Succulent Pork Tenderloin with Roasted Potatoes and Mushrooms
If you’re looking for a pork tenderloin recipe that’s tender, juicy, and packed with flavor, this honey soy glazed version with roasted potatoes and mushrooms is a must-try. Perfect for weeknight dinners or special occasions, it combines a savory-sweet glaze with golden, crispy vegetables for a meal that’s as impressive as it is easy to make. With simple ingredients and step-by-step instructions, you’ll have a restaurant-quality dish right from your own oven.
Ingredients
For the Pork
- 1 pork tenderloin or pork neck
- 2 –3 tbsp olive oil
- 1 tsp salt
- 1 tsp paprika
- 1 tsp dried onion flakes
- 1 tsp dried rosemary
- 1 tsp dried thyme
- ½ tsp black pepper
- 1 tsp dried garlic
For the Sauce
- 2½ tbsp honey
- 3 tbsp soy sauce
- 2 tbsp Dijon mustard
- 3 –4 garlic cloves minced
For the Potatoes
- 5 –6 medium potatoes cut into large cubes
- 1 tsp salt
- 1 tsp dried garlic
- 1 tsp dried onion
- 1 tsp paprika
- 1 tsp lemon pepper
- 3 tbsp melted butter
For the Mushrooms
- 300 g 10 oz mushrooms, whole
- 1 tsp salt
- 1 tsp dried garlic
- 1 tsp dried onion
- 1 tsp paprika
- 1 tsp lemon pepper
- 2 tbsp melted butter
Instructions
Season the Pork
- In a small bowl, mix together salt, paprika, dried onion, rosemary, thyme, pepper, and dried garlic.
- Brush the pork with olive oil, then rub the seasoning mix all over, pressing gently so it sticks.
Make the Sauce
- In a separate bowl, whisk honey, soy sauce, Dijon mustard, and minced garlic until smooth. Set aside.
Sear the Pork
- Heat a skillet over medium heat with a drizzle of olive oil. Sear the pork for 4–5 minutes per side, until a golden crust forms.
- Remove from the skillet, place on a plate, and generously brush with the prepared sauce.
Roast the Pork
- Preheat oven to 190°C (375°F). Transfer the pork to a baking tray and roast for 20 minutes.
Prepare the Potatoes
- While pork is roasting, place cubed potatoes in a bowl. Add salt, dried garlic, dried onion, paprika, lemon pepper, and melted butter. Toss until evenly coated.
Add the Potatoes
- After 20 minutes of roasting, remove pork from the oven. Arrange the seasoned potatoes around it.
- Return tray to oven and roast for another 20 minutes.
Prepare the Mushrooms
- While pork and potatoes cook, season the mushrooms with salt, dried garlic, dried onion, paprika, lemon pepper, and melted butter. Toss well.
Add the Mushrooms
- After 20 more minutes, scatter the mushrooms over the pork and potatoes. Roast for a final 10 minutes, until mushrooms are tender.
Rest & Serve
- Let everything rest for a few minutes. Slice the pork and serve with the roasted potatoes and mushrooms.
- Optional: Drizzle with balsamic cream before serving.
Notes
- Serving Tips: Pair this pork tenderloin with a fresh green salad or steamed vegetables for a complete meal. A drizzle of balsamic glaze over the pork adds extra flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 160°C (325°F) to keep the pork tender.
- Make Ahead: You can season the pork and prepare the glaze up to 24 hours in advance. Keep refrigerated until ready to cook.
- Ingredient Swap: Pork neck can be used instead of pork tenderloin for a richer, more marbled flavor.
Nutrition
- Calories: 435 kcal
- Carbohydrates: 22 g
- Protein: 32 g
- Fat: 23 g
- Saturated Fat: 8 g
- Cholesterol: 105 mg
- Sodium: 780 mg
- Fiber: 3 g
- Sugar: 8 g
*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
