Move over slow cookers, sheet pan dinners are the new evolution of easy, fast, healthy eating. Choose your protein, choose your vegetables, add a marinade and relax with a glass of wine while these wonders roast in the oven. As an added bonus clean up is a breeze when you line your baking sheet with foil.
This week’s recipe of the week combines budget friendly pork tenderloin with potatoes and green beans all covered in a tangy mustard glaze.
SHEET PAN MUSTARD GLAZED PORK TENDERLOIN DINNER
Makes 4 servings
2 T Dijon mustard
2 T whole grain Dijon mustard
2 T honey
2 T orange juice
2 t orange zest
1 t finely chopped rosemary, plus 4 whole sprigs
2 t brown sugar
1 ½ lbs pork tenderloin
1 ½ lbs baby new potatoes
12 oz green beans
2 T olive oil
salt and pepper to taste
Preheat oven to 450 degrees and line a baking sheet with foil. Whisk together mustards, honey, orange juice, orange zest, chopped rosemary and brown sugar until smooth. Set aside.
Place tenderloin in center of baking sheet and season with salt and pepper. Toss together rosemary sprigs, potatoes, green beans and olive oil to coat. Season with salt and pepper, then arrange on baking sheet around pork. Drizzle mustard sauce over the tenderloin and vegetables.
Roast for 20-25 minutes depending on size of tenderloin. Let rest for 5 minutes before carving.