Sheet Pan Herb-Roasted Pork Tenderloin with Native English Mustard and Garlic

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pork tenderloin roasted on a sheet pan with a savory blend of native English mustard, garlic, and fresh herbs, resulting in a flavorful and easy weeknight meal. This Thai recipe, ready in about 45 minutes, pairs pork tenderloin, native English mustard, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). In a small bowl, mix 3 tbsp native English mustard, 4 minced garlic cloves, 1 tbsp chopped fresh thyme, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until well combined.
  2. Step 2: Pat dry 1.5 lbs pork tenderloin and rub the mustard and herb mixture evenly all over the pork.
  3. Step 3: Arrange the pork tenderloin in the center of a large sheet pan. Surround it with 1 lb halved baby potatoes and 3 medium carrots cut into 1-inch pieces, tossing the vegetables in any leftover mustard mixture.
  4. Step 4: Roast in the preheated oven for 25-30 minutes, turning the vegetables halfway through, until the pork reaches an internal temperature of 145°F and vegetables are tender and caramelized.
  5. Step 5: Remove from oven and let the pork rest for 5 minutes before slicing. Serve sliced pork with the roasted potatoes and carrots.

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