A simple and delicious one-pan meal featuring tender pork and roasted vegetables with a tangy Dijon mustard glaze.
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
Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 40gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 95mgSodium: 700mgPotassium: 1100mgFiber: 5gSugar: 3gVitamin A: 750IUVitamin C: 100mgCalcium: 60mgIron: 3mg