Sheet Pan Mustard-Rubbed Pork with Roasted Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pork tenderloin coated in a tangy mustard rub roasted alongside sweet potatoes and carrots for a hearty one-pan meal. This american-inspired pork ready in about 45 minutes pairs pounds pork tenderloin, tablespoons Dijon mustard, tablespoons olive oil 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.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, combine 3 tablespoons Dijon mustard, 2 tablespoons olive oil, and 3 minced garlic cloves into a smooth paste.
  2. Step 2: Rub the mustard mixture evenly over the entire surface of the 1.5-pound pork tenderloin. Season the pork with 1 teaspoon salt and 1/2 teaspoon black pepper.
  3. Step 3: On a large rimmed baking sheet, toss 2 cups peeled and cubed sweet potatoes and 2 cups peeled and chopped carrots with 1 tablespoon chopped fresh rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  4. Step 4: Place the pork tenderloin in the center of the baking sheet amidst the vegetables. Roast everything for 25-30 minutes, turning the vegetables halfway, until the pork reaches an internal temperature of 145°F and the vegetables are tender and caramelized.
  5. Step 5: Remove the pork and let rest for 5 minutes before slicing. Serve with the roasted vegetables.

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Frequently asked questions

How long does Sheet Pan Mustard-Rubbed Pork with Roasted Root Vegetables take to make?

Total time is about 45 minutes (15 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-Rubbed Pork with Roasted Root 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 pounds pork tenderloin from drying out.

Can I substitute ingredients in Sheet Pan Mustard-Rubbed Pork with Roasted Root 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-Rubbed Pork with Roasted Root 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-Rubbed Pork with Roasted Root 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.

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