Dijon Roasted Pork Tenderloin
Dijon mustard, garlic and dried thyme give roasted pork tenderloin a savory crust. Tender sweet potatoes and lightly crisp broccoli roast alongside it for a straightforward dinner.
- broccoli
- complete meal
- dijon mustard
- dinner
- garlic
- meat
- oven-roasted
- oven-roasted meal
- pork tenderloin
- sheet-pan meal
- sweet potato
- thyme
- Cuisine
- American-style
Shopping options
Check ingredients to include themPackage used · most used first
Sweet potatoes, peeled and cut into 1/2-inch dice · 1.5 Pound
Sweet Potato
100%
Details
Broccoli florets, cut into approximately 1 1/2-inch pieces · 12 Ounce
Kroger® Broccoli Florets 12 Oz
100%
Details
Pork tenderloin, unseasoned · 1.5 Pound
Kroger® Fresh Natural Pork Tenderloin
64%
Details
Garlic, minced · 3 Each
Garlic
30%
Details
Dijon mustard · 3 Tablespoon
Maille Original Dijon Mustard
21%
Details
Olive oil · 3 Tablespoon
Graza Sizzle Extra Virgin Olive Oil 25.3 fl oz
6%
Details
Dried thyme · 1 Teaspoon
Spice Islands Thyme, 0.7 oz
5%
Details
Ground black pepper · 0.75 Teaspoon
McCormick Pure Ground Black Pepper
Sale
4%
Details
Fine salt · 1 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
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1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Pork tenderloin, unseasoned-1 1/2 pounds
- Sweet potatoes-1 1/2 pounds
- Broccoli florets-12 ounces
- Dijon mustard-3 tablespoons
- Garlic cloves-3 each
- Olive oil-3 tablespoons
- Dried thyme-1 teaspoon
- Fine salt-1 teaspoon
- Ground black pepper-3/4 teaspoon
Wash your hands and heat the oven to 425°F (220°C), with racks in the upper and lower thirds. Scrub the sweet potatoes under running water, rinse the broccoli, and dry both thoroughly. Remove any damaged areas. Peel and dice the sweet potatoes, cut the broccoli into evenly sized florets, and mince the garlic.
Toss the sweet potatoes on one baking sheet with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread them in a single layer and roast on the upper rack for 15 minutes.
Meanwhile, combine the Dijon mustard, garlic, thyme, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in the small bowl. Pat the pork dry with paper towels and trim away any silverskin. Place it on the second baking sheet, tuck its thin tip underneath, and spread the mustard mixture over the pork. Wash your hands and clean the knife, preparation board and any surfaces that touched raw pork.
Do not rinse raw pork; keep it and its juices away from the prepared vegetables, and wash hands, utensils, and contacted surfaces after handling.
After the sweet potatoes have roasted for 15 minutes, turn them with the spatula. Put the pork on the lower rack and continue roasting both pans for 10 minutes.
Toss the broccoli in the large bowl with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add it to the sweet potato pan, redistributing the vegetables into a single layer with as much space between them as possible.
Roast for another 12–18 minutes, turning the vegetables once, until the sweet potatoes are browned and tender and the broccoli has browned tips but still has some bite. Begin checking the pork after it has roasted for 20 minutes total. Remove it when a thermometer inserted into the thickest part reads 145°F (63°C), usually after 22–30 minutes total. Remove each pan when its contents are ready; the vegetables can finish roasting while the pork rests.
Use a thermometer to verify 145°F (63°C) in the thickest part rather than judging by color, and clean the probe before and after use. Use oven mitts when removing hot pans.
Transfer the pork to a clean cutting board and let it rest for 5 minutes, and never less than 3 minutes, before slicing. Divide the sliced pork, sweet potatoes and broccoli evenly among four plates.
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