4.53 from 400 votes

Brown Sugar Dijon Pork Tenderloin

Enjoy this oven-baked Brown Sugar Dijon Pork Tenderloin recipe that is juicy, tender, and the right combination of savory and sweet. This glazed pork tenderloin comes with a dijon mustard sauce that is creamy, tangy, and sweet! 

Brown Sugar Dijon Pork Tenderloin - Only two ingredients for this delicious dinner recipe! This sweet and savory glaze goes perfectly with the tender, juicy pork.

Easy recipes such as this dijon glazed pork that are baked in the oven and finished within minutes are the best because dinner turns out to be easy and there aren’t a lot of steps to complete. This brown sugar and mustard glazed pork tenderloin recipe is not only simple but also delicious with the brown sugar rub and perfectly tender flavors of pork.

Brown sugar and pork tenderloin fit together nicely because the sugar rub on the outside of the pork creates a crispy sweet exterior that is balanced out by the creamy savoriness of dijon mustard. 

Prepare this pork tenderloin recipe whenever you’re craving a simple meal packed with juicy and satisfying flavors of comfort that are family-friendly and easy to fix for small or large crowds.

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    This brown sugar, glazed pork loin tastes best served with flavor-rich foods such as Loaded Mashed Potatoes, Candied Sweet Potatoes, Parmesan Thyme Roasted Potatoes, and Creamy Cauliflower just to name some of my favorite options!

    Brown Sugar Dijon Pork Tenderloin - Only two ingredients for this delicious dinner recipe! This sweet and savory glaze goes perfectly with the tender, juicy pork.

    Ingredients

    • Pork Tenderloin: You will need one and a half pounds of pork tenderloin for this recipe. Pork tenderloin is found in the pork section at grocery stores and can be prepared a bunch of different ways with herbs, spices, oils, and more. 
    • Salt and Pepper: The classic duo of salt and pepper provide a perfect base coating for the dijon-glazed pork so it isn’t dull in flavor.  
    • Olive Oil: Use your favorite high quality organic olive oil for fragrant silky flavors that really make a difference in recipes.
    • Dijon Mustard: Tangy and creamy yellow Dijon mustard is a great glaze for this pork and is absorbed into the pork skin as it cooks which makes it super moist and tender on the inside. 
    • Brown Sugar: Dry brown sugar is rubbed atop the pork tenderloin skin after the mustard and creates the amazingly sweet coating. 
    • Mayonnaise: Mayonnaise is used for the dijon mustard dipping sauce because it makes the perfect creamy base for all kinds of dips and sauces. 
    Brown Sugar Dijon Pork Tenderloin - A simple and memorable recipe for Brown Sugar Dijon Pork Tenderloin. Just two simple ingredients to create a meal your family will rave about!

    What I Used For This Recipe

    This post contains affiliate links.

    • Meat Thermometer:This meat thermometer is by far my favorite because it has lasted me forever! I like that it is digital, too, which makes it super easy to read while cooking in the hot kitchen. 
    • Measuring Cups and Spoons: This stainless steel set of measuring cups and spoons is easy to use and has lasted a long time! I love how easy to clean these cups and spoons are and how they come in a variety of sizes, too. 
    • Casserole Dish: Everyone needs a good 9×13-inch baking dish, am I right? This porcelain durable dish allows me to prepare all kinds of casseroles, lasagnas, pork, and other delicious recipes. 
    Brown Sugar Dijon Pork Tenderloin - A simple and memorable recipe for Brown Sugar Dijon Pork Tenderloin. Just two simple ingredients to create a meal your family will rave about!

    How To Make It

    1. First, preheat the oven to 400 degrees Fahrenheit to make sure it is nice and toasty for the pork. Season both sides of the pork tenderloin with salt and pepper making sure to coat the entire surface to make sure it’s well-seasoned.
    2. Next, add the olive oil to a large skillet over medium heat and heat until warm. Add the pork tenderloin to the heated oil and brown on both sides for about two minutes. Browning the pork beforehand allows it to have the perfect crispy skin.
    3. Remove the pork from the skillet and place into the baking pan. With a basting brush, brush the entire pork with the Dijon mustard.
    4. With your hands, evenly coat the pork with the brown sugar. Massage and press the sugar into the pork to make sure it really absorbs the sweet flavors.
    5. Bake the dijon glazed pork tenderloin with brown sugar for 20 to 25 minutes or until the meat thermometer reads 145 degrees Fahrenheit internally. Be careful not to overcook the pork or it will be dry and the opposite of tasty!
    6. Remove the pork from the oven and allow it to rest and absorb all of the juicy flavors while you prepare the dipping sauce.
    7. In a bowl, combine the mayonnaise, dijon mustard, and brown sugar with a spoon. Mix the ingredients until nice and creamy. 
    Brown Sugar Dijon Pork Tenderloin - Only two ingredients for this delicious dinner recipe! This sweet and savory glaze goes perfectly with the tender, juicy pork.

    Variations

    • Substitute chicken for the pork to make a brown sugar mustard glazed chicken recipe in the oven.
    • Instead of dijon mustard, try this recipe with simple yellow mustard or whole grain mustard.
    • For a honey glaze, add some honey to the Dijon mustard and mix together before coating the pork.
    • Prepare brown sugar pork chops instead of loin. You may have to adjust the cooking time, though.
    • Add vegetables to the casserole dish as you bake the pork tenderloin such as sliced carrots, diced potatoes, sliced mushrooms, or peas. 

    How do I know if my pork tenderloin has finished cooking

    The best way to tell if your pork tenderloin has finished cooking is by using a meat thermometer. That way you can cook it correctly to your desired doneness without overcooking.

    It’s okay if you see pink inside the middle. It is similar to steak in the amount of pink that you see in the center. 

    Here are the temperatures you should be looking for according to how well done you would like your tenderloin:

    • Medium Rare: 145 to 150F
    • Medium: 150 to 155F
    • Medium Well: 155 to 160F
    • Well Done: 160F

    More Dinner Recipes You’ll Love

    Brown Sugar Dijon Pork Tenderloin - Only two ingredients for this delicious dinner recipe! This sweet and savory glaze goes perfectly with the tender, juicy pork.

    How do you keep pork tenderloin from drying out? 

    Right before baking, place the tenderloin fat side up in the baking dish to prevent the thinner parts of the meat from cooking too fast. 

    Do you cook pork loin covered or uncovered? 

    I typically cook my pork loin uncovered unless I notice it starts to brown too quickly! Cooking the pork uncovered allows it to have a nice golden finish.

    What To Serve With This

    Serve this pork tenderloin recipe for Easter or any other occasion with a variety of my favorite vegetables and carbs like Swiss Potatoes, Mashed Potatoes with Kale and Herbs, Roasted Brussels Sprouts with Cranberries and Bacon, and Roasted Root Vegetables.

    Brown Sugar Dijon Pork Tenderloin - Only two ingredients for this delicious dinner recipe! This sweet and savory glaze goes perfectly with the tender, juicy pork.

    Pork Tenderloin Recipes

    I have a couple more pork tenderloin recipes that you love!

    You’ll also love Pork Schnitzel, Honey Garlic Pork Chops, Crockpot Italian Pork Chops, Slow Cooker Root Beer Pulled Pork, Slow Cooker Country Style Ribs and Pork Gyros.

    Do you have any amazing easy pork dinner recipes? I’m always looking for more recipes to try! Follow me on Instagram @simplystacieblog, on Facebook at Simply Stacie, and on Pinterest @SimplyStacie and let me know how you liked this and my other recipes!

    4.53 from 400 votes

    Brown Sugar Dijon Pork Tenderloin

    Created by Stacie Vaughan
    Servings 4
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Only a few ingredients for this delicious dinner recipe! This sweet and savory glaze goes perfectly with the tender, juicy pork.

    Ingredients
     
     

    • 1 ½ lb pork tenderloin
    • 1 tbsp extra virgin olive oil
    • 2 tbsp Dijon mustard
    • ¼ cup brown sugar
    • salt and pepper to season

    Brown Sugar Dijon Dipping Sauce

    • 2 tbsp Dijon mustard
    • 1 ½ to 2 tbsp brown sugar
    • 2 tbsp mayonnaise

    Instructions

    • Preheat oven to 400°F. Season the pork tenderloin with salt and pepper on both sides.
    • Heat olive oil in a skillet over medium heat. Add pork tenderloin and brown, about 2 minutes per side. Remove from heat.
    • Place pork tenderloin in an oven proof pan. Brush the entire pork tenderloin with Dijon mustard. Then sprinkle the pork tenderloin with brown sugar all over and press gently with your fingers to make it absorb in.
    • Bake, uncovered, for 20 to 25 minutes, or until pork tenderloin has reached an internal temperature of 145°F. Remove from oven and let sit about 3 to 5 minutes before slicing.
    • Slice and serve with a Brown Sugar Dijon dipping sauce, if desired. To make the dipping sauce, simply mix together the Dijon mustard, mayonnaise and brown sugar. Taste test for desired sweetness.

    Notes

    For the best results, use a meat thermometer.
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    Nutrition

    Serving: 4slices | Calories: 284kcal | Carbohydrates: 10.6g | Protein: 36.5g | Fat: 8.3g | Saturated Fat: 1.7g | Polyunsaturated Fat: 5.9g | Cholesterol: 110.6mg | Sodium: 483.3mg | Fiber: 0.4g | Sugar: 9.8g

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Main Dishes
    Cuisine American
    Keyword brown sugar dijon pork, pork, pork tenderloin

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    4.53 from 400 votes (400 ratings without comment)

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    Recipe Rating




    89 Comments

    1. I made this recipe with pork loin chops. Got an A plus rating from my family. Very tasty and chops were tender and juicy.

    2. Thank you Stacie! This was fantastic! I made it last night for a friend who recently got out of the hospital. I baked it for 15 minutes – then covered it with foil to travel and finished baking for 4 minutes at her house. It was a giant hit. My husband says it’s the best, most moist tenderloin he had ever had. It baked just until it hit 145 degrees. Still a bit pink. The mustard sauce was delightful and tasted great over my roasted broccoli. It lost the sugary crunch due to steaming while covered but was delicious. Uncovered would be best.

    3. Delicious and easy….. did a double pork loin, next night warmed it up in oven @350 for about 30 minutes, used the second roast tonight. Slow cook in instant pot, ,cut up big slices, added BBQ Sauce, white wine and chicken stock. Served on slider buns with coleslaw, Will take one to lunch tomorrow . Great recipe!

    4. Rochelle Winston Davies says:

      This is how I cook pork tenderloins frequently.  Sometimes I add crushed rosemary.  Every once in awhile I find myself without Dijon and have substituted Trader Joe’s Aioli Garlic Mustard Sauce which works beautifully also.

    5. Lana Fite says:

      Can you use this recipe witha two inch thick Pork roast, what would the instructions be?

    6. With respect for the comments about the proper cooking time for a pork tenderloin I took it upon myself to learn the difference between pork loin and pork tenderloin.  I also read other posts about how to cook a tenderloin.  

      I used a glass baking dish for a 1.5 pound tenderloin with the wonderful glaze at 400 degrees.  I actually only browned each of the four sides 1.5 min Each.  At 20 minutes in the oven, my meat thermometer was barely at 100 degrees.  I kept checking at 5 minute intervals…and my tenderloin ended up taking 40 minutes to get to 145 degrees.  It was a lovely soft juicy pink in the middle and so delicious.

      I admit opening the oven to check likely slowed down the cooking time.  But…rule of thumb is to ALWAYS use a thermometer with pork tenderloins!

    7. Lynn O’Bien says:

      Great, added  sauerkraut 

    8. So simple!  So tender!  SO DELICIOUS!! We loved it…thank you!

    9. I don’t have an oven or a barbecue in this rental we are in for two months. Can I do this in a slow cooker?

      1. Yes, cook it on low for 4 hours and it should be fine.

    10. Victoria Rook says:

      How long does it take to bbq it? 

    11. Pamela white says:

      Made this ,awesome dish. My whole family loved it . Will be making again for sure.

    12. can this be barbequed?

    13. My husband proclaimed this pork loin recipe A Keeper!! So simple & delish!!!!  Cooked both that come in package together (foil line pan no cleanup!!) and sprinkled package fried onions on top!  Baked 20min rested with foil over 10min Perfection!!! Thank you So Much!!!

    14. Barbara Grupinsk says:

      Cooking for 40 minutes in 400 degrees oven in addition to browning is way too long. The tenderloin should be cooked for maximum 15 minutes and rest for 5-7 minutes. It is perfect, slightly pink inside, tender, no fork needed. After 40 minutes is very dry. I am sure the taste is great because of Dijon and brown sugar just the cooking time should be adjusted. If you cook pork loin 40 minutes is perfect but not for tenderloin.

      1. Cyndee Hinrichs says:

        I agree, please do no overcook the beloved pork tenderloin. You can tell by the lovely photographs that it’s overdone. I hate to criticize but you don’t know what your missing until you’ve tried it  as the reader above stated so beautifully. You want juicy, not dry.

    15. I also use it on roasted corned beef. Have an extra cup full of the glaze (I simmered) to serve beside.

    16. Misi Christopher says:

      Cani swap out boneless pork loin chops for the pork loin? Will I need to adjust the cooking time? 

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