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Dijon Pork Tenderloin Sheet Pan Dinner

Pork tenderloin always feels fancy, but this recipe keeps things simple and stress-free. The tangy Dijon glaze gives the pork so much flavor, and roasting it with veggies means dinner practically makes itself. Perfect for those nights when you want something a little special without the fuss!
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1½ lbs pork tenderloin
  • 1 lb green beans trimmed
  • 1½ lbs baby carrots
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 3 tablespoons olive oil divided
  • 2 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
  • 1 teaspoon salt divided
  • ½ teaspoon black pepper divided

Method
 

  1. Preheat your oven to 425°F and line a large sheet pan with parchment paper or foil for easy cleanup.
  2. In a small bowl, whisk together the Dijon mustard, honey, 1 tablespoon olive oil, minced garlic, rosemary, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Pat the pork tenderloin dry and place it in the center of the sheet pan. Brush the Dijon mixture generously all over the pork, coating it completely.
  4. In a bowl, toss the green beans and carrots with the remaining 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Arrange the vegetables around the pork on the sheet pan.
  5. Roast for 20-25 minutes, or until the pork reaches an internal temperature of 145°F and the vegetables are tender and slightly caramelized.
  6. Let the pork rest for 5 minutes before slicing. Serve the sliced pork with the roasted vegetables and drizzle any pan juices over the top. So good!