Sheet Pan Maple Mustard Pork Tenderloin
Serves 6
10 mins prep
30 mins cook
40 mins total
Busy weeknights call for effortless meals that don’t skimp on flavor, and this Sheet Pan Maple Mustard Pork Tenderloin is just the ticket. Juicy pork tenderloin is paired with tender, caramelized sweet potatoes and a tangy-sweet maple mustard glaze for a perfectly balanced dish. Everything roasts together on one pan, allowing the flavors to meld beautifully while keeping cleanup a breeze. Add an easy microwavable veggie or side salad and dinner is done!
Preheat Oven: Preheat your oven to 425°F (220°C).
Prepare the Pork: Remove any silver skin or excess fat from the pork tenderloin.
Prep the Sweet Potatoes: Peel and cut the sweet potatoes into evenly sized cubes for even cooking, about 1 inch cubes.
Make the Sauce: In a bowl, whisk together olive oil, maple syrup, apple cider vinegar, mustard, and seasonings.
Season the Potatoes: Pour half of the olive oil mixture over the sweet potatoes and toss until evenly coated.
Assemble the Sheet Pan: Place the pork tenderloin on a large sheet pan. Arrange the seasoned sweet potatoes around the pork.
Glaze the Pork: Brush the remaining olive oil mixture evenly over the pork tenderloin.
Cook: Add the oven safe meat thermometer to the middle of the pork tenderloin before cooking, if using. Roast in the oven for 30 minutes, or until the sweet potatoes are tender and the pork reaches an internal temperature of 145°F (63°C). Remove the pork from the oven around 140°F.
Rest the Pork: Remove the sheet pan from the oven and let the pork rest for 10 minutes before slicing to lock in the juices. The temperature will continue to rise to 145 degrees F while resting.
Optional Step: For extra flavor, place the sliced pork under the broiler for a few minutes to brown the edges.
