Sheet-Pan Pork Roast
Tender pork tenderloin with roasted root veg and a glossy apple-mustard glaze, all on one pan. British comfort done in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 42g
Ingredients
- 1.2 lb pork tenderloin
- 3 medium carrots, halved lengthwise
- 2 medium parsnips, halved lengthwise
- 3 tbsp whole-grain mustard
- ¼ cup apple juice
- 4 sprigs fresh thyme sprigs
Instructions
- 1
Pat pork dry. Season generously with salt and pepper on all sides.
- 2
Arrange carrots and parsnips cut-side down on a sheet pan. Drizzle with olive oil, salt, and pepper.
- 3
Roast vegetables at 425°F for 8 minutes. Push to the sides and nestle pork in the center.
- 4
Whisk mustard and apple juice together. Brush half over pork, scatter thyme on top.
- 5
Roast until pork reaches 145°F internal temp, about 10 minutes. Brush with remaining glaze in the last 2 minutes.
- 6
Rest 3 minutes. Slice pork and serve with caramelized vegetables and pan juices.
Tools you’ll need
- sheet pan (18x13 inch)
- instant-read thermometer
- small bowl
- brush
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