Honey Mustard Glazed Pork Tenderloin with Roasted Autumn Vegetables
A simple and flavorful pork tenderloin glazed with honey mustard, served alongside a medley of roasted seasonal root vegetables, perfect for a cozy weeknight dinner.
Overview
This Honey Mustard Glazed Pork Tenderloin is perfectly juicy and tender, enhanced by a sweet and tangy honey mustard glaze. Paired with a colorful medley of roasted autumn root vegetables like carrots, parsnips, and sweet potatoes, this dish offers both nourishment and comforting flavors, making it ideal for a cozy weeknight dinner.
Why you’ll love it
- Quick and easy to make with minimal prep.
- Balanced flavors from the sweet honey and tangy mustard.
- Healthy and satisfying with seasonal vegetables and lean protein.
- Gluten-free and suitable for a high-protein diet.
Ingredient notes
- Pork tenderloin: Choose fresh pork tenderloin trimmed of excess fat for a lean, tender cut.
- Honey mustard glaze: Made from Dijon mustard, honey, garlic, and a touch of apple cider vinegar for brightness.
- Root vegetables: Use seasonal favorites such as carrots, parsnips, sweet potatoes, and red onions for a colorful variety.
- Fresh herbs: Rosemary and thyme complement both the pork and vegetables beautifully.
Serving & storage
Serve the pork sliced alongside the roasted vegetables. Drizzle with any remaining glaze for extra flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to maintain moisture.
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Chef tips
- Use a meat thermometer to avoid overcooking pork; it should read 63°C (145°F) when safely done.
- Resting the pork after roasting ensures it stays juicy and tender.
- Feel free to swap the root vegetables with any seasonal favorites you have on hand.
- For extra flavor, sprinkle fresh herbs on the finished dish before serving.
Ingredients
- 1pork tenderloin (about 500 g / 1.1 lbs)
- 2 tbspDijon mustard
- 2 tbsphoney
- 1 clovegarlic, minced
- 1 tspapple cider vinegar
- 2 tbspolive oil, divided
- 2 mediumcarrots, peeled and cut into 2 cm pieces
- 2 mediumparsnips, peeled and cut into 2 cm pieces
- 1 mediumsweet potato, peeled and cubed
- 1 smallred onion, sliced into wedges
- 1 tspfresh rosemary, chopped
- 1 tspfresh thyme leaves
- to tasteSalt and freshly ground black pepper (preferably kosher salt)
Equipment
- oven
- baking tray
- mixing bowl
- measuring spoons
- kitchen knife
- cutting board
- small bowl
- whisk or fork
Nutrition per serving
- Calories380
- Protein38 g
- Carbs23 g
- Fat12 g
Step-by-step
Step 1
Preheat the oven to 220°C (425°F). Line a baking tray with parchment paper or lightly grease it.
Step 2
In a small bowl, whisk together Dijon mustard, honey, minced garlic, apple cider vinegar, and 1 tablespoon of olive oil to create the glaze.
Step 3
Trim any excess fat from the pork tenderloin. Pat dry with paper towels. Brush half of the honey mustard glaze evenly over the pork.
Step 4
In a large mixing bowl, combine carrots, parsnips, sweet potato, and red onion. Drizzle with remaining 1 tablespoon olive oil, sprinkle with rosemary, thyme, salt, and pepper. Toss to coat evenly.
Step 5
Arrange the vegetables on the prepared baking tray in a single layer, making space in the center for the pork tenderloin. Place the glazed pork in the center.
Step 6
Roast in the preheated oven for about 25 minutes. Then brush the pork tenderloin with the remaining glaze and continue roasting for another 10–15 minutes, until the pork reaches an internal temperature of 63°C (145°F).
Step 7
Remove the pork from the oven and transfer to a cutting board. Tent with foil and let rest for 5–10 minutes before slicing to allow juices to redistribute.
Step 8
Meanwhile, roast the vegetables continue cooking if needed until tender and caramelized, about 5–10 more minutes if necessary.
Step 9
Slice the pork tenderloin into medallions. Serve alongside the roasted vegetables and drizzle with any remaining glaze.
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