Sheet-Pan Mustard-Herb Pork Tenderloin with Roasted Sweet Potatoes and Garlic-Parmesan Pan Sauce

How to Make Sheet-Pan Mustard-Herb Pork Tenderloin with Roasted Sweet Potatoes and Garlic-Parmesan Pan Sauce

1. 1

   Step 1: Make the mustard‑herb rub and season the pork

   Preheat the oven to 425°F (220°C). In a small bowl, whisk together the whole-grain mustard, half the minced garlic, chopped herbs, 1 tablespoon olive oil and 1 tsp of the salt-and-pepper mixture until combined. Pat the pork tenderloin dry, rub the mustard-herb mixture all over, and let it sit at room temperature for 10–15 minutes while you prep the potatoes (or refrigerate for up to 2 hours to marinate).

   For this step

   • 1 1/2 lbPork tenderloin
   • 2 tbspWhole-grain (or Dijon) mustard
   • 2 tbspFresh herbs (rosemary and thyme), finely chopped
   
2. 2

   Step 2: Toss and arrange the sweet potatoes on the sheet pan

   In a large bowl, toss the cubed sweet potatoes with the remaining 1 tablespoon olive oil, ground cinnamon and the remaining salt-and-pepper. Spread the potatoes in an even layer on a rimmed sheet pan and make space in the center or at one side for the pork. Place the mustard‑coated pork on the pan, fat-side up so the crust stays in place while roasting.

   For this step

   • 1 1/2 lbSweet potatoes, peeled and cut into 1-inch cubes
   • 1/2 tspGround cinnamon
   
3. 3

   Step 3: Roast until pork is cooked and potatoes are tender

   Roast the sheet pan in the preheated oven for 20–25 minutes, turning the potatoes once halfway through, until the sweet potatoes are tender and a meat thermometer inserted into the thickest part of the pork reads 145°F (63°C). If the potatoes finish early, remove them and continue cooking the pork until it reaches temperature. Let the pork rest on a cutting board 5–10 minutes before slicing.
   
4. 4

   Step 4: Make the quick garlic‑Parmesan pan sauce

   While the pork rests, transfer the sheet pan drippings and any browned bits to a medium skillet over medium heat (or scrape into the same bowl you used). Add the butter and the remaining minced garlic and sauté 1–2 minutes until fragrant. Reduce heat to low, stir in the grated Parmesan and 1–2 tablespoons water to loosen the sauce into a silky consistency; season to taste with a bit more salt and pepper if needed.

   For this step

   • 2 tbspUnsalted butter
   • 1/3 cupGrated Parmesan cheese
   
5. 5

   Step 5: Slice, plate, and finish

   Slice the rested pork into medallions and arrange with the roasted sweet potatoes on a platter or individual plates. Spoon the garlic‑Parmesan pan sauce over the pork and potatoes, sprinkle with any remaining fresh herbs, and serve immediately.
   

1. Preheat the oven to 425°F (220°C). In a small bowl, whisk together the whole-grain mustard, half the minced garlic, chopped herbs, 1 tablespoon olive oil and 1 tsp of the salt-and-pepper mixture until combined. Pat the pork tenderloin dry, rub the mustard-herb mixture all over, and let it sit at room temperature for 10–15 minutes while you prep the potatoes (or refrigerate for up to 2 hours to marinate).
2. In a large bowl, toss the cubed sweet potatoes with the remaining 1 tablespoon olive oil, ground cinnamon and the remaining salt-and-pepper. Spread the potatoes in an even layer on a rimmed sheet pan and make space in the center or at one side for the pork. Place the mustard‑coated pork on the pan, fat-side up so the crust stays in place while roasting.
3. Roast the sheet pan in the preheated oven for 20–25 minutes, turning the potatoes once halfway through, until the sweet potatoes are tender and a meat thermometer inserted into the thickest part of the pork reads 145°F (63°C). If the potatoes finish early, remove them and continue cooking the pork until it reaches temperature. Let the pork rest on a cutting board 5–10 minutes before slicing.
4. While the pork rests, transfer the sheet pan drippings and any browned bits to a medium skillet over medium heat (or scrape into the same bowl you used). Add the butter and the remaining minced garlic and sauté 1–2 minutes until fragrant. Reduce heat to low, stir in the grated Parmesan and 1–2 tablespoons water to loosen the sauce into a silky consistency; season to taste with a bit more salt and pepper if needed.
5. Slice the rested pork into medallions and arrange with the roasted sweet potatoes on a platter or individual plates. Spoon the garlic‑Parmesan pan sauce over the pork and potatoes, sprinkle with any remaining fresh herbs, and serve immediately.