Community recipe
Honey-Mustard Pork Tenderloin with Roasted Sweet Potatoes and Broccoli
A weeknight sheet-pan dinner built around juicy pork tenderloin, caramelized sweet potatoes, and crisp-edged broccoli, finished with a glossy honey-mustard pan sauce. The sweet-tangy glaze gives familiar roasted pork a bright, distinctive lift without making the meal complicated.
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Difficulty
- easy
Get ready
Ingredients
- 680 g sweet potatos, washed, dried, peeled, and cut into 2-cm cubes
- 450 g broccolis, washed, dried, and cut into bite-size florets
- 1 tbsp olive oil
- 0.5 tsp fine sea salt
- 0.25 tsp black pepper
- 3 tbsp dijon mustards
- 2 tbsp honeies
- 1 tbsp apple cider vinegar
- 1 garlic clove, finely grated or minced
- 0.5 tsp smoked paprika
- 680 g pork tenderloins, trimmed of silver skin and patted dry
Make it
Instructions
- 01
Heat the oven and prepare the vegetables
Place an oven rack in the center position and preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment or foil. Wash and dry 680 g sweet potatoes and 450 g broccoli thoroughly. Peel the sweet potatoes, cut them into 2-cm cubes, and cut the broccoli into bite-size florets; keep the florets and cubes similar in size so they roast evenly. Measure the sauce ingredients for the next step and set them near the work surface. | Why: Preheating and evenly sized pieces prevent steaming and create reliable browning.
- 02
Start roasting the vegetables
Arrange the prepared cubes and florets on the lined pan in a single layer, leaving the center open for the pork. Drizzle over 1 tbsp olive oil, then season with 1/2 tsp fine sea salt and 1/4 tsp black pepper. Toss the vegetables with clean hands or a spatula until lightly coated, then roast for 15 minutes. The vegetables should begin to soften but remain firm in the centers. | Why: Giving the vegetables a head start lets them finish tender at the same time as the pork.
- 03
Mix the glaze and season the pork
While the vegetables roast, whisk 3 tbsp Dijon mustard, 2 tbsp honey, 1 tbsp apple cider vinegar, 1 garlic clove, finely grated or minced, 1/2 tsp smoked paprika, the remaining 1/2 tsp fine sea salt, and the remaining 1/4 tsp black pepper in a small bowl until smooth. Pat 680 g pork tenderloin completely dry with paper towels and remove any visible silver skin. Brush the tenderloin on all sides with half of the glaze, reserving the rest for serving. Wash the work surface, knife, and hands after handling the raw pork. | Why: Drying promotes browning, while the two-stage glaze adds flavor without burning the honey during roasting.
- 04
Roast the pork with the vegetables
After the vegetables have roasted for 15 minutes, carefully remove the hot pan. Push the vegetables farther apart and place the glazed tenderloin in the center. Return the pan to the oven and roast for 18–22 minutes, turning the vegetables once halfway through, until the thickest part of the pork reaches 145°F (63°C) on an instant-read thermometer and the vegetables are fork-tender with browned edges. If the pork reaches temperature before the vegetables are tender, transfer it to a clean plate and let the vegetables continue roasting for 3–5 minutes. | Why: A thermometer protects the pork from overcooking, while the spacing keeps the vegetables roasting rather than steaming.
- 05
Rest, finish, and serve
Transfer the pork to a clean cutting board and loosely tent it with foil. Rest for 5 minutes. Slice it crosswise into 1-cm medallions, then arrange it with the roasted vegetables on four plates. Drizzle with the reserved mustard glaze and serve immediately while the pork is warm and the vegetables are crisp-edged. Do not reuse the bowl or brush that touched the raw pork unless it has been thoroughly washed with hot, soapy water. | Why: Resting redistributes the juices, and the uncooked finishing glaze stays bright and fresh.
