Sheet Pan Maple Mustard Pork Tenderloin Dinner
This healthy Sheet Pan Maple Mustard Pork Tenderloin Dinner is perfect when you need something quick & yummy! Naturally gluten free & paleo, it's delicious!
Servings: 4 people
Calories: 514kcal
Ingredients
Marinade:
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- 2 tablespoons Sir Kensington's Spicy Brown Mustard
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
For the meal:
- 1.5 lb pork tenderloin
- 1 lb baby potatoes halved
- 1 lb broccoli florets
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Mix together marinade. Place pork tenderloin and marinade in a ziploc bag or container and allow it to marinate for at least 20 minutes. (It’s great if you can marinate overnight!)
- While pork is marinating, slice potatoes and broccoli. Once pork has marinated, preheat oven to 450 + line a baking sheet.
- Remove pork from the ziploc bag, saving the remaining marinade in the bag. Place pork on to the baking sheet. Toss broccoli in remaining marinade and lay along side pork.
- Toss halved potatoes in 1 tbsp olive oil, sea salt, and pepper and lay alongside broccoli.
- Bake at 450 for 25 minutes, tossing broccoli and potatoes halfway.
- Serve + enjoy!
Nutrition
Serving: 10oz pork + veggies | Calories: 514kcal | Carbohydrates: 35g | Protein: 41g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 110mg | Sodium: 510mg | Potassium: 1537mg | Fiber: 5g | Sugar: 8g | Vitamin A: 705IU | Vitamin C: 123.5mg | Calcium: 92mg | Iron: 3.5mg
