This one-pan mustard pork tenderloin bake is a nutritious, flavorful, simple option when you’re looking for a healthy dinner to get on the table!
There’s something downright enchanting about a simple oven-baked meal. The simplicity of preparation wins the cook over, the minimal dishes wins the dish-washer over, the high nutritional value wins the nutrition-conscious over, and the great flavors win the picky eaters over. It’s win-win-win-win and THAT is enchanting.
It’s been a few years since I published a mustard-marinade here on the blog (baked mustard chicken recipe here – brace yourself for the circa 2012 OLD photos), but it’s something that I personally use in my own kitchen on a regular basis. When looking to add big flavor to somewhat ordinary cuts of meat, mustard is a GREAT place to turn. Without the sugar and scary oils that usually hang out in store bought marinades, mustard packs a big flavor punch with no nutrition negatives (though, I encourage you to read labels and opt for mustard with a simple, intelligible ingredient list).
This one-dish bake, while inspired by my “sheet pan dinner” series, is best when whipped up in a larger-lipped casserole dish. The mustard-marinaded pork (dressed up a bit with some fresh thyme) sits on top of a bed of golden beets, brussels sprouts, and a large onion. While they all cook together, the meat drippings fall down and help provide more flavor for the vegetables. It results in a knock-out veggie-packed dinner, but the amount of liquid released is the reason for the deep-sided baking dish.
As with so many of my recipes, I encourage you to make this one your own! Potatoes, fennel, asparagus, green beans, cabbage, and so many other vegetables would make great additions or substitutions.
This dish spends about 45 minutes in the oven and then it’s done! I added an extra sprinkle of fresh thyme before serving, but it’s most definitely not required.
I hope you enjoy!
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour