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one pan honey mustard pork tenderloin with vegetables

One-Pan Honey Mustard Pork Tenderloin (Fast and Flavorful)

Course: Main
Cuisine: American
Keyword: Sheet Pan
Prep Time: 5 minutes
Cook Time: 20 minutes
Resting Time: 5 minutes
Total Time: 30 minutes
Servings: 4
Calories: 311kcal
Author: Marilyn
This easy, complete sheet pan dinner is perfect for busy weeknights. The sweet and tangy glaze is delicious, and the roasted vegetables pair wonderfully with the pork.
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Ingredients

  • 1 pork tenderloin (about 1 to 1.25 lbs)
  • Kosher salt
  • Freshly ground black pepper
  • 3 tbsp Dijon mustard
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar
  • 2 tbsp grapeseed oil, divided
  • 1 tsp minced garlic
  • 2 cups halved baby potatoes
  • 1½ cups green beans, ends trimmed

Instructions

  • Preheat oven to 425°F. Line a sheet pan with foil.
  • Pat the pork dry with paper towels. Place the pork tenderloin in the center of the sheet pan. Sprinkle generously with kosher salt. Season with black pepper. Let stand at room temperature (see tip).
  • In a medium bowl, add the mustard, honey, vinegar, 1 tbsp oil, and the minced garlic. Whisk to combine. Spoon the honey mustard sauce over the pork.
  • Add the remaining oil to the bowl. Add the potatoes and toss. Arrange potatoes on the sheet pan around the tenderloin. Add the green beans to the bowl, toss, and set aside. Add more oil, if necessary, to coat the beans.
  • Roast for 12 minutes. Using a spatula, toss the potatoes. Add the green beans around the roast. Roast an additional 10 to 12 minutes or until the pork reaches 145°F when tested with an instant-read thermometer. The vegetables should be fork-tender.
  • Transfer tenderloin to a carving board and let rest 5 minutes. Meanwhile, toss the potatoes and green beans in the pan drippings.
  • Carve the tenderloin across the grain and transfer to a serving platter. Arrange the potatoes and green beans around the pork tenderloin and serve.

Notes

    • Use an instant-read meat thermometer.
    • Cut your potatoes and other vegetables into even sizes.
    • Rest 30 minutes after salting. Rest 5 minutes after cooking.
    • Carve across the grain.
 

Nutrition

Calories: 311kcal | Carbohydrates: 26g | Protein: 26g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 1353mg | Potassium: 883mg | Fiber: 3g | Sugar: 11g | Vitamin A: 296IU | Vitamin C: 20mg | Calcium: 40mg | Iron: 2mg