Oven Roasted Brown Sugar Honey Mustard Pork Tenderloin

If you told me there was a delicious pork tenderloin recipe with just five ingredients and zero time marinating, I’d probably call you a liar. Yet, here we are. This roasted honey mustard pork tenderloin somehow packs tons of sweet and tangy goodness into every tender slice. 

And thanks to a couple of lower calorie ingredients, this pork tenderloin is unbelievably macro friendly with just 115 calories and 2 Smart Points per serving! 

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Honey Mustard Pork Tenderloin Ingredients

This is one of the easiest pork tenderloin recipes you’ll find. Here’s everything you’ll need:

  • pork tenderloin
  • G Hughes sugar free honey mustard (or a lower calorie honey mustard)
  • Swerve Brown (or a brown sugar substitute)
  • salt and pepper

Easy enough, right?

pork tenderloin with salt and pepper in foil, honey mustard brown sugar sauce, and the pork coated in the sauce

If you have trouble finding either the Swerve Brown or G Hughes sauce (I found both at Walmart) or want to make swaps with what you have at home, they should work fine as long as you keep the amounts consistent. 

Roasting the Pork Tenderloin

I tested this honey mustard pork tenderloin three ways. Unlike my baked Cuban pork tenderloin, this recipe uses more sauce during cooking and requires adding what I’m dubbing a little foil canoe of flavor to roast the pork in. 

This keeps all your juices contained for both maximum flavor absorption and making a saucy glaze after roasting. If you don’t have foil on hand, you can bake it directly on the baking sheet. But you’ll want to remove the pork tenderloin from the oven a few times during roasting to spoon some of the sauce on top. 

reducing the remaining juices to a sauce after roasting

After roasting, I’d highly recommend following the steps to reduce the remaining juices to a glaze while the pork rests. It adds tons of flavor and takes up some time so you’re not tempted to cut into the pork too soon. 

What to Serve with Honey Mustard Pork Tenderloin

You can serve this pork with all kinds of stuff, but the starchy carbs are obviously always a great idea. Here’s a handful of ideas: 

And that’s about all ya need to know about this honey mustard pork tenderloin. If you give it a go, be sure to let me know what you think. Drop a review and comment on this recipe or snap a pic and tag me on Instagram

Brown Sugar Honey Mustard Pork Tenderloin

Brown Sugar Honey Mustard Pork Tenderloin

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Resting Time: 15 minutes
Total Time: 1 hour

A 5-ingredient recipe for oven roasted pork tenderloin.

Ingredients

Instructions

  1. Preheat your oven to 350F and create a large rectangle with raised edges out of aluminum foil. Place the foil on a baking sheet and set aside. aluminum foil in a rectangle with raised edges
  2. Place the pork in the foil and sprinkle the salt and pepper on top. (For best results, let the pork rest, covered with the salt and pepper, at room temp for 20-30 minutes before continuing.) pork tenderloin in the foil rectangle with salt and pepper
  3. Mix the honey mustard and brown sugar in a bowl before brushing it on top of the pork tenderloin. Don't close the foil.
  4. Bake for 35-45 minutes or until the thickest part of the pork tenderloin is cooked through or reaches an internal temp of 165F. (Optional: remove the pork about halfway through cooking to spoon some of the juices on top before returning to the oven.) pork tenderloin after roasting in the oven
  5. Use tongs or a large spatula to lift the pork tenderloin from the foil and place it directly on the baking sheet. Let the pork rest for 10-20 minutes before cutting into it.
  6. Optional: Carefully add the remaining juices to a small saucepan over high heat and reduce to a sauce. Stir/swirl the juices until thick, about 2-3 minutes. remaining juices in a sauce pan reducing to a suace
  7. Brush the thickened sauce on top of the pork tenderloin. Slice and serve! finished brown sugar honey mustard pork tenderloin with sauce

Notes

  • Each serving has 2 Smart Points.
  • The nutrition facts contain the carbs from Swerve Brown but since it's a non-nutritive, zero-calorie sweetener, the calories do not reflect that. 

Nutrition Information:
Yield: 6 servings Serving Size: 1 serving
Amount Per Serving: Calories: 115Total Fat: 3gCarbohydrates: 10gProtein: 22g

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This honey mustard pork tenderloin is a great protein choice for meal prep. If you’re looking for more meal prep protein recipes, check these out:



15 thoughts on “Oven Roasted Brown Sugar Honey Mustard Pork Tenderloin”

  • This recipe is absolutely delicious! It’s super simple and tastes like you slaved in the kitchen for hours! It’s perfect for summer because you’re not standing in front of a hot cooktop, and it’s perfect for cooler months because it so comforting. My hubby rated it a ‘10’ on a scale of 1-5 😂 and both kids ate it up! That’s another Mason win in our house!

  • This is seriously the best pork tenderloin I’ve ever had! We served it with homegrown corn, asparagus and faux potatoes. My three and five year old kids even devoured it. AMAZING!

  • Love how easy this recipe was! I added a little spice with chilli pepper and it was delicious. Making the foil “boat” really helped to soak up the flavor. Will repeat soon

  • Super easy to put together, I served it over bowties in a cream of mushroom sauce with green beans and it made a well-rounded, delicious dinner.

  • I was hesitant to try this recipe because I hate all flavors of mustard, but I’m so happy I decided to give it a go! The sauce goes so well with the pork. We paired it with mashed potatoes and corn. I will be making this again!

  • Loved this recipe! The tenderloin came out so juicy and moist. My pet peeve with pork tenderloin is that it is usually dry. I had to make honey mustard from scratch because I did not have any honey mustard let alone sugar free. I am definitely making my pork tenderloin like this 9 out of 10 times!

  • I’ve made this as a pork tenderloin and also used the mix of sauces and spices on pork chops and both were great! Paired it with some saurkraut (my family traditionally adds a copious amount of brown sugar and caraway seeds so I subbed swerve brown in the ‘kraut too and nobody noticed) and roasted brussels sprouts.

  • Growing up Jewish, my mom never made pork. But since I don’t keep kosher I figured I’d give this a whirl. I had never touched pork in my life let alone cooked it and this was easy as pie to follow! I used the Trader Joe’s honey pale ale mustard and a little less artificial sugar since the mustard is somewhat sweet. Otherwise, this came out tender and delicious! My toddlers love it too!

  • I’m a baker, not a chef so forgive a possibly stupid question. Can this be done with pork chops instead of pork loin?
    Thanks!

    • I would think so. They’ll cook a bit differently than a tenderloin just based on thickness. Also, you might consider searing them in a pan first and finishing in the oven since you have all the surface area with chops.

  • Super easy recipe! The pork has amazing flavor! My daughter and I have both made this on several occasions and it has. I become a go too pork recipe! Yummy!

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