Easy Sheet Pan Mustard Glazed Pork Tenderloin with Carrots and Potatoes
This tender and juicy mustard-glazed pork tenderloin is the perfect weeknight meal. Make it an easy and complete sheet pan meal by roasting potatoes and carrots simultaneously.
Servings 4 people
Calories 459kcal
Ingredients
- Reynolds Wrap® Heavy Duty Foil
- ¼ cup yellow mustard
- 3 Tablespoons brown sugar
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- 1 ½ teaspoon kosher salt divided
- 1 teaspoon ground black pepper
- 1 1.5 lb pork tenderloin, patted dry
- 6 baby red potatoes chopped into 1-inch pieces
- 3 medium-sized carrots chopped into 1-inch pieces
- 1 Tablespoon olive oil
Instructions
- Combine yellow mustard, brown sugar, garlic, Italian seasoning, ¾ teaspoon kosher salt, ½ teaspoon ground black pepper in a small bowl. Stir to combine. Pour mixture over pork tenderloin, covering all sides. Cover and marinate for 30 minutes to 1 hour.
- Preheat the oven to 425 degrees Fahrenheit. Line a sheet pan with Reynolds Wrap® Heavy Duty Foil.
- Add chopped potatoes and carrots to the lined sheet pan in a single layer. Drizzle the potatoes and carrots with olive oil and season with ¾ teaspoon kosher salt and ½ teaspoon ground black pepper.
- Remove pork tenderloin from the marinade and add it to the sheet pan, next to the vegetables.
- Bake in the preheated oven for 27-30 minutes until the tenderloin has reached an internal temperature of 145 degrees Fahrenheit and the potatoes and carrots are tender.
- Allow the pork to rest for 5-10 minutes before slicing and serving with vegetables.
Notes
- This recipe can easily be doubled. Keep the baking time the same.
- Cut the vegetables into 1-inch pieces to ensure that the pork tenderloin and vegetables finish cooking simultaneously.
Nutrition
Calories: 459kcal | Carbohydrates: 66g | Protein: 34g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 82mg | Sodium: 1202mg | Potassium: 2157mg | Fiber: 8g | Sugar: 15g | Vitamin A: 7688IU | Vitamin C: 31mg | Calcium: 84mg | Iron: 4mg
