Sheet Pan Mustard-Glazed Pork Tenderloin with Roasted Vegetables

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

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 coated in a tangy mustard glaze roasted alongside colorful vegetables for a simple, flavorful one-pan dinner. This American-inspired pork recipe, ready in about 40 minutes, pairs pork tenderloin, Dijon mustard, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 10 min Cook: 30 min Serves 4 American cuisine 450 cal/serving

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Ingredients

1.5 lbs pork tenderloin
3 tbsp Dijon mustard
1 tbsp honey
3 cloves, minced garlic cloves
2 cups baby carrots
1 lb, halved baby potatoes
3 tbsp olive oil
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F. In a small bowl, whisk together 3 tbsp Dijon mustard, 1 tbsp honey, and 3 minced garlic cloves to create the glaze.
Step 2: Place 1.5 lbs pork tenderloin on a large rimmed baking sheet. Brush the mustard glaze all over the pork, coating evenly.
Step 3: In a separate bowl, toss 2 cups baby carrots and 1 lb halved baby potatoes with 3 tbsp olive oil, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper until well coated.
Step 4: Arrange the vegetables around the pork tenderloin on the baking sheet in a single layer.
Step 5: Roast in the preheated oven for 25-30 minutes, turning the vegetables halfway through, until pork reaches an internal temperature of 145°F and vegetables are tender and golden.
Step 6: Remove from oven and let the pork rest for 5 minutes before slicing. Serve with the roasted vegetables.