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.
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.