Sheet Pan Honey Mustard Pork Tenderloin & Carrots
Succulent roasted pork tenderloin glazed in honey Dijon mustard baked alongside sweet caramelized baby carrots.
oven Timer
Set for 25 mins @ 400°F (204°C)
Ingredients
Base recipe calibrated for 4 adults.
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Get to the Point Execution
Toss 1 lb baby carrots with 1 tbsp olive oil and salt; arrange on half of sheet pan.
Rub 1.5 lb pork tenderloin with honey, Dijon mustard, garlic, and rosemary; place on other half of pan.
Roast at 400°F for 22-25 minutes until internal pork temperature hits 140°F.
Rest pork 10 minutes (carries over to safe 145°F), slice into medallions, and serve with sweet roasted carrots.
Step-by-Step Guided Instructions
Line a sheet pan with parchment. Toss 1 lb whole peeled baby carrots (or sliced whole carrots) with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread across half the pan.
Carrots roast sweet and tender when cut to a uniform 1/2-inch thickness.
In a small bowl, whisk 2 tbsp Dijon mustard, 2 tbsp honey, 1 tbsp olive oil, 2 minced garlic cloves, 1/2 tsp dried rosemary, and 1 tsp kosher salt.
Dijon provides acidity that tenderizes pork while honey caramelizes under oven heat.
Trim silverskin from a 1.5 lb pork tenderloin. Place on the other half of the sheet pan. Slather the glaze evenly over the entire tenderloin. Roast in a 400°F oven for 22 to 25 minutes.
Pull tenderloin at 140°F; carryover heat during resting will bring the center to exactly 145°F.
Transfer pork tenderloin to a cutting board. Tent loosely with foil and rest for 10 minutes. Carve into 1/2-inch thick juicy medallions.
Resting preserves all the internal juices inside the meat rather than losing them on the board.
Add halved baby red potatoes alongside the carrots to make this a 100% complete one-pan dinner.
Kids love the sweet honey glaze; serve carrots with a little extra maple syrup.
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Reheat medallions in a skillet with 1 tbsp water over low heat for 3 minutes.