This pork tenderloin sheet pan supper is all about ease and delicious flavor. We love what our French Mustard & Herb Blend and Porcini Extra Virgin Olive Oil bring to this lean cut of pork. Make a paste with apple cider vinegar and French Mustard & Herb Blend and coat the pork tenderloin early in the day. Roast the pork with vegetables – we love Brussels sprouts – and roast to perfection. A delicious sheet pan supper to file under “keepers.”
Time: 1 hour
Serves 4-6Rating
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Loading...| 2 (1-pound) pork tenderloins, trimmed | |
| ½ tsp salt | |
| 4 Tbl French Mustard & Herb Blend (for the pork tenderloin) | |
| 4 Tbl apple cider vinegar | |
| 2 lbs Brussels sprouts, halved or broccoli or carrots | |
| 2 Tbl French Mustard & Herb Blend (for the vegetables) | |
| Porcini Extra Virgin Olive Oil |
| 1. | Pound each tenderloin to 1-inch thickness. Halve each tenderloin crosswise. Season each tenderloin lightly with salt. In a bowl, combine the French Mustard & Herb Blend with the apple cider vinegar to create a paste. Rub the past on all sides of the pork tenderloin. If time allows, do this early in the day and hold in the fridge. |
| 2. | Heat oven to 300°F. In a bowl, season the vegetables with 2 Tbl French Mustard Herb Blend and Porcini Extra Virgin Olive Oil – just enough to coat the vegetables. |
| 3. | Using two sheet pans, place two pieces of seasoned pork tenderloin on each pan. Distribute the vegetables on the two pans. Roast until the pork tenderloin registers between 137° and 140°F, 25 to 35 minutes. |
| 4. | Turn on the oven’s broiler. Place the sheet pans with the vegetables and pork under the broiler and broil until golden brown. Stir the vegetables and flip the pork and place back under the broiler to evenly brown them. |
| 5. | Slice the pork tenderloin, serve with the vegetables. |
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