Sheet-Pan Pork Tenderloin with Root Vegetables

Ingredients

• 1 pork tenderloin (about 1.25 pounds), trimmed
• 1 pound baby potatoes, halved
• 3 carrots, cut into chunks
• 1 red onion, cut into wedges
• 3 tablespoons olive oil, divided
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Black pepper to taste
• 2 tablespoons Dijon mustard
• 1 tablespoon honey

Method

1. 1

   Preheat the oven to 425°F and line a large sheet pan with parchment paper.

2. 2

   Toss the potatoes, carrots, and onion with 2 tablespoons olive oil, half the thyme, half the rosemary, and black pepper. Spread onto the sheet pan and roast for 15 minutes.

3. 3

   Meanwhile, mix the remaining olive oil, remaining thyme and rosemary, garlic powder, smoked paprika, and black pepper in a small bowl, then rub all over the pork tenderloin.

4. 4

   Push the vegetables to the sides of the pan and place the pork tenderloin in the center. Return to the oven and roast for 20-25 minutes, until the pork reaches an internal temperature of 145°F.

5. 5

   Whisk together the Dijon mustard and honey while the pork rests for 5 minutes, tented with foil.

6. 6

   Slice the pork, drizzle with the honey-mustard sauce, and serve alongside the roasted vegetables.