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Sheet Pan Pork Tenderloin + Vegetable Medley with Creamy Honey Mustard

Active Time: 10 minutes
Total Time: 35 minutes
  • Dairy Free
  • Gluten Free
  • Low Carb/Paleo
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Big Kids Plate
Toddler Plate

Let Your Friends Try This Recipe!

Why we love it:

Honey mustard can have a childish connotation but don’t sleep on this sauce! It’s so delicious, comes together in seconds, and pairs perfectly with both the pork tenderloin and the veggies on the side. Use it for salads later in the week or on a turkey sandwich for lunch too.


  • 114 pounds Pork Tenderloin
  • 112 teaspoons Kosher Salt (divided)
  • 12 teaspoon Black Pepper
  • 112 teaspoons Extra Virgin Olive Oil (divided)
  • 1 head Cauliflower (small)
  • 12 pound Russet Potato (1 large)
  • 1 teaspoon Unsalted Butter (optional)
  • 1 Zucchini
  • 14 cup Honey
  • 14 cup Mayonnaise
  • 14 cup Dijon Mustard
  • 1 Tablespoon Cider Vinegar (or white vinegar)
  • 14 teaspoon Cayenne Pepper (optional)

Cooking Instructions


    Place an empty, heavy baking sheet or cast-iron skillet in the oven while it heats.

  • 2. PORK

    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.

  • 3. VEGGIES

    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.


    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).

  • 6. SERVING

    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.

Check out our new features!


  • MAYO:
    use vegan mayo to make it truly dairy free if the egg bothers you. If you dislike mayo, stir sour cream, heavy cream, or greek yogurt in the sauce instead
  • PORK:
    use a skirt or flank steak, filet of fish like salmon, cod, or halibut, or chicken breast
    pork chops work in this sheet pan method too
    sub in or out any combination of vegetables that you enjoy and are seasonal, just keep an eye on cooking times and add them to the pan accordingly so nothing gets over done or comes out raw

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • Serving things in separate compartments is the game here - everything is quite plain until you put the sauce on it
  • Add or change the vegetables to try 1 thing they already enjoy and 1 thing that’s new

For Toddlers

  • Dice the pork very small, and chop or mash up some of the vegetables too
  • You could add a hardboiled egg, or some beans or yogurt for extra protein without giving too much meat
  • Serve with a dip they like

For Choosy Eaters

  • Slice the pork thin or dice it; serve with their favorite dipping sauce
  • You could also add more honey to this mustard sauce and see if they’ll try it
  • Make sure one of the roasted vegetables works for them or add some raw veggies or fruit

Prep Ahead & Use It Up

Stir together the honey mustard sauce

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