Sheet Pan Mustard-Glazed Pork Tenderloin with Root Vegetables

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

Tender pork tenderloin coated in a tangy mustard glaze roasted alongside a medley of sweet root vegetables for a hearty, comforting meal. This American-inspired pork recipe, ready in about 45 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 380 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.

Ingredients

• 1.5 pounds pork tenderloin
• 3 tbsp Dijon mustard
• 2 tbsp honey
• 3 garlic cloves, minced
• 3 large carrots, peeled and cut into 1-inch chunks
• 2 medium parsnips, peeled and cut into 1-inch chunks
• 4 small red potatoes, quartered
• 3 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1.5 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat the oven to 425°F. In a small bowl, whisk together 3 tbsp Dijon mustard, 2 tbsp honey, and 3 minced garlic cloves until smooth and fragrant.
2. Step 2: Place 1.5 pounds pork tenderloin on a large rimmed sheet pan. Brush the mustard glaze evenly over the pork, coating all sides.
3. Step 3: In a large bowl, toss 3 large peeled and chunked carrots, 2 medium peeled and chunked parsnips, and 4 small quartered red potatoes with 3 tbsp olive oil, 1 tbsp chopped fresh rosemary, 1.5 tsp salt, and 1 tsp black pepper until vegetables are well coated.
4. Step 4: Arrange the vegetables around the pork tenderloin on the sheet pan in a single layer.
5. Step 5: Roast in the preheated oven for 25-30 minutes, or until the pork reaches an internal temperature of 145°F and the vegetables are tender and caramelized at the edges.
6. Step 6: Remove from oven and let the pork rest for 5 minutes before slicing. Serve the sliced pork with the roasted root vegetables.