This mustard pork tenderloin is a quick and simple meal for busy weeknights. Paired with sweet potatoes and onions, and cooked all in one pan!
I love one pan meals. They make life so easy. There’s nothing worse than making a meal and then staring down an entire sink full of dishes after making it, am I right?
This mustard pork tenderloin is the perfect one pan meal. I like to use a cast iron skillet like this one to get a good sear on the meat. And then, when it’s time, you can just put the whole thing the oven – the best part!
How to cook pork tenderloin
With a cut of meat like a pork tenderloin, you want to sear the outside first. This helps seal all the juices into the piece of meat, so they don’t escape while cooking. The end result is a much more tender, flavorful meat.
To do this, you want to heat your skillet over medium high heat, and turn on the fan over your stove if you have one, as it might get a little smoky for a minute!
Put about a tablespoon of your fat of choice into the pan and melt it – you can use bacon grease, avocado oil, or something else that can stand up to high heat temperatures (ghee and coconut oil are two other good options for this!)
Put the tenderloin into the pan. It will pop and sizzle, that’s ok. Give it a minute or so on each side. Turn it evenly – use tongs if you need to in order to sear the ends too. The idea is to create a “seal” that won’t let all that delicious flavor escape!
How do I use just one pan?
We’re going to put that skillet straight into the oven! Now that you’ve got the tenderloin seared, surround it with the sweet potatoes and onions. Brush with the glaze and put it in the oven to bake.
What goes in mustard glaze?
The mustard glaze is simple and flavorful. A bit of mustard, spices, oil, vinegar, and honey make for the perfect flavor.
If you’re on Whole30, simply omit the honey. Everything else in this recipe is Whole30 compliant!
How do I serve mustard pork tenderloin?
I love to slice the tenderloin and serve with the roasted veggies and a side salad. If you reserved any of the mustard glaze, drizzle it over the tenderloin before serving for an extra punch of flavor!
- 2 teaspoons pork lard or bacon grease
- 2 lb pork tenderloin
- 2 medium sized sweet potatoes
- 1 red onion
- s & p
- 2 Tablespoons dijon mustard
- 1 1/2 teaspoons sherry or red wine vinegar
- 1 teaspoon honey
- 1 teaspoon olive oil
- 1/4 teaspoon granulated garlic
- Preheat oven to 350.
- Chop the sweet potatoes and onion into large chunks and place in a large bowl with 1 teaspoon of the pork fat; toss to coat.
- Place 1 teaspoon of the lard or grease in a cast iron skillet and heat over medium-high heat on the stove.
- Salt and pepper the tenderloin and sear in the skillet just long enough to form a nice brown crust on the outside. (Approximately 2-3 minutes per side.)
- Remove pan from heat and brush the tenderloin with about two thirds of the mustard glaze.
- Place the potato and onion chunks around the tenderloin.
- Put the skillet in the preheated oven and bake for 20 minutes.
- Remove from oven, baste with remaining sauce, and return to the oven for 10 minutes more, or until the internal temperature of the pork reaches 160°.
- Allow to rest 3-5 minutes before serving.
*For Whole30, omit the honey from the sauce.
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Nutrition Information:Yield: 6 Serving Size: 6 servings
Amount Per Serving: Calories: 308Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 114mgSodium: 245mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 41g