This Mustard Crusted Sheet Pan Pork Tenderloin tastes like a Sunday supper but can be made easily on a weeknight.
Pork tenderloin is one of those foods that I tend to forget about. I won’t make it for months at a time and then we’ll pick on up and I think “why aren’t we making these all the time??” Affordable, easy to make and very flavorful — its an idea choice for weeknights.
We tend to make them more often on the grill in the summer and I think thats where I get tripped up. When I’m not grilling, I’m not thinking of pork tenderloin. But this recipe proves that I should be– and so should you!
This Mustard Crusted Sheet Pan Pork Tenderloin couldn’t be easier to make. It roasts up in the oven, complete with roasted potatoes and asparagus all tossed in a simple dijon sauce that packs a ton of amazing flavor.
I can’t technically call this a one-pan meal because you’re going to need to sear your pork in a skillet before transferring to the oven. But don’t let that one extra step deter you. Searing the pork infuses SO MUCH flavor and you can do it while your potatoes are in the oven anyway, so its really not that big of a deal.
Speaking of the potatoes, these came out so beautifully golden. The key to getting that perfect color on them is to cut them in half and put arrange them all CUT SIDE DOWN on the pan to roast. They get the most perfect, addictive brown crust on them while they bake.
Then, once you’ve seared your pork tenderloin, you add it to the sheet pan, along with your asparagus. 25 minutes later, it comes out of the oven perfectly roasted and absolutely delicious.
I added an extra side of steam-in-bag green beans for my asparagus-averse kiddos and we just DUG in on this one. Mustard Crusted Sheet Pan Pork Tenderloin was definitely a hit here and I bet it will be at your house too.
Mustard Crusted Sheet Pan Pork Tenderloin
- 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
- 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.
