Roasted Pork Tenderloin with Mustard, Apple & Vegetables
One pan roasted pork tenderloin with mustard, apples and vegetables makes a quick and easy, one pan healthy dinner recipe.
Servings: 8 servings
Ingredients
- 2.5 pounds pork tenderloin 2 tenderloins, white fat and silver film trimmed
Mustard-Thyme Rub
- 2 tbsp. thyme fresh
- 1 tbsp. olive oil
- 2 tbsp. butter melted
- 2 cloves garlic crushed
- 2 tbsp. stone ground mustard
- ½ tsp. salt
- ½ tsp. pepper
Vegetables
- 1 pound baby carrots
- 2 small red onions cut into 1-inch thick slices
- 3 Gala apples peeled and cut into 1-inch cubes
- 2 tbsp. olive oil
- ½ tsp. salt
- ½ tsp. pepper
Instructions
- Preheat oven to 400 degrees.
- Place carrots on a large, rimmed baking sheet and toss with 1 tablespoon of olive oil. Cover with aluminum foil and roast for 15 minutes.
- In a small bowl combine mustard-thyme rub ingredients. Whisk until smooth.
- After trimming pork tenderloins, rub pork with half of the mustard-thyme mixture.
- In a large skillet over medium-high heat drizzle 1 tbsp olive oil and place pork, one tenderloin at a time, into skillet. Sear tenderloin on all sides. This should take about 8-10 minutes per tenderloin.
- Once carrots are done cooking, remove from oven and divide between two baking sheets. Add half of the onions and apples to each sheet. Drizzle each tray of vegetables with 1 tablespoon of olive oil and ¼ teaspoon salt and pepper.
- Nestle pork into the vegetables and rub remaining mustard-thyme mixture onto pork. Return trays to oven, uncovered, for another 20-22 minutes.
- Pork is done cooking when the internal temperature reaches 130-140 degrees Fahrenheit.
- Let pork sit at room temperature for 10 minutes. Serve and enjoy!
Nutrition
Calories: 309kcal | Carbohydrates: 15g | Protein: 30g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 100mg | Sodium: 426mg | Potassium: 792mg | Fiber: 4g | Sugar: 9g | Vitamin A: 8125IU | Vitamin C: 10.7mg | Calcium: 52mg | Iron: 2.7mg