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overhead shot of a serving plate with sliced roast pork tenderloin served with colored baby potatoes
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5 from 6 votes

Roast Pork Tenderloin with Potatoes

This elegant Roast Pork Tenderloin with Potatoes recipe features tender, juicy pork in a savory mustard and herb sauce, with crisply roasted baby potatoes. Quick, healthy, and mouthwateringly flavorful!
Prep Time15 mins
Cook Time55 mins
Resting Time5 mins
Total Time1 hr 15 mins
Course: Dinner
Cuisine: American
Keyword: baking pork tenderloins, how to cook pork tenderloin, pork tenderloin in oven
Servings: 8
Calories: 328kcal




  • 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


  • Preheat oven to 400˚F.
  • Place cut potatoes in a 9x13 baking dish.
  • To the potatoes add 2 tablespoons olive oil, and season with rosemary, salt, and pepper; toss to combine.
  • Bake for 35 minutes.
  • In the meantime, prepare the pork tenderloin.
  • In a mixing bowl combine olive oil, honey, garlic, mustard, rosemary, thyme, salt, and pepper; whisk until thoroughly combined.
  • Brush the pork tenderloin with the honey mixture.
  • Place the pork tenderloin over the potatoes and pour any remaining honey mixture over the potatoes and pork.
  • Bake for 22 to 25 minutes, or until potatoes are tender and tenderloin is cooked through.
    Pork is cooked through when internal temperature registers at 145˚F. Do NOT cook any longer because the pork will be dry.
  • Remove from oven and let stand about 5 minutes before cutting and serving.


Serving: 8ounces | Calories: 328kcal | Carbohydrates: 27g | Protein: 26g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 88mg | Potassium: 937mg | Fiber: 3g | Sugar: 7g | Vitamin A: 9IU | Vitamin C: 23mg | Calcium: 26mg | Iron: 2mg