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Sheet Pan Creamy Mustard Pork Tenderloin

Sheet Pan Creamy Mustard Pork Tenderloin

plus Rosemary Roasted Root Veggies & Apple

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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:EggsSoy

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

Total Time45 minutes
Prep Time15 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsEggs, Soy)

2 teaspoon

Honey

4 teaspoon

Dijon Mustard

Not included in your delivery

1 tablespoon

Cooking Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Peeler
Baking Sheet
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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).

3

• 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.)

4

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

5

• 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.

6

• Divide roasted veggies and apple and pork between plates. Serve with creamy mustard on the side for dipping.