Sheet Pan Mustard-Glazed Pork Tenderloin with Roasted Vegetables
Juicy pork tenderloin coated in a tangy mustard glaze roasted alongside colorful vegetables for a simple, flavorful one-pan dinner. This american-inspired pork 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.
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
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.
Frequently asked questions
How long does Sheet Pan Mustard-Glazed Pork Tenderloin with Roasted Vegetables take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Mustard-Glazed Pork Tenderloin with Roasted Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork tenderloin from drying out.
Can I substitute ingredients in Sheet Pan Mustard-Glazed Pork Tenderloin with Roasted Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Mustard-Glazed Pork Tenderloin with Roasted Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Mustard-Glazed Pork Tenderloin with Roasted Vegetables?
American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
