Sheet Pan Pork Tenderloin with Creamy Mustard Sauce and Roasted Root Veggies

If you’ve never roasted fruit before, tonight’s your chance to discover the savory-sweet beauty of a roasted apple. Tossed with a colorful root veggie jumble, it adds a delightful sweetness to this hearty meal. The creamy mustard sauce drizzled over perfectly cooked pork tenderloin brings everything together for a delicious finish.

This sheet pan dinner is simple, convenient and packed with flavor. With minimal cleanup and maximum taste, it’s a weeknight winner that will have everyone asking for seconds.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Cut potatoes into 1/2-inch cubes. Peel and cut carrot into 1/2-inch pieces. Peel and cut red onion into 1/2-inch wedges. Core and cut apple into 1/2-inch wedges.
3. On the prepared baking sheet, toss potatoes, carrot, onion and apple with cooking oil, fry seasoning and a pinch of salt and pepper. Spread in an even layer.
4. Roast vegetables and apple for 10 minutes, then remove from oven. Push them to the sides of the sheet pan to make room for the pork.
5. Season pork tenderloin with salt and pepper. Place in the center of the sheet pan. Drizzle with olive oil and honey. Sprinkle chopped rosemary over the pork and vegetables.
6. Return to oven and roast until pork reaches an internal temperature of 145°F, about 15-20 minutes. Let rest 5 minutes before slicing.
7. Meanwhile, in a small bowl, whisk together mayonnaise and Dijon mustard to make the creamy mustard sauce.
8. Slice pork and serve with roasted vegetables and apple. Drizzle with creamy mustard sauce.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or pork chops can be substituted, but adjust cooking time as needed.

Can I make this dish ahead of time?

The roasted vegetables and apple can be prepped in advance, but the pork is best cooked fresh for optimal texture.

What can I use instead of fry seasoning?

A mix of paprika, garlic powder, onion powder and a pinch of cayenne works well.