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Mustard Crusted Sheet Pan Pork Tenderloin

  • Author: Homemaker's Habitat
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: Serves 4
  • Category: Main Dish

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

  1. Preheat oven to 425 degrees F. Line a large, rimmed baking sheet with parchment paper.
  2. 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.
  3. Arrange potatoes cut sides down on baking sheet and place in the oven to roast for 10 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. Remove sheet pan from oven and tent pork with foil, allowing to rest for 10 minutes before slicing. Serve with vegetables.