Honey Mustard Roasted Pork Tenderloin (with Potatoes and Carrots)

Juicy pork tenderloin with a honey mustard glaze gets oven roasted with perfectly seasoned potatoes and carrots.

A complete family dinner ready in under in an hour and it gets baked in the same pan for easy clean up.

I think pork is underrated.

It can be overcooked so easily which makes it dry and tasteless.

My trick to juicy, flavorful pork tenderloin every time is by giving it a dry rub and searing if before roasting it.

The searing locks in the moisture and creates a delicious crust on the outside.

Voila, perfectly juicy and tender roasted pork tenderloin.

Even Autumn ate a couple of bites, and for us that was a huge win because she's your average picky toddler ;).

I love that this recipe is made all in one skillet, even the potatoes and carrots!

It's certainly one of my go to pork dinner recipes that I know everyone likes.

• olive oil
• pork tenderloin
• for the dry rub: garlic powder, onion powder, rosemary, thyme and smoked paprika
• for the honey mustard glaze: honey, whole grain mustard, rosemary, apple cider vinegar, brown sugar
• yellow onions
• carrots
• potatoes
• head of garlic

You can use fresh or dried herbs in this recipe.

I don't always have fresh on hand, especially in the winter, so dried works just as good in my opinion.

I use whole grain mustard because I like the texture and flavor, but you could also use Dijon mustard.

Potatoes and carrots are always my go to with a roasted pork dinner. I also add onions and a head of garlic.

You could also use sweet potatoes, butternut squash or any root vegetables.

We love green beans in our house so I also serve this with a side of roasted green beans.

1. In a large cast iron skillet or other oven safe skillet, add olive oil, potatoes, carrots, onions and garlic. Season with salt and pepper. Toss to coat. Roast at 425 F for 20 minutes.
2. Meanwhile, prepare the dry rub for the pork and generously coat all over. Prepare the honey mustard glaze in a small bowl. Set aside.
3. Remove skillet from the oven and place on medium-high heat on the stove top. Reduce oven temp to 400 F.
4. Push vegetables to the side and sear the pork tenderloin about 2-3 minutes per side until golden brown. Brush the top with about half of the honey mustard mixture then return to the oven for 10 minutes.
5. Flip the pork over and brush with remaining honey mustard. Bake for additional 10 minutes.
6. Then, turn the broiler on and let broil 2-3 minutes or until nicely caramelized and browned. The pork should have an internal temperature of 145 F.
7. Remove pork from skillet and place on a cutting board. Let rest at least 5 minutes before cutting and serving.

• The dry rub enhances the flavor of the pork once seared.
• Searing the pork before roasting it in the oven will lock in the moisture so you have juicy pork inside with a nice golden crust on the outside.
• Pork can easily be overcooked so be sure to use a meat thermometer and cook until 145 F
• Broiling it at the end really caramelizes the sugars in the honey and makes a delicious glaze.
• Serve the pork with the extra honey mustard sauce left in the skillet, it's got TONS of flavor!

• Roasted green beans (our favorite!). I just do a little olive oil, salt, pepper and garlic powder. Throw them on a sheetpan and roast them the last 20 minutes with the pork.
• If you don't want to do roasted carrots and potatoes you could do a side of mashed potatoes.
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