Description

A quick and easy weeknight dinner featuring tender pork tenderloin and roasted vegetables coated in a sticky, savory-sweet honey mustard glaze. This one-pan meal requires minimal prep and cleanup.

Ingredients

Scale

1.5 pounds pork tenderloin
½ cup Dijon mustard
¼ cup honey
3 cloves garlic, minced
2 tablespoons butter, melted
1 teaspoon dried thyme
½ teaspoon black pepper
½ teaspoon salt
3–4 cups vegetables (e.g., baby potatoes, broccoli, carrots)
1 teaspoon soy sauce (optional)
Olive oil for tossing vegetables

Instructions

Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
In a medium bowl, whisk together Dijon mustard, honey, melted butter, minced garlic, dried thyme, black pepper, salt, and soy sauce (if using).
Pat pork tenderloin dry and trim off the silverskin. Season generously with salt and pepper.
Chop vegetables into bite-sized pieces. Toss in a separate bowl with olive oil, salt, and pepper.
Place pork in the center of the prepared sheet pan. Arrange vegetables around the pork.
Drizzle half of the honey mustard sauce over the pork.
Roast for 15-20 minutes. At the 10-minute mark, brush the remaining sauce over the pork.
Check internal temperature; it should reach 145°F (63°C).
Remove from oven and let pork rest for 5-10 minutes before slicing.
Slice pork into medallions and serve with roasted vegetables.

Notes

Do not skip the resting step for the pork to ensure juiciness. Ensure vegetables are not crowded on the pan to allow for proper roasting and caramelization. If using potatoes, cut them smaller or add them first as they take longer to cook than broccoli.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 pork tenderloin po
Calories: 380
Sugar: 18
Sodium: 450
Fat: 12
Saturated Fat: 4
Carbohydrates: 25
Fiber: 3
Protein: 35

Keywords: pork tenderloin, sheet pan dinner, honey mustard, easy weeknight meal, one pan dinner, quick dinner, roasted vegetables