Description
A delicious Honey Mustard Pork Tenderloin roasted alongside golden Yukon Gold potatoes and caramelized onions, infused with fresh thyme, making for a balanced and flavorful meal perfect for any dinner occasion.
Ingredients
Scale
Potatoes
- 4 medium Yukon Gold potatoes (halved lengthwise)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- 1 pinch freshly ground black pepper
Pork Tenderloin and Marinade
- 1 1-1½ pound pork tenderloin
- 1 cup Honey Mustard Sauce (storebought or homemade)
- 1 teaspoon kosher salt
- 1 pinch freshly ground black pepper
Onions and Herbs
- 1 medium yellow onion (peeled and sliced ¼” thick, from top to bottom)
- 1 tablespoon extra virgin olive oil (for onions and drizzling)
- 10 sprigs fresh thyme
Instructions
- Preparation: Read all instructions before beginning to ensure smooth cooking.
- Preheat Oven and Prepare Pan: Adjust oven rack to the middle position and preheat the oven to 400°F. Cover a large rimmed sheet pan with aluminum foil and spray the foil with nonstick cooking spray.
- Preheat Sheet Pan: Place the sheet pan in the oven to preheat alongside the oven.
- Prepare Potatoes: Pat the potato halves dry and place them in a large bowl. Drizzle with 1 tablespoon olive oil and season with kosher salt and black pepper; stir to coat evenly.
- Prepare Honey Mustard Sauce: If making homemade, prepare your Honey Mustard Sauce now and set aside.
- Start Roasting Potatoes: Remove the hot sheet pan from oven and place the potatoes cut-side down along both sides of the pan, leaving space in the middle for the pork. Return the pan to the oven and roast for 15 minutes.
- Prepare Pork Tenderloin: Pat the pork dry with paper towels. Season with salt and pepper, then rub all over with honey mustard sauce. Set aside.
- Prepare Onions: Place the sliced onions in the same bowl used for potatoes, drizzle with olive oil, and season with salt and pepper. Toss gently and set aside.
- Add Pork and Onions to Roasting Pan: After potatoes have roasted for 15 minutes, remove pan from oven. Place the pork tenderloin in the center of the pan. Arrange the seasoned onions over and around the potatoes. Scatter thyme sprigs over the pork, potatoes, and onions. Drizzle with a little olive oil.
- Roast Pork and Vegetables: Return the pan to the oven and cook for 15 minutes. Then flip the pork over and continue cooking for another 15-25 minutes or until an instant-read thermometer inserted into the thickest part of the pork reads 140°F-145°F.
- Rest Pork: Remove the pan from the oven. Cover the pork loosely with foil and let it rest for 10 minutes. During this time, the pork’s temperature will stabilize and remain slightly pink in the center, which is ideal.
- Final Touches: Before serving, remove all thyme sprigs from the pan.
- Serve: Slice the pork tenderloin, serve with roasted potatoes and onions, and a side of extra honey mustard sauce. Enjoy your flavorful meal!
Notes
- Use an instant-read thermometer to ensure perfect pork doneness at 140°F-145°F.
- Letting the pork rest after cooking helps retain juices and tenderness.
- Yukon Gold potatoes are ideal for roasting due to their creamy texture.
- If you don’t have honey mustard sauce, combine equal parts honey and mustard with a splash of vinegar.
- Adjust seasoning according to taste, and feel free to substitute fresh thyme with rosemary for a different herbal note.
