Mustard Pork Tenderloin Bake

By: Cassy Joy Garcia

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This one-pan mustard pork tenderloin bake is a nutritious, flavorful, simple option when you're looking for a healthy dinner to get on the table!

Mustard Pork Tenderloin Bake

There's something downright enchanting about a simple oven-baked meal. The simplicity of preparation wins the cook over, the minimal dishes wins the dish-washer over, the high nutritional value wins the nutrition-conscious over, and the great flavors win the picky eaters over. It's win-win-win-win and THAT is enchanting.

It's been a few years since I published a mustard-marinade here on the blog (baked mustard chicken recipe here – brace yourself for the circa 2012 OLD photos), but it's something that I personally use in my own kitchen on a regular basis. When looking to add big flavor to somewhat ordinary cuts of meat, mustard is a GREAT place to turn. Without the sugar and scary oils that usually hang out in store bought marinades, mustard packs a big flavor punch with no nutrition negatives (though, I encourage you to read labels and opt for mustard with a simple, intelligible ingredient list).

This one-dish bake, while inspired by my “sheet pan dinner” series, is best when whipped up in a larger-lipped casserole dish. The mustard-marinaded pork (dressed up a bit with some fresh thyme) sits on top of a bed of golden beets, brussels sprouts, and a large onion. While they all cook together, the meat drippings fall down and help provide more flavor for the vegetables. It results in a knock-out veggie-packed dinner, but the amount of liquid released is the reason for the deep-sided baking dish.

Mustard Pork Tenderloin Bake

Mustard Pork Tenderloin Bake

Mustard Pork Tenderloin Bake

Mustard Pork Tenderloin Bake

As with so many of my recipes, I encourage you to make this one your own! Potatoes, fennel, asparagus, green beans, cabbage, and so many other vegetables would make great additions or substitutions.

This dish spends about 45 minutes in the oven and then it's done! I added an extra sprinkle of fresh thyme before serving, but it's most definitely not required.

I hope you enjoy!


Mustard Pork Tenderloin Bake

  • Author: Cassy
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x


  • 2 pork tenderloin pieces, trimmed and patted dry
  • 1/3 cup grainy mustard
  • 1 tablespoon fresh lemon juice, about 1/2 a lemon
  • 2 tablespoons fresh thyme, divided
  • 1 teaspoon fine sea salt, divided
  • 1/2 teaspoon cracked black pepper, divided
  • 1 bunch of large golden beets (or 2 bunches if small-sized), peeled and cut into 6 wedges each
  • 1 large yellow onion, peeled and cut into 8 wedges
  • 1 pound of brussels sprouts
  • 2 tablespoons extra virgin olive oil


  1. Preheat the oven to 375 F and set a large baking dish aside.
  2. In the bottom of a large bowl, whisk the pork rub ingredients together: the mustard, lemon juice, half of the fresh thyme, half of the sea salt, and half of the pepper. Whisk to combine evenly. Place the pork tenderloin in the marinade and toss so that they're evenly covered. Set aside while you start roasting the veggies.
  3. Place the prepared veggies in the baking dish and drizzle with the olive oil. Toss to combine and then spread out in one even layer. Sprinkle the top with the remaining sea salt and pepper. Bake for 15 minutes.
  4. Remove the veggies from the oven and place the two pork tenderloin pieces directly on top of the vegetables. Pour any leftover mustard marinade over the pork.
  5. Bake at 375 F for 30 minutes, or until the veggies are cooked through and the pork has reached an internal temperature of 145 F.
  6. Let the pork rest for 5 minutes, garnish with the remaining fresh thyme, then slice and serve.

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Recipe rating

  1. Molly says:

    Adding this to my meal plan for next week! I LOVE a good mustard marinade!!

    1. Cassy says:

      I hope you enjoy it!

  2. Amanda says:

    We made this last night using what veggies we had in the fridge thanks to the crazy snow in Georgia! Used onion, potato, and zucchini! This had so much flavor! It’s definitley going to be out into our meal rotation! Even reheated for lunch today, the meat was still tender! Thank you Cassy!!

    1. Cassy says:

      Awesome!! I’m so glad you enjoyed it, Amanda!

  3. Nicole Eaton says:

    Should I cut my tenderloin in half? Mine is 4 pounds.

  4. Julie M Gannon says:

    this was SO good. best pork tenderloin i’ve ever cooked. I made it with golden beets, green beans, yellow onion, and small yukon golds

    1. Jess Gaertner says:

      thank you!! So glad you loved it!

  5. Nicole says:

    Is this freezable?

  6. Crystal says:

    Delicious recipe! I always appreciate how delicious your recipes are as written, but that you give advice for modifications. We had a pork tenderloin delivered in our groceries this week, but none of the veggies this recipe called for. We modified with what we had/needed to get used- carrot, potatoes & onion. It turned out absolutely perfect! Already excited for the lunch leftovers.

    1. Brandi Schilhab says:

      That’s so great, Crystal! We’re so glad you enjoyed this one!!

  7. Melissa says:

    I made this tonight – my first time cooking a pork tenderloin. It turned out amazing! I used cabbage instead of br. sprouts and otherwise followed the recipe exactly. Thanks for another great meal!!

    1. Brandi Schilhab says:

      Wahoo! So glad you enjoyed it, Melissa! Thank you for sharing this with us!