One-Pan Honey Mustard Pork Tenderloin — A Simple Dinner Recipe for Busy Nights

Pork tenderloin has a reputation for being fancier than it is. It's actually one of the fastest proteins you can run through an oven — 25 minutes at high heat, a five-minute rest, and dinner is done. Add a honey mustard glaze and a sheet pan of vegetables, and you've got a complete weeknight meal with almost nothing to wash.

Why This Recipe Works

• 35 minutes total, including prep. The oven does the heavy lifting.
• One pan, one sheet of parchment. Cleanup takes about 90 seconds.
• The glaze is four ingredients you probably already have — Dijon, whole grain mustard, honey, garlic.
• Everything cooks together. Potatoes and green beans go on the same pan, timed so it all finishes at once.
• Kid-friendly. The honey takes the edge off the mustard — it reads as "sweet" more than "tangy" to most kids.

Ingredients

• 1.5 lbs pork tenderloin, trimmed of silver skin
• 3 tablespoons Dijon mustard
• 2 tablespoons whole grain mustard
• 2 tablespoons honey
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 lb baby potatoes, halved
• 2 cups green beans, trimmed
• 1 tablespoon olive oil (for vegetables)
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F. Line a large rimmed sheet pan with Reynolds parchment paper or foil for easy cleanup.
2. In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, garlic, and thyme until combined.
3. Pat the pork tenderloin dry with paper towels, then season all over with salt and pepper.
4. Toss the halved baby potatoes with 1 tablespoon olive oil and a pinch of salt and pepper. Spread them on one side of the prepared sheet pan.
5. Place the tenderloin in the center of the pan. Spoon and spread the honey mustard mixture over the top and sides, coating it generously.
6. Roast at 425°F for 15 minutes. While the pork roasts, toss the green beans with a drizzle of olive oil, salt, and pepper.
7. After 15 minutes, push the potatoes to the edges and add the green beans to the pan alongside the pork. Return to the oven for 10-12 more minutes, until the pork registers 145°F on an instant-read thermometer and the potatoes are fork-tender.
8. Remove the pan from the oven. Let the pork rest for 5 minutes before slicing — this keeps it juicy. Slice into medallions and serve directly from the pan.

Tips and Substitutions

• No whole grain mustard? Use all Dijon. The texture is slightly smoother but the flavor holds up fine.
• Swap the vegetables: Broccoli florets, halved Brussels sprouts, or sliced carrots all work on the same pan. Just cut them to a similar size so they cook evenly. Brussels sprouts can go in from the start with the potatoes — they need the full time.
• Make it ahead: Mix the honey mustard glaze the night before and store it covered in the fridge. Trim and halve the potatoes too. Day-of, you're just assembling and roasting.
• Leftovers: Slice the pork thin and it's excellent in a wrap the next day with a little extra mustard. The potatoes reheat well in a skillet. The green beans get a bit soft — honestly, they're fine but not their best, so factor that in.
• Chicken works too: Boneless, skin-on chicken thighs can replace the tenderloin. They'll need about 35-40 minutes total at 425°F, so start the potatoes 10 minutes before adding the chicken to the pan.
• Gluten-free: This recipe is naturally gluten-free as written — just double-check your mustard labels if that matters for your household.

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