Illustration, not a photo of this dishSheet-Pan Dijon Pork Tenderloin and Sweet Potatoes
A honey-Dijon glazed pork tenderloin roasts on top of smoky sweet potatoes and red onion. Slice and serve from the pan.
Ingredients
- 1½ lb sweet potatoes cut into 1-inch chunks
- 1 red onion cut into wedges
- 3 tbsp olive oil
- 2 tsp smoked paprika
- 2 tsp kosher salt
- 1 tsp black pepper
- 1¼ lb pork tenderloin silver skin trimmed
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 2 cloves garlic grated
- 1 tsp dried thyme
- 2 tbsp chopped parsley
About 450 calories a serving
- Calories
- 450
- Protein
- 33 g
- Carbs
- 45 g
- Fat
- 16 g
- Fiber
- 7 g
- Sugar
- 13 g
- Sodium
- 830 mg
An estimate from each ingredient's USDA values (USDA FoodData Central, SR Legacy 2018-04), not a lab measurement.
Steps
Heat the oven to 425°F. On a sheet pan, toss 1½ lb sweet potatoes and 1 red onion with 2 tbsp olive oil, 2 tsp smoked paprika, 1 tsp kosher salt, and ½ tsp black pepper. Roast 15 minutes.
Meanwhile, rub 1¼ lb pork tenderloin with the rest of the oil (1 tbsp olive oil), salt (1 tsp kosher salt), and pepper (½ tsp black pepper). Stir 2 tbsp Dijon mustard, 1 tbsp honey, 2 cloves garlic, and 1 tsp dried thyme together.
Stir the vegetables, nestle the pork in the middle, and brush it with the mustard glaze. Roast until the pork reaches 145°F inside.
Rest the pork 5 minutes, then slice. Serve with the vegetables and pan juices, topped with 2 tbsp chopped parsley.
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