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 – 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!
Mustard Pork Tenderloin Bake
- 2 pork tenderloin pieces trimmed and patted dry
- 1/3 cup grainy mustard
- 1 tablespoon fresh lemon juice about 1/2 a lemon
- 2 tablespoons fresh thyme divided
- 1 teaspoon fine sea salt divided
- 1/2 teaspoon cracked black pepper divided
- 1 bunch of large golden beets or 2 bunches if small-sized, peeled and cut into 6 wedges each
- 1 large yellow onion peeled and cut into 8 wedges
- 1 pound of brussels sprouts
- 2 tablespoons extra virgin olive oil
- Preheat the oven to 375 F and set a large baking dish aside.
- In the bottom of a large bowl, whisk the pork rub ingredients together: the mustard, lemon juice, half of the fresh thyme, half of the sea salt, and half of the pepper. Whisk to combine evenly. Place the pork tenderloin in the marinade and toss so that they’re evenly covered. Set aside while you start roasting the veggies.
- Place the prepared veggies in the baking dish and drizzle with the olive oil. Toss to combine and then spread out in one even layer. Sprinkle the top with the remaining sea salt and pepper. Bake for 15 minutes.
- Remove the veggies from the oven and place the two pork tenderloin pieces directly on top of the vegetables. Pour any leftover mustard marinade over the pork.
- Bake at 375 F for 30 minutes, or until the veggies are cooked through and the pork has reached an internal temperature of 145 F.
- Let the pork rest for 5 minutes, garnish with the remaining fresh thyme, then slice and serve.