag.
2. Make the Marinade
- In a small bowl, whisk together the brown sugar, Dijon mustard, white vinegar, honey, maple syrup, chopped garlic, black pepper, and allspice until smooth.
- Reserve 3 tablespoons of the marinade for later use.
3. Marinate the Pork
- Pour the remaining marinade into the zip-top bag with the pork.
- Seal the bag, removing as much air as possible, and massage the marinade into the pork to coat it thoroughly.
- Refrigerate for 12–24 hours, allowing the flavors to infuse deeply.
4. Prepare for Cooking
- Remove the marinated pork from the refrigerator 30 minutes before cooking to bring it to room temperature.
- Place the tenderloin on a wire rack over a baking sheet and let it rest uncovered. This will help dry the surface for better browning.
5. Sear the Pork
- Preheat your oven to 400°F (200°C).
- Heat 1–2 tablespoons of canola oil in a large oven-safe skillet (such as cast iron) over medium-high heat.
- Remove the pork from the marinade and let any excess drip off (discard the bag and marinade).
- Sear the pork on all sides, about 1–2 minutes per side, until it develops a golden-brown crust. This should take about 5 minutes in total.
6. Roast the Pork
- Transfer the skillet with the seared pork directly into the preheated oven.
- Roast for 15–20 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when measured with a meat thermometer.
7. Rest the Pork Uncovered
- Remove the skillet from the oven and transfer the pork to a cutting board.
- Let the pork rest uncovered for at least 10 minutes to maintain its crust and redistribute the juices.
8. Slice and Serve
- Slice the pork tenderloin across the grain into 1/2-inch thick pieces.
- Drizzle the reserved marinade over the slices before serving.
Recipe Notes
- This recipe makes for a juicy and slightly pink center to the pork tenderloin. If you do not want a pink center, allow the tenderloin to cook to 160°F (70°C).
- For an extra garlicky flavor, add roasted garlic to the reserved marinade before drizzling it on the pork.
- This recipe pairs wonderfully with roasted vegetables, creamy mashed potatoes, or a crisp green salad.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Dijon and Honey Glazed Pork Tenderloin
- Total Time: 50 mins plus overnight marinating
- Yield: 4 1x
Description
Sweet, and juicy, with warm spices and a caramelized crust, this is an easy but elegant way of preparing perfect pork tenderloin, every time.
Ingredients
1.5–2 lbs pork tenderloin (680-900 g)
1/2 cup packed brown sugar (100 g)
2 tbsp grainy Dijon mustard
2 tbsp white vinegar
2 tbsp honey
1 tbsp maple syrup
3 large garlic cloves, finely chopped
1/2 tsp black pepper
1/4 tsp allspice
1–2 tbsp canola oil, for searing
Instructions
1. Prepare the Pork Tenderloin
- Rinse the pork tenderloin under cold water and pat it dry with paper towels.
- Place the tenderloin into a large zip-top plastic bag.
2. Make the Marinade
- In a small bowl, whisk together the brown sugar, Dijon mustard, white vinegar, honey, maple syrup, chopped garlic, black pepper, and allspice until smooth.
- Reserve 5 tablespoons of the marinade for later use.
3. Marinate the Pork
- Pour the remaining marinade into the zip-top bag with the pork.
- Seal the bag, removing as much air as possible, and massage the marinade into the pork to coat it thoroughly.
- Refrigerate for at least 4 hours, but preferably overnight.
4. Prepare for Cooking
- Remove the marinated pork from the refrigerator 30 minutes before cooking to bring it to room temperature.
- Place the tenderloin on a wire rack over a baking sheet and let it rest uncovered. This will help dry the surface for better browning.
5. Sear the Pork
- Preheat your oven to 400°F (200°C).
- Heat 1–2 tablespoons of canola oil in a large oven-safe skillet (such as cast iron) over medium-high heat.
- Remove the pork from the marinade and let any excess drip off (discard the bag and marinade).
- Sear the pork on all sides, about 1–2 minutes per side, until it develops a golden-brown crust. This should take about 5 minutes in total.
6. Roast the Pork
- Transfer the skillet with the seared pork directly into the preheated oven.
- Roast for 15–20 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when measured with a meat thermometer (the temperature will continue to rise as you let the meat rest).
7. Rest the Pork Uncovered
- Remove the skillet from the oven and transfer the pork to a cutting board.
- Let the pork rest uncovered for at least 10 minutes to maintain its crust and redistribute the juices.
8. Slice and Serve
- Slice the pork tenderloin across the grain into 1/2-inch thick pieces.
- Drizzle the reserved marinade over the slices for added flavor before serving.
Notes
This recipe makes for a juicy and slightly pink center to the pork tenderloin. If you do not want a pink center, allow the tenderloin to cook to 160°F (70°C).
For an extra garlicky flavor, add roasted garlic to the reserved marinade before drizzling it on the pork.
This recipe pairs wonderfully with roasted vegetables, creamy mashed potatoes, or a crisp green salad.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 mins
- Marinating Time: Overnight
- Cook Time: 30 mins
- Category: Main Course
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 140g
- Calories: 300
- Sugar: 14g
- Sodium: 330mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 95mg
Turned out really good, I thought it felt a little too pink in the middle at the original temp, so I gave it some extra time and it was perfect for my taste.
Turned out so fabulous! The glaze is amazing!
Sounds amazing – will try n New Year’s Day
Danke for a perfect recipe the tenderloin came out so moist. I took it at 145F but I think it would have been even better at 140F. the temperature continued up by about 4 degrees just like you predicted.
This is going to be on my new years eve table for sure, made it last year and it was delicious. juicy pork!
This was great and easy. It was also absolutely great on my sweetpotatoe bake. I used the sauce instead of just butter and br. Sugar. Wow!!!
This was awesome! My husband is ready for me to make it again.
Honestly the best meat I’ve ever made or tasted in my life
Honest
Better than restaurant food
Better than thanksgiving dinner
I think you’ve just given me a new reason to exist
And to the commenter above, the 5 tbsp of glaze pouring over the finished dish!
My. Goodness.
This is what heaven tastes like :’)
What do you do with the 5 TBS reserved glaze?
I’m not a big pork fan, but you made this look and sound so delicious, so I had to make it and it was absolutely fantastic :)