Sheet Pan Creamy Mustard Pork Tenderloin

Name: Sheet Pan Creamy Mustard Pork Tenderloin plus Rosemary Roasted Root Veggies & Apple
Total time: 45 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Yukon Gold Potatoes; 6 ounce Carrots; 1 unit Red Onion; 1 unit Apple; ¼ ounce Rosemary; 12 ounce Pork Tenderloin; 1 tablespoon Fry Seasoning; 4 tablespoon Mayonnaise; 2 teaspoon Honey; 4 teaspoon Dijon Mustard; 1 tablespoon Cooking Oil; Salt; Pepper

plus Rosemary Roasted Root Veggies & Apple

Recipe Development TeamPublished on June 09, 2021

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If you’ve never roasted fruit before, tonight’s your chance to discover the savory-sweet beauty of a roasted apple. We toss roasted apple in with a colorful root veggie jumble, adding savory-sweetness to a meal boasting big flavors. A creamy mustard sauce is drizzled allll over perfectly cooked pork tenderloin for a delicious finish. We won’t judge if you can’t help yourself from licking the plate when it’s all over.

Tags:

Easy Cleanup

Allergens:

Eggs

•Soy

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes

Prep Time15 minutes

DifficultyEasy

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

6 ounce

Carrots

1 unit

Red Onion

1 unit

Apple

¼ ounce

Rosemary

12 ounce

Pork Tenderloin

1 tablespoon

Fry Seasoning

4 tablespoon

Mayonnaise

(Contains: Eggs, Soy)

2 teaspoon

Honey

4 teaspoon

Dijon Mustard

Not included in your delivery

1 tablespoon

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories760 kcal

Fat38 g

Saturated Fat7 g

Carbohydrate64 g

Sugar24 g

Dietary Fiber10 g

Protein37 g

Cholesterol140 mg

Sodium620 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Baking Sheet

•Paper Towel

•Small Bowl

Instructions

• Arrange rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Strip rosemary leaves from stems; finely chop leaves until you have 2 tsp (4 tsp for 4). Halve, core, and cut apple into ½-inch-thick wedges.

• Toss potatoes, carrots, and onion on a baking sheet with a large drizzle of oil, chopped rosemary, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper. (Divide between 2 baking sheets for 4 servings; roast on top and middle racks.) • Roast on top rack for 10 minutes (you’ll add the pork and apple then).

• While veggies roast, pat pork* dry with paper towels and season all over with remaining Fry Seasoning, salt, and pepper. Rub with a drizzle of oil. • Once veggies have roasted 10 minutes, add pork to same sheet. Carefully toss apple with veggies. (For 4 servings, add pork to one sheet and apples to other.) • Return to top rack until veggies are browned and tender and pork is cooked through, 18-22 minutes more. (For 4, return sheet with pork and veggies to top rack and sheet with veggies and apples to middle rack.)

• Meanwhile, in a small bowl, combine mayonnaise, honey, and mustard. Season with salt and pepper.

• When pork is done, carefully transfer to a cutting board. Let rest a few minutes, then thinly slice crosswise. TIP: Love extra-crispy veggies? While pork rests, heat broiler to high and return veggies to oven, 2-3 minutes more.