This Sheet Pan Pork Tenderloin and Veggies is an easy and healthy meal that the whole family will love. The creamy mustard sauce is so delicious and adds a lovely pop of flavor to the whole dish.
I love to make pork tenderloin for the family. It is a lean cut of meat, but can be so juicy and flavorful when cooked correctly. The potatoes and brussels sprouts get so deliciously crispy on the outside while staying tender on the inside. And the creamy mustard sauce is the perfect way to top it all off!
How to Keep Your Pork Tenderloin from Being Dry:
- The most important tip I can give is to cook your pork to the correct temperature (145’F), it is perfectly okay for pork tenderloin to have a little pink in the center! This will give you the juiciest, most tender bite of food. If you don’t feel comfortable with that, cook to 155’F and you will still have a beautiful meal (you can read more on the USDA website)
- I highly recommend getting a meat thermometer. I love this digital instant read thermometer and it is super affordable!
- While this is a sheet pan meal, this recipe does require you to brown the pork tenderloin on the stovetop first. This adds flavor and helps keep the juices inside the meat. I do this step while the potatoes and brussels sprouts have started roasting, then I add the tenderloin to the sheet pan to finish cooking with the veggies.
- Remove the silver skin. Silver skin is the white/shiny layer of skin that can be on some pork tenderloin. It is easy to remove with a sharp knife (it can cause the meat to be tough).
Customize this Recipe:
- Change up the veggies! Don’t enjoy Brussels sprouts? Use broccolini instead. You can use your favorite vegetables, you just might have to adjust the cook time a bit
- Switch up the seasoning – I kept the seasoning simple for this recipe because we also add the sauce on top but you can add your favorite spices
- This recipe is 7 WW SmartPoints as is, but you can swap out the potatoes for more zero point veggies to lower the SmartPoints value
You Might Also Like:
- Instant Pot Pork Tenderloin
- Easy Air Fryer Pork Chops
- The Best Instant Pot Pulled Pork
- Find more Side Dish ideas here
Sheet Pan Pork Tenderloin and Veggies with Creamy Mustard Sauce
- 1 lb Pork Tenderloin 1 – 1 1/5 lbs
- 1.5 lbs Yukon Gold Potatoes washed & quartered
- 9 oz Brussels Sprouts trimmed and halved
- 2 tsp Olive Oil
- 2 tsp Salt
- 1 tsp Pepper
- 1 tsp Paprika
- 1 tsp Garlic Powder
Creamy Mustard Sauce
- 1/2 cup Non Fat Greek Yogurt
- 1 Tbls Course Mustard
- 1 tsp Dijon Mustard
- 1 Tbls Maple Syrup
- 1 tsp Fresh Parsley chopped
- Salt & Pepper to taste
- 1 Tbls Lemon Juice
- Mix the ingredients for the creamy mustard sauce in a small bowl and set aside for later
- Preheat the oven to 425'F Mix the seasonings together in a small bowl (salt, pepper, garlic powder, paprika) Place the potatoes and brussels sprouts into a bowl and add 1 tsp of the olive oil along with 1/3 of the spice mixture – toss to coat and spread out on the baking sheet and place in the oven Bake for 15 minutes, remove from oven and toss. Make room in the middle of the sheet pan for the pork
- Pat the pork tenderloin dry with a paper towel and remove any silver skin* (if there is any) and season with the remaining 2/3 of the spice mixture
- Heat the remaining 1 tsp of olive oil in a cast iron skillet over medium/high heat and brown the pork on all sides (should take about 5 minutes total) Once browned, add to the sheet pan in the middle of the potatoes and brussels sprouts and bake another 12-15 minutes or until internal temp of the pork is 145'F and the veggies are crispy on the outside and tender in the middle
- Remove sheet pan from the oven and set pork on a cutting board to rest for 7-10 minutes, then slice and serve with the creamy mustard sauce and veggies