Sheet Pan Mustard and Honey Marinated Pork Tenderloin With Veggies

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Introduction: Sheet Pan Mustard and Honey Marinated Pork Tenderloin With Veggies

About: Hi, I'm Éva from Hungary. I love baking, cooking, and gardening, not to mention the perfect combination: cooking using fruits and veggies from our garden. I often experiment with new ingredients and try to use…

Hello,

Today I'll share with you one of my favorite one - pan recipes, honey
and mustard marinated pork tenderloin baked on top of all sorts of vegetables: potatoes, sweet potatoes, beetroot, parsnip and red onion with various herbs.

It’s colorful, absolutely delicious and very easy to make. If you put the meat in the marinade the previous evening, it can work as a fast weekday dinner, it’s ready within an hour.

Step 1: You'll Need

Ingredients:

  • 2 pork tenderloins (about 400 g each)
  • ½ cup mustard
  • ½ cup honey
  • 3 tablespoons soy sauce
  • 3 garlic cloves
  • salt ( 1 teaspoon to go in the marinade and 2-3 teaspoons to go on the veggies)
  • pepper (1 teaspoon in the marinade, 1 teaspoon on the veggies)
  • a few sprigs of thyme
  • a 10-12 cm sprig of rosemary
  • a small bunch of oregano
  • 15-20 slices of bacon or pancetta (missing from the photo above)
  • 1 beetroot (about 300 g)
  • 1 sweet potato (about 350 g)
  • potatoes (about 500 g)
  • 2 red onions
  • 1 parsnip
  • 2 tbs vegetable oil

Tools:

  • cutting board
  • knife
  • bowls
  • ziploc bag
  • sheet pan
  • parchment paper (for your own comfort)

Step 2: Making the Marinade

Mix mustard, honey, soy sauce, salt and pepper. Chop garlic finely. Add it to the marinade, combine.

Step 3: Marinade Meat

Take a Ziploc bag, fold down the sides to keep the upper part of the bag clean, place the tenderloins and the herbs into the bag, add the marinade. Close the bag and gently rub from the outside so that the marinade would coat the tenderloins. Put it in the fridge for at least half an hour, but you may leave it there for 24 hours for the meat to absorb all the flavors.

Step 4: Veggies

Preheat the oven to 190 Celsius (fan).

Beetroot, sweet potato and parsnip and red onion: wash, peel, dice.

Potatoes: wash and dice (I used this year's potatoes with paper thin skin that I don't normally peel, but otherwise you cannot skip the peel part here either).

Try to cut tem into similar sized pieces. Place a parchment paper on a sheet pan (just to make washing - up easier), toss all the veggies except for the onion on top and mix them by lifting the paper and letting it back down so that they get coated with oil. These vegetables get cooked approximately over the same time, but red onions are softer and therefore need less time to cook (so as the meat).

Place into the preheated oven for 10-12 minutes.

Step 5: Meat - Slice and Wrap

While the veggies are precooked, prepare the meat. Remove it from the marinade but do not discard the marinade. Remove the herbs (most of them, no need to be precise) and cut the meat into 3 cm wide pieces. Wrap all pieces individually in bacon. That will stop it from drying and will give extra flavor.

Step 6: Adding the Rest of the Ingredients

When the veggies start to get a little color just round the edges, take them out of the oven, scatter the herbs from the marinade on top. Add red onion sliced / cubed and the meat wrapped in bacon. Scoop half of the marinade over it, add salt and pepper and put it back to the oven (same temperature, 20 minutes). Afterwards, pour the rest of the marinade over the top of the meat pieces and keep cooking for another 7-8 minutes. I prefer tenderloin well-done, if you like it medium, then you should cut down the cooking time of the meat with 7-8 minutes on the whole.

Step 7: Enjoy!

So there you go, you have this beautiful and flavorful dish ready to be eaten. Enjoy!

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    2 Comments

    0
    Momos75
    Momos75

    Reply 1 year ago

    Thanks!