Honey-Mustard Pork Tenderloin with Potatoes & Carrots

Ingredients

• 1 1/2 lb pork tenderloin
• 1 1/2 lb russet potato, cut into 1-inch cubes
• 3 cup carrot, cut into 1-inch pieces
• 3 tbsp olive oil
• 2 tbsp yellow mustard
• 1 tbsp honey
• 4 clove garlic, minced
• 1 tsp dried thyme
• 1 tsp paprika
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Heat the oven to 425°F. Toss the potatoes and carrots with 2 tablespoons oil, half the salt, thyme and pepper on a large baking sheet. Roast 10 minutes.
2. Mix the mustard, honey, garlic, paprika, remaining oil and remaining salt. Rub it all over the pork.
3. Push the vegetables aside, add the pork to the pan, and roast 20 to 25 minutes until the pork reaches 145°F.
4. Rest the pork 5 minutes before slicing, and serve with the vegetables.

Nutrition facts (per serving)

USDA FoodData Central (Foundation Foods 2026-04 and SR Legacy 2018-04): ingredient grams from FDC foodPortions, energy = protein/fat/carbohydrate × the food's specific Atwater factors (general 4/9/4 when FDC lists none), rounded per FDA 21 CFR 101.9(c).