Mustard Pork Tenderloin Bake

at a glance
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6 servings
5 — Votes 3 votes

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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

By: Cassy
5 — Votes 3 votes
Prep Time: 15 mins
Cook Time: 45 mins
Servings: 6 servings
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!

Ingredients  

  • 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

Instructions

  • Preheat the oven to 375 F and set a large baking dish aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • Let the pork rest for 5 minutes, garnish with the remaining fresh thyme, then slice and serve.

Nutrition Information

Nutrition Facts
Mustard Pork Tenderloin Bake
Amount per Serving
Calories
824
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
12
g
Cholesterol
 
393
mg
131
%
Sodium
 
885
mg
38
%
Potassium
 
2781
mg
79
%
Carbohydrates
 
11
g
4
%
Fiber
 
5
g
21
%
Sugar
 
4
g
4
%
Protein
 
129
g
258
%
Vitamin A
 
709
IU
14
%
Vitamin C
 
71
mg
86
%
Calcium
 
94
mg
9
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Meet the Author
Cassy Headshot

Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
Get to know Cassy

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    Recipe Rating




  1. Molly says

    Molly —  04/22/2017 At 08:19

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

    • Cassy says

      Cassy —  05/02/2017 At 05:39

      I hope you enjoy it!

  2. Amanda says

    Amanda —  12/10/2017 At 11:40

    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!!

    • Cassy says

      Cassy —  12/18/2017 At 14:56

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

  3. Nicole Eaton says

    Nicole Eaton —  04/06/2018 At 15:27

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

  4. Julie M Gannon says

    Julie M Gannon —  10/07/2018 At 20:59

    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

    • Jess Gaertner says

      Jess Gaertner —  10/09/2018 At 09:54

      thank you!! So glad you loved it!

  5. Nicole says

    Nicole —  03/06/2020 At 20:12

    Is this freezable?

  6. Crystal says

    Crystal —  05/03/2021 At 19:43

    5 stars
    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.

    • Brandi Schilhab says

      Brandi Schilhab —  05/04/2021 At 07:53

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

  7. Melissa says

    Melissa —  05/03/2021 At 22:54

    5 stars
    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!!

    • Brandi Schilhab says

      Brandi Schilhab —  05/04/2021 At 07:53

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