Sheet Pan Honey Mustard Pork Tenderloin
Ingredients
The marinade
-
¼
cup
honey
-
¼
cup
Dijon mustard
-
2
tablespoons
olive oil
-
4
cloves
garlic (minced)
-
½
teaspoon
salt
-
½
teaspoon
pepper
The sheet pan
-
1 ¼
pounds
pork tenderloin
-
1
pound
Yukon Gold potatoes (cut in half and then ½" slices)
-
2
large
apples (cut into 8 wedges)
-
12
ounces
green beans (trimmed and cut in half)
Instructions
- Whisk together the marinade ingredients and add them to a container or ziplock bag with the pork. Marinate for at least a couple of hours or up to 24 hours, flipping halfway through.
- Preheat the oven to 450°F and line the baking sheet with foil for easy cleanup.
- Place the pork in the center of the sheet pan and spread the veggies and fruit around it.
- Pour the remaining marinade over the fruit and vegetables and toss to coat.
- Bake until the pork is almost done in the middle (145°F), about 23 to 26 minutes.
- Turn the oven up to high broil and cook for an additional 3 to 5 minutes until golden brown and the pork is cooked through (160°F).
- Slice the pork and serve.
Nutrition Facts (estimated)
Servings
6
Calories
308
Total fat
9g
Total carbohydrates
37g
Total protein
23g
Sodium
373mg
Cholesterol
61mg
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