This easy and elegant Roast Pork Tenderloin with Potatoes recipe delivers tender, juicy pork in a savory-sweet mustard, honey and herb glaze, paired with crisp roasted baby potatoes. It’s quick, wholesome, and full of flavor — a great weeknight or company dinner.
The Tastiest Roast Pork Tenderloin
Pork tenderloin is a compact, lean cut that cooks quickly and stays moist when handled correctly. Its mild flavor pairs wonderfully with a honey-mustard glaze and aromatic herbs. In this dish, the tenderloin is brushed with a garlicky sauce made from rosemary, thyme, whole-grain mustard and honey — a simple combination that creates a balanced, flavorful crust.
Baby potatoes roast alongside the pork, developing crisp edges while absorbing some of the pork juices. A light coating of olive oil, rosemary, salt and pepper is all they need to become golden and flavorful. The result is a one-pan, restaurant-quality meal that’s deceptively easy to prepare.
What You’ll Need
This recipe uses basic pantry ingredients and fresh produce: baby potatoes, a pork tenderloin, olive oil, honey, garlic, mustard and a few dried herbs. It comes together quickly, making it ideal for busy evenings yet pretty enough for guests.
For the Pork Tenderloin
- Olive Oil: Extra-virgin gives more flavor, but any neutral oil works.
- Honey: Adds a touch of sweetness and helps the glaze brown.
- Garlic: Fresh, minced or pressed.
- Mustard: Whole-grain mustard is used here; Dijon or your favorite variety can substitute.
- Rosemary and Thyme: Dried or fresh — fresh needs no stems.
- Salt and Pepper.
- Pork Tenderloin: About 2 pounds total.
For the Potatoes
- Olive Oil: For roasting.
- Baby Potatoes: Scrub well and quarter unless very small.
- Rosemary: Complements the pork glaze.
- Salt and Pepper.
Can I Use Pork Loin Instead of Pork Tenderloin?
Pork loin is a larger, thicker cut that requires longer cooking and different handling. Because tenderloin cooks quickly and stays tender, pork loin isn’t an ideal substitute for this recipe unless you adjust time and temperature accordingly.
How to Make Roast Pork Tenderloin with Potatoes
The method is straightforward: roast the potatoes first, then add the glazed tenderloin so everything finishes together. High oven heat helps crisp the potatoes while keeping the pork juicy.
- Preheat: Heat oven to 400°F (200°C). Choose a large, shallow ovenproof dish.
- Roast Potatoes: Toss quartered potatoes with 2 tablespoons olive oil, rosemary, salt and pepper. Spread in the dish and bake 35 minutes.
- Make the Glaze: Whisk 3 tablespoons olive oil, 3 tablespoons honey, minced garlic, 1 tablespoon whole-grain mustard, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried thyme, salt and pepper. Brush over the pork tenderloin.
- Finish Roasting: Remove potatoes from the oven, place the glazed tenderloin on top, pour any remaining glaze over, and return to the oven. Roast 22–25 minutes more, until potatoes are tender and the tenderloin reaches 145°F (63°C) internal temperature. Avoid overcooking to keep the pork moist.
- Rest and Serve: Let the meat rest about 5 minutes before slicing. Serve the pork slices alongside or atop the roasted potatoes.
Tips for Success
These simple tips help ensure the best results when roasting pork tenderloin and potatoes.
- Use a Thermometer: An instant-read thermometer ensures the pork reaches a safe 145°F without overcooking.
- Slight Rose Tint: Tenderloin can retain a faint rosy color even when fully cooked — that’s normal if temperature is correct.
- Veggie Substitutes: If you’d rather not use potatoes, radishes, carrots, parsnips or Brussels sprouts roast well with similar seasoning.
What Is Good with Pork Tenderloin?
This recipe already combines meat and potatoes, but add a fresh salad or a simple vegetable side to round the meal out. Steamed green beans, sautéed zucchini and mushrooms, or warm dinner rolls pair nicely.
How to Store and Reheat Leftovers
- Refrigerate: Store pork and potatoes in airtight containers. Pork keeps up to 4 days; potatoes up to 2 days for best texture.
- Reheat Pork: Warm slices in a skillet over medium-low heat with a drizzle of oil, turning gently until heated through. Avoid high heat to prevent drying.
- Reheat Potatoes: Reheat in a 350°F oven for 10–15 minutes until hot and crisped again.
Can I Freeze Pork?
- Yes. Freeze pork and potatoes separately in airtight freezer bags for up to 3 months. Note that potatoes may soften slightly after thawing and reheating.
- Thaw overnight in the refrigerator before reheating.
Roast Pork Tenderloin with Potatoes
Ingredients
FOR THE POTATOES
- 2 tablespoons olive oil
- 2 pounds baby potatoes, quartered
- 1 teaspoon dried rosemary
- Salt and fresh ground black pepper, to taste
FOR THE PORK TENDERLOIN
- 3 tablespoons olive oil
- 3 tablespoons honey
- 4 cloves garlic, minced
- 1 tablespoon whole grain mustard
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- Salt and fresh ground black pepper, to taste
- 2 pound pork tenderloin
Instructions
- Preheat oven to 400˚F.
- Place cut potatoes in a 9×13 baking dish. Add 2 tablespoons olive oil, rosemary, salt and pepper; toss to combine. Bake for 35 minutes.
- Meanwhile, prepare the pork: whisk together 3 tablespoons olive oil, 3 tablespoons honey, minced garlic, mustard, ½ teaspoon rosemary, ½ teaspoon thyme, salt and pepper.
- Brush the pork with the honey mixture. Place the tenderloin on top of the partially roasted potatoes and pour any remaining glaze over the pork and potatoes.
- Bake 22–25 minutes more, until potatoes are tender and pork reaches 145˚F. Remove from oven and let rest about 5 minutes before slicing and serving.
Nutrition
| Calories: 328kcal
| Carbohydrates: 27 g
| Protein: 26 g
| Fat: 13 g
Nutritional info is an estimate and provided as a courtesy. Values may vary depending on ingredients and tools used.
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