Go Back
Sheet-Pan Mustard Pork Tenderloin, Pears and Carrots
Rachel Kim

Sheet-Pan Mustard Pork Tenderloin, Pears and Carrots

Pears belong with pork. They need firm flesh and a hot oven or they collapse into sauce. Thin carrots get a head start, then the mustard-coated tenderloin joins the pan. Slice the pork only after it rests.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 pork tenderloin 1 1/2 lbs
  • 2 firm pears cored and quartered
  • 1 lb carrots cut into 1/2-inch batons
  • 1/4 cup Dijon mustard
  • 2 tbsp olive oil
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Heat the oven to 425°F and line a large rimmed sheet pan with parchment paper.
  2. Toss the carrots with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper and roast for 12 minutes.
  3. Coat the pork with the Dijon and remaining olive oil, salt and black pepper.
  4. Turn the carrots, then add the pork and pear quarters to the pan in one layer.
  5. Roast for 18 to 23 minutes more, until the pears brown and the thickest part of each tenderloin reaches 145°F.
  6. Rest the pork for 5 minutes before slicing it across the grain.