Dijon pork sheet-pan supper is a simple, one-pan meal that combines the savory goodness of pork with the tangy, zesty flavors of Dijon mustard and fresh vegetables. This easy-to-make dinner is perfect for busy weeknights, as it requires minimal prep and cleanup. The pork is coated in a Dijon mustard marinade, which adds a deliciously sharp and slightly spicy flavor, while the vegetables roast alongside the meat, soaking up the savory juices and creating a well-rounded, hearty meal.
The dish starts with boneless pork chops or tenderloin, which are marinated in a mixture of Dijon mustard, olive oil, garlic, and a touch of honey or brown sugar for a bit of sweetness. The Dijon mustard adds both flavor and moisture to the pork, while the garlic and honey balance out the tanginess with warmth and sweetness. The pork is left to marinate for at least 30 minutes (or up to a few hours) to let the flavors meld together.
While the pork is marinating, vegetables like baby potatoes, carrots, bell peppers, or Brussels sprouts are tossed with olive oil, salt, pepper, and any desired herbs such as rosemary or thyme. The vegetables are spread out on a baking sheet, creating a bed for the pork to rest on. Once the pork is ready, it’s placed on top of the vegetables, and the sheet pan is roasted in the oven.
As the pork cooks, it becomes juicy and tender, with the mustard glaze creating a flavorful crust on the outside. The vegetables roast to perfection, becoming golden brown and slightly caramelized, with a deliciously smoky flavor that complements the pork. The entire meal is ready in less than an hour, making it perfect for those evenings when you want a satisfying, home-cooked meal without the hassle.
Dijon pork sheet-pan supper is a versatile dish that can be customized with your favorite vegetables and spices. It’s a complete meal in one pan, making cleanup a breeze. Whether you’re feeding a family or cooking for two, this flavorful, easy-to-make dinner is sure to become a go-to in your meal rotation.
Ingredients
- 1 tablespoon Dijon mustard for glaze
- 1 pound pork tenderloin trimmed and cut into 1-inch cubes
- 2 cups broccoli florets fresh or frozen
- 2 cups baby potatoes halved
- 2 tablespoons olive oil divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper freshly ground
Instructions
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a small bowl, mix the Dijon mustard with half of the olive oil. Set aside.
- Place pork, broccoli, and potatoes on the baking sheet. Drizzle with remaining olive oil, then sprinkle with garlic powder, onion powder, salt, and pepper.
- Toss everything to coat evenly, then spread out in a single layer on the baking sheet.
- Drizzle the mustard mixture over the pork and vegetables.
- Roast in the preheated oven for 25 minutes, or until the pork is cooked through and the vegetables are tender.
- Serve immediately, garnished with additional black pepper, if desired.
Nutrition
