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.
$15.77
Per Serving
$3.94
Total
70 min
Prep
20 min
Cook
45 min
Difficulty
easy
Servings
100%
Broccoli florets, cut into approximately 1 1/2-inch pieces · 12 Ounce
Kroger® Broccoli Florets 12 Oz (opens in a new tab)
100%
64%
30%
21%
6%
5%
4%
1%
Mixing Bowl
Spatula
Baking Sheet
Measuring Spoons
Knife
Cutting Board
Paper towels
Spoon
Vegetable peeler
Instant-read food thermometer
produce brushKnifeCutting BoardPaper towelsVegetable peelerproduce brushWash 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.
Baking SheetMeasuring SpoonsSpoonToss 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.
Mixing BowlBaking SheetMeasuring SpoonsKnifeCutting BoardPaper towelsSpoonMeanwhile, 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.
SpatulaBaking SheetAfter 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.
Mixing BowlSpatulaBaking SheetMeasuring SpoonsSpoonToss 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.
SpatulaBaking SheetInstant-read food thermometerRoast 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.
KnifeCutting BoardTransfer 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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2 recipes
Dijon Roasted Pork TenderloinViewing
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