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Sheet Pan Pork Tenderloin and Veggies with Creamy Mustard Sauce

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. 
Course Main Course
Cuisine American
Keyword gluten free, healthy, pork, sheet pan meal
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings 4 servings
Calories 346kcal
Author Sara

Ingredients

  • 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

Instructions

  • 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

Notes

*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) 
Nutrition facts are auto-calculated and can vary depending on ingredients and brands used
WW SmartPoints are based on the Blue Plan and calculated in the app 

Nutrition

Calories: 346kcal | Carbohydrates: 41g | Protein: 32g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1272mg | Potassium: 1486mg | Fiber: 7g | Sugar: 7g | Vitamin A: 740IU | Vitamin C: 88mg | Calcium: 92mg | Iron: 4mg