There’s something undeniably comforting about a tender, juicy pork tenderloin roasted to perfection in the oven. Add the sweet depth of brown sugar and the sharp tang of Dijon mustard, and you’ve got a flavor-packed centerpiece worthy of any holiday spread—yes, even Thanksgiving. This oven-baked pork tenderloin with Dijon and brown sugar is an easy, elegant dish that feels fancy but comes together with minimal fuss. It's the kind of meal that turns an ordinary night into something special or fits seamlessly into a feast lineup when you need an alternative to turkey.
This is not just another entry in the long list of pork tender loin recipes—it’s one that brings together simplicity and bold flavors in a way that's sure to please everyone at the table. Whether you're cooking for two or planning a gathering, this dish will earn its spot among your best pork tenderloin recipe favorites.
Oven-Baked Pork Tenderloin with Dijon and Brown Sugar
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine American
Oven A standard oven preheated to 400°F is perfect.
Baking dish or roasting pan A 9x13-inch baking dish works great. If you're aiming for even browning and more intense flavor, a cast iron skillet or dutch oven is excellent.
Meat Thermometer This is the best way to ensure your pork is perfectly cooked—not dry, not raw.
Aluminum foil For tenting the meat while it rests.
Mixing bowl and brush For combining and applying the Dijon-brown sugar glaze.
- 1.5 to 2 pounds boneless pork tenderloin not pork loin; see FAQs for the difference
- 3 tablespoons Dijon mustard smooth, not whole grain
- 3 tablespoons brown sugar light or dark depending on preference
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried thyme optional but adds great earthy flavor
- ¼ teaspoon smoked paprika optional, for a subtle smoky undertone
For serving (optional)
- Chopped fresh parsley
- Pan juices for drizzling
Preheat and Prep the Pork
Preheat your oven to 400°F. Pat the pork tenderloin dry with paper towels—removing excess moisture helps it brown. Trim any silver skin (that silvery membrane on the surface) if your butcher hasn’t already done so.
Make the Glaze
In a small bowl, mix together the Dijon mustard, brown sugar, minced garlic, olive oil, salt, pepper, thyme, and smoked paprika. This creates a thick, sticky glaze that will caramelize beautifully in the oven.
Coat the Tenderloin
Place the pork in your baking dish or dutch oven. Using a spoon or brush, spread the glaze generously over the entire surface of the pork, making sure to coat all sides.
Roast to Perfection
Bake uncovered in the preheated oven for 20–25 minutes or until the internal temperature reaches 145°F in the thickest part of the meat. Cooking time can vary slightly depending on your oven and the size of your tenderloin.
Let it Rest
Remove the pork from the oven and cover it loosely with foil. Let it rest for 5–10 minutes. This allows the juices to redistribute throughout the meat, keeping it tender and juicy.
Slice and Serve
Cut into ½-inch medallions and arrange on a serving platter. Spoon some of the pan juices over the slices and sprinkle with fresh parsley if desired.
Pairings
This Dijon and brown sugar pork tenderloin is rich with savory-sweet flavor, which means it pairs beautifully with a variety of sides:
- Roasted root vegetables: Carrots, parsnips, and sweet potatoes caramelize beautifully and add a natural sweetness that matches the glaze.
- Garlic mashed potatoes: Creamy and indulgent—perfect for sopping up any pan juices.
- Green beans almondine: Adds crunch and a fresh, slightly nutty contrast.
- Buttery rolls or cornbread: Because what’s a holiday (or any meal, really) without a bit of bread to round things out?
- A light apple-cabbage slaw: The crisp acidity cuts through the richness of the pork and balances the dish nicely.
- Wine Pairing: A dry white wine like a Chardonnay or a light red like Pinot Noir pairs well. If you’re feeling festive for Thanksgiving, a sparkling rosé also adds a celebratory touch.
FAQs
1. Can I use pork loin instead of tenderloin?
It's not ideal. Pork loin is much thicker and requires a different cooking method and time. Tenderloin is more delicate and cooks faster. That said, if you’ve got leftover pork loin, you can slice it thin and reheat it gently with some of the Dijon-brown sugar glaze for a quick twist on leftover pork loin recipes.
2. How do I adapt this into a crockpot meal?
Great question. To make this one of your go-to pork tenderloin recipes in crockpot, sear the pork in a skillet until browned, then place it in the slow cooker. Pour the glaze over the top and cook on low for about 6 hours. The flavor will be slightly less caramelized but still deliciously tender.
3. Can I stuff the tenderloin?
Absolutely. If you're leaning toward stuffed pork tenderloin, consider a filling of sautéed apples, onions, and breadcrumbs before applying the glaze. Just remember to adjust your cooking time based on the added filling.
4. Is there a chicken version of this recipe?
Funny you ask—yes! You can use boneless chicken breast or thighs, coat them in the same glaze, and bake at 400°F for about 25–30 minutes. It’s one of those adaptable chicken breast recipes you’ll want to keep in rotation.
5. What should I do with leftovers?
Thinly slice any remaining pork for sandwiches, wraps, or salads. It's also fantastic in fried rice or tossed with roasted vegetables for easy pork tenderloin dinner ideas. Want something cozier? Add it to a soup or stew base—it’s a creative spin on dutch oven pork tenderloin meals repurposed.
