Honey-Mustard Glazed Pork Tenderloin with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Pork tenderloin roasted to perfection with a sweet honey-mustard glaze, paired with caramelized root vegetables. This American-inspired Father’s Day recipe, ready in about 50 minutes, pairs pork tenderloin, Dijon mustard, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs pork tenderloin
• 3 tbsp Dijon mustard
• 2 tbsp honey
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 1 large red onion, cut into wedges
• 4 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, whisk together 3 tbsp Dijon mustard, 2 tbsp honey, 2 minced garlic cloves, and 1 tbsp chopped fresh rosemary to create the glaze.
2. Step 2: Pat dry 1.5 lbs pork tenderloin and season all sides with 1 tsp salt and 1/2 tsp black pepper. Brush the honey-mustard glaze all over the pork.
3. Step 3: In a roasting pan, toss 3 peeled and chopped carrots, 2 peeled and chopped parsnips, and 1 large red onion cut into wedges with 4 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper. Spread evenly.
4. Step 4: Place the glazed pork tenderloin on top of the vegetables. Roast in the oven for 25-30 minutes, or until the pork reaches an internal temperature of 145°F and the vegetables are tender and caramelized.
5. Step 5: Remove pork from oven and let rest for 10 minutes before slicing. Serve slices alongside the roasted root vegetables.