Description
This Mustard Crusted Sheet Pan Pork Tenderloin dinner features tender pork, roasted potatoes and asparagus in a tangy lemon dijon sauce for a delicious and easy weeknight meal.
Ingredients
Scale
- 1 lb. small golden potatoes, (about 10 potatoes) cut in half
- 1 pork tenderloin
- 1 lb. fresh asparagus, ends trimmed away
- 2 teaspoons + 1 tablespoon dijon mustard, divided
- 1 clove garlic, minced
- juice from 1 lemon
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup + 2 Tbs. extra virgin olive oil (divided)
Instructions
- Preheat oven to 425 degrees F. Line a large, rimmed baking sheet with parchment paper.
- In a medium bowl, whisk together 2 teaspoons dijon mustard, garlic, lemon juice, Worcestershire sauce, thyme, salt, paper and 1/2 cup olive oil. Add potatoes and toss to coat.
- Arrange potatoes cut sides down on baking sheet and place in the oven to roast for 10 minutes.
- While potatoes are roasting. coat pork tenderloin with remaining 1 tablespoon dijon mustard. Heat remaining 2 tablespoons of olive oil in a heavy bottom skillet over medium high heat until shimmering. Add tenderloin and sear until brown, about one minute. Turn tenderloin over and continue searing until all sides are brown.
- Remove baking sheet from oven. Move potatoes to the sides of the pan to create a space in the center of the pan for the asparagus. Arrange the asparagus (they can overlap a bit) lengthwise on the pan and place tenderloin on top of asparagus.
- Return baking sheet to oven and roast for an additional 25 – 30 minutes or until a thermometer inserted in the center of the pork reads 145 degrees f.
- Remove sheet pan from oven and tent pork with foil, allowing to rest for 10 minutes before slicing. Serve with vegetables.