Recipe: One-Pan Sheet Tray Mustard-Glazed Pork Tenderloin

Name: Recipe: One-Pan Sheet Tray Mustard-Glazed Pork Tenderloin
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons Dijon mustard; 2 tablespoons whole-grain Dijon mustard; 2 tablespoons honey; 2 tablespoons orange juice; 2 teaspoons orange zest; 2 teaspoons finely chopped rosemary, plus 4 whole sprigs; 2 teaspoons light brown sugar; One 1½-pound pork tenderloin; Kosher salt and freshly ground black pepper, to taste; 1½ pounds baby new potatoes; 12 ounces green beans, trimmed; 2 tablespoons olive oil

Tender pork, green beans and crispy potatoes are done in 30 minutes

By Tasting Table StaffMay 11, 2016 3:32 pm EST

Photo: Tasting Table

Pork tenderloin may be one of the easiest things to make at home—and we've just made it easier with this one-pan meal. This recipe combines an entire tenderloin with potatoes and green beans, all covered in a tangy mustard glaze. The best part? It's all ready in 30 minutes (watch the video).

Pork tenderloins can vary in size. We prefer a one-and-a-half-pound piece to cook, but be wary to adjust the cooking time if your tenderloin is smaller.

Recipe from the Tasting Table Test Kitchen

Sheet Tray Mustard-Glazed Pork Tenderloin with Potatoes

4.5 (45 ratings)

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This one-sheet tray meal serves tender pork and crispy veg all in 30 minutes.

Prep Time

10

minutes

Cook Time

20

minutes

servings

4

servings

Total time: 30 minutes

Ingredients

2 tablespoons Dijon mustard
2 tablespoons whole-grain Dijon mustard
2 tablespoons honey
2 tablespoons orange juice
2 teaspoons orange zest
2 teaspoons finely chopped rosemary, plus 4 whole sprigs
2 teaspoons light brown sugar
One 1½-pound pork tenderloin
Kosher salt and freshly ground black pepper, to taste
1½ pounds baby new potatoes
12 ounces green beans, trimmed
2 tablespoons olive oil

Directions

Preheat the oven to 450º and line a baking sheet with tinfoil. In a small bowl, whisk together the mustards, honey, orange juice, orange zest, chopped rosemary and brown sugar until smooth, and set aside.
Place the tenderloin in the center of the baking sheet and season with salt and pepper. In a medium bowl, toss together the rosemary sprigs, potatoes, green beans and olive oil to coat. Season with salt and pepper, then arrange on the tray around the pork. Drizzle the mustard sauce over the tenderloin and vegetables.
Transfer the tray to the oven and cook until the pork reaches an internal temperature of 140º, 20 to 25 minutes. Remove from the oven and let rest for 5 minutes, then carve and serve.

Nutrition

Calories per Serving	473
Total Fat	13.7 g
Saturated Fat	3.1 g
Trans Fat	0.1 g
Cholesterol	105.0 mg

Total Carbohydrates	49.7 g
Dietary Fiber	7.9 g
Total Sugars	15.0 g
Sodium	1,104.8 mg
Protein	39.4 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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