Sheet Pan Pork Tenderloin + Vegetable Medley with Creamy Honey Mustard
- Dairy Free
- Gluten Free
- Low Carb/Paleo
Why we love it:
- 11⁄4 pounds Pork Tenderloin
- 11⁄2 teaspoons Kosher Salt (divided)
- 1⁄2 teaspoon Black Pepper
- 11⁄2 teaspoons Extra Virgin Olive Oil (divided)
- 1 head Cauliflower (small)
- 1⁄2 pound Russet Potato (1 large)
- 1 teaspoon Unsalted Butter (optional)
- 1 Zucchini
- 1⁄4 cup Honey
- 1⁄4 cup Mayonnaise
- 1⁄4 cup Dijon Mustard
- 1 Tablespoon Cider Vinegar (or white vinegar)
- 1⁄4 teaspoon Cayenne Pepper (optional)
1. PREHEAT OVEN TO 425 DEGREES
Place an empty, heavy baking sheet or cast-iron skillet in the oven while it heats.
Remove any excess fat or silver skin if needed. Sprinkle generously with about 1 teaspoon of salt, ½ teaspoon black pepper and rub with a ½ teaspoon of olive oil.
Chop the cauliflower florets, stem and leaves into 1” pieces. Place in a large bowl. Wash the potato skins and dice into 1” pieces; add to the cauliflower bowl. Toss vegetables with the remaining olive oil and salt.
Remove the hot baking sheet from the oven and place the pork in the middle. Surround with the potatoes and cauliflower; dot with butter if using.
Place in the oven and bake for 10 minutes.
Slice the zucchini into rounds and add to the now empty vegetable bowl to pick up any remaining oil and salt. Set aside and after the first 10 minutes, slide the pan out and flip the pork and stir vegetables. Add the zucchini to the pan.
Return to the oven for 10 - 12 minutes longer until the vegetables are browned and tender and the pork is cooked medium throughout.
5. HONEY MUSTARD
Whisk everything together in a small bowl until smooth: ¼ cup honey, ¼ cup mayonnaise, ¼ cup Dijon mustard, 1 Tablespoon cider vinegar, ¼ teaspoon cayenne pepper (omit if you prefer not heat).
Let the pork rest for at least 4 - 5 minutes and slice into ⅓” to ½” thick slices. Serve with vegetables and spoon sauce over top to taste.