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Home » Recipes

Sheet Pan Honey Mustard Pork Tenderloin

Sheet Pan Honey Mustard Pork tenderloin with apples, potatoes, and green beans.

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Oh, how I love a super easy (and tasty) one dish dinner! This sheet pan pork tenderloin came together in no time at all, and the clean up was also super simple. This honey mustard pork tenderloin recipe is exactly what our family needs for busy weeknights. I'm feeling inspired to try even more sheet pan dinners.

Delicious One Pan Pork Tenderloin With Honey Mustard Marinade 

If you’re one of those people who doesn’t cook with pork often run, don’t walk, to the grocery store for some pork tenderloin. Seriously! This boneless cut is so easy to prepare and comes out delicious and tender every time. 

Made with a sweet and savory mix of pork, potatoes, apples, and beans, this honey mustard pork tenderloin recipe might be your new go-to easy weeknight dinner. 

If you’re trying to meal plan on a budget, pork is usually more economical than other cuts of meat. Pair it with in season produce (or fresh from your garden, if you have one) and you get a meal that’s not just quick and healthy, but easy on your wallet too. This Pressure Cooker Pork Roast is affordable and delicious too!

How to Make Honey Mustard Pork Tenderloin

I marinated the pork tenderloin in a loaf pan (covered with plastic wrap in the fridge), but you could also use a ziplock bag if you prefer. For better results, just remember to turn the meat over about halfway through for even coverage. You will also love this Chicken Marinade!

Pork tenderloin being marinated in a honey mustard marinade

Just look at how pretty and vibrant this one is before you stick it in the oven. It's hard not to feel good about making such a colorful dinner like this one. Talk about (almost) eating the rainbow. :) Before baking it, I did toss the veggies and fruit together to better coat them with the sauce. I hope you enjoy this simple one-dish dinner as much as we did!

Pork tenderloin on a sheet pan with veggies ready to go into the oven

What Apples Pair Best With Pork Tenderloin?

Sweeter apple varieties usually work best when paired with pork, so I recommend sticking to your favorite red or yellow apple variety. The only thing to keep in mind is that some apples are more suited to roasting than others; popular varieties like Fuji and Gala apples usually lose their texture and turn mushy when baked. 

If you need apple inspiration, Honeycrisp is probably the best bet when it comes to an apple that tastes great and holds up in the oven.

 FAQs

I don’t eat pork, can I make this recipe with chicken?

Yes, absolutely! Boneless, skinless chicken breasts can be used instead of the pork tenderloin; just be sure to roast chicken until it’s fully cooked. 

Do any other veggies work with this sheet pan recipe?

This honey mustard pork tenderloin recipe is delicious and I wouldn’t blame you for wanting to change it up so you can eat it more often or use seasonal produce!

The Yukon Gold potatoes can be substituted with fresh garden potatoes, baby potatoes, red potatoes, or even russets. Sweet potatoes also work, but you may find it too sweet with the apples (so keep that in mind.)

For the beans, other roasting vegetables like carrots (pre-blanched or sliced small so they cook in time), snap peas, and thinly sliced zucchini are all great options.

I don’t have time to marinade my meat, can I still make this recipe?

Yes, but your pork tenderloin may not be as flavorful and juicy. After whisking the marinade ingredients together, pour them over your prepared sheet pan and toss over the meat, potatoes, beans, and apples to coat. 

Sheet Pan Honey Mustard Pork and Veggies on 100 Days of Real Food

Sheet Pan Marinated Pork Tenderloin & Veggies

Make weeknight dinner easy and delicious with this honey mustard sheet pan pork tenderloin recipe. It's filled with apples, potatoes, and green beans that the whole family will enjoy.
3 Reviews / 5 Average
Prep Time: 10 minutes mins
Cook Time: 31 minutes mins
Total Time: 41 minutes mins
Course: Dinner
Cuisine: American
Method: One Pot / Sheet Pan, Too Easy
Diet: Dairy Free, Egg Free, Gluten Free, Peanut/Tree Nut-Free, Picky Eaters
Print Recipe
Servings: 6 people
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Ingredients
  

For the marinade

  • ¼ cup honey
  • ¼ cup Dijon mustard
  • 2 tablespoons olive oil
  • 4 cloves garlic (minced)
  • ½ teaspoon salt
  • ½ teaspoon pepper

For the sheet pan

  • 1 ¼ pound pork tenderloin
  • 1 pound Yukon Gold potatoes (cut in half and then ½" slices)
  • 2 large apples (cut into 8 wedges)
  • 12 ounces green beans (trimmed and cut in half)

Instructions
 

  • Whisk together the marinade ingredients and add them to a container or ziplock bag with the pork. Let the pork marinate for at least a couple hours, or up to 24 hours (refrigerated), flipping it over halfway through.
  • When ready to cook, preheat the oven to 450 degrees F (and if you like an easy cleanup, line the baking sheet with foil).
  • Place the pork in the center of the sheet pan (reserve marinade) and spread veggies and fruit around it.
  • Pour remaining marinade over the fruit and vegetables and toss.
  • Bake until the pork is almost done in the middle (medium rare and still pink—145 degrees F), about 23 to 26 minutes.
  • Turn the oven up to a high broil and cook for 3 to 5 minutes more, until the meat and veggies begin to turn golden brown and the pork is cooked all the way through, 160 degrees F.
  • Slice the pork and serve. 

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Sheet Pan Marinated Pork Tenderloin & Veggies
Amount Per Serving
Calories 308 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 61mg20%
Sodium 373mg16%
Potassium 912mg26%
Carbohydrates 37g12%
Fiber 6g25%
Sugar 21g23%
Protein 23g46%
Vitamin A 430IU9%
Vitamin C 19.7mg24%
Calcium 63mg6%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.
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1.1K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Jen H. says

    August 13, 2020 at 9:12 pm

    5 stars
    I have made this several times already and my family loves it! I made it tonight and my son is already requesting that I make it again. Full of flavor and delicious!

    Reply
    • 100 Days Admin says

      August 14, 2020 at 10:20 am

      Thanks for sharing. Glad the family loves it. - Nicole

      Reply
  2. Sasha says

    May 21, 2019 at 2:33 pm

    5 stars
    This is very good! I don't gravitate toward honey mustard, but ended up loving this. I made this as described with the exception of using Russet Potatoes (that's what I had).

    I might try a different apple since mine barely kept their form, and mostly turned to mush. The taste was fantastic, so mainly a texture/presentation issue. I used "Envy" apples.

    Reply
    • 100 Days Admin says

      May 22, 2019 at 9:16 am

      Glad to hear you like it! Apple varieties can be tricky! Try using Honeycrisp if you can. - Nicole

      Reply
  3. Lisa says

    March 13, 2019 at 3:03 pm

    I'm so glad! :)

    Reply
  4. Sarah Lively says

    March 13, 2019 at 8:36 am

    5 stars
    I’m looking forward to giving this recipe a try! I’m wondering what kind of apples to use, would Granny Smith be best? Also would sweet potatoes hold up if added in 1/2 inch slices?

    Reply
    • 100 Days Admin says

      September 10, 2020 at 1:59 pm

      Hi Sarah, I would stick to a red apple of your choice. Sweet potatoes should hold up fine. - Nicole

      Reply
  5. Agnieszka says

    March 09, 2019 at 2:52 pm

    Thank you. I made this today and it was easy and delicious.

    Reply
  6. Yvonne says

    March 07, 2019 at 5:04 pm

    Could this be modified to use a pork loin rather than tenderloin as it’s what I have on hand? Looks delicious!

    Reply
    • 100 Days Admin says

      March 08, 2019 at 11:31 am

      Hi Yvonne, we would definitely recommend the tenderloin for this recipe. - Nicole

      Reply
  7. Angela says

    March 07, 2019 at 2:22 pm

    It’s is unsafe to use marinades from raw meat on other foods without cooking them.
    This recipe is unsafe!

    Reply
    • 100 Days Admin says

      March 08, 2019 at 9:01 am

      Since everything on the pan is being cooked in the oven, it is perfectly safe to do. - Nicole

      Reply
  8. Kerry says

    March 07, 2019 at 2:01 pm

    Could I make this recipe using chicken breasts? We don't eat pork. Would the cooking time change?

    Reply
    • Lisa says

      March 13, 2019 at 3:08 pm

      Absolutely, cooking time would be about the same.

      Reply
  9. Pat R. says

    March 07, 2019 at 1:01 pm

    Wow! This looks amazing. I've already printed the recipe for my "Lisa" collection. Can't wait to make this. I know already it will be a keeper.

    Reply
    • Lisa says

      March 13, 2019 at 3:08 pm

      Haha love the sound of that file - hope you enjoy the recipe! :)

      Reply
  10. Ashley Blegen says

    March 06, 2019 at 9:30 am

    Oh my goodness! This looks delicious. I will be adding this to next week's menu plan.

    Reply

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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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