Looking for a delicious and healthy meal that fits your paleo or keto diet? Look no further than our mustard-crusted pork tenderloin with fresh vegetables. Our tender and juicy pork tenderloin is crusted with a savory blend of mustard, garlic, thyme, black pepper, and sea salt before being roasted to perfection in the oven. Paired with asparagus and bell peppers this meal is not only flavorful but packed with nutrients to help keep you on track with your healthy eating goals.
Pork Tenderloin and Vegetables
One of the best things about this crusted pork tenderloin is how versatile it is. Not only can it be adjusted to fit a variety of diets, but it can also be paired with a variety of different side dishes. For a low-carb option, consider serving it with roasted cauliflower or broccoli, or a side salad with a light vinaigrette. Alternatively, you could serve it with some grilled sweet potatoes for a heartier meal. Whatever you choose, this pork tenderloin recipe is a paleo-friendly crowd-pleaser!
Ingredients
Serves: 8 Prep Time: 20 minutes Cook Time: 45 minutes
- 2 lb pork tenderloin
- 2 garlic cloves, minced
- 2 tablespoon dried thyme
- 3 tablespoon Dijon mustard
- 1lb asparagus, ends trimmed
- 2 bell peppers, seeds removed and sliced into ½" strips
- 1 cup chicken broth
- 3 tablespoon cooking fat, beef tallow, lard, or bacon grease
- 1 teaspoon freshly ground black pepper
- ½ teaspoon sea salt
How to Make Mustard Crusted Pork Tenderloin and Vegetables
Preheat the oven to 375°F/190°C.
In a small bowl, mix together the garlic and mustard. Then mix the dry spices in another bowl: dried thyme, black pepper, and sea salt.
Now, place the tenderloins onto the center of the baking dish and rub about ¾ of the mustard mixture on the top and sides of each tenderloin. Then, sprinkle about ¾ of the spice mixture over the pork and pat the mixture into the mustard. Set aside the extra seasoning until later.
Place the pork tenderloins into the preheated oven and roast for 25 minutes. Then, remove from the oven and place the asparagus and bell peppers onto the pan beside the pork tenderloin. Add ¼ cup of the chicken broth, and then sprinkle the vegetables with the remaining herb mixture and mustard mixture.
Roast the pork loin and vegetables for another 15 to 20 minutes, or until the vegetables are tender and browning, and the pork is cooked through.
Place the pork tenderloins on a cutting board and let them stand for at least 5 minutes. While that rests, you will plate the vegetables.
Now, add the rest of the broth to the baking dish over medium heat setting. Bring the mixture to a simmer, and stir scraping up any cooked food bits on the bottom of the pan. Cook for 3 to 4 minutes to reduce.
Slice the pork tenderloins then serve over the vegetables with a spoon of sauce on top.
Pork Safety Information
When cooking pork tenderloin, it is important to ensure that it is cooked to a safe temperature. The USDA recommends cooking pork to an internal temperature of 145°F, which can be measured using a meat thermometer.
More Pork Tenderloin Recipes
Pork tenderloin is a personal favorite "other white meat". It's easy to add flavor to, cooks beautifully, and is affordable. For your next meal, use one of our other favorite tenderloin recipes below to add something unique to the menu. Bookmark your favorites, print out the recipes, or pin them to Pinterest to make soon!
- Pork Tenderloin With Maple Balsamic Sauce Recipe
- Keto Stuffed Pork Tenderloin Recipe
- Pork Tenderloin With Cranberries Recipe
- Cinnamon And Cumin Pork Tenderloin Recipe
- Pork Tenderloin With Burgundy Sauce Recipe
So what are you waiting for? Try this mustard-crusted pork with fresh vegetables today! Whether you're on a paleo or keto diet, or just looking for a flavorful and nutrient-packed meal, this dish is sure to satisfy your cravings and keep you on track with your healthy eating goals.
📖 Recipe
Mustard Crusted Pork Tenderloin and Vegetables
Equipment
Ingredients
- 2 lb pork tenderloin
- 2 garlic cloves minced
- 2 tablespoon dried thyme
- 3 tablespoon Dijon mustard
- 1 lb asparagus ends trimmed
- 2 bell peppers seeds removed and sliced into ½" strips
- 1 cup chicken broth
- 1 teaspoon freshly ground black pepper
- ½ teaspoon sea salt
Instructions
- To begin, preheat your oven to 375°F/190°C.
- In a small bowl, combine garlic and mustard. In another bowl, mix together dried thyme, black pepper, and sea salt.2 garlic cloves, 2 tablespoon dried thyme, 3 tablespoon Dijon mustard, 1 teaspoon freshly ground black pepper, ½ teaspoon sea salt
- Place the pork tenderloins onto a baking dish and rub ¾ of the mustard mixture onto each tenderloin. Next, sprinkle ¾ of the spice mixture on top of the pork, pressing it into the mustard. Set aside the remaining seasoning for later.2 lb pork tenderloin
- Roast the pork tenderloins in the oven for 25 minutes. Then, add the asparagus and bell peppers to the baking dish, pour in ¼ cup of chicken broth, and sprinkle the vegetables with the remaining herb and mustard mixture.1 lb asparagus, 2 bell peppers, 1 cup chicken broth
- Roast for another 15 to 20 minutes or until the pork is cooked through and the vegetables are tender and browning. Let the pork stand for 5 minutes on a cutting board while you plate the vegetables.
- While the pork rests, add the rest of the broth to the baking dish over medium heat, and simmer for 3-4 minutes to reduce and scrape any cooked bits on the bottom of the pan.
- Finally, slice the pork tenderloins, serve them over the vegetables, and drizzle the sauce on top.
Notes
- For safety, cook the pork tenderloin to 145°F internally at the thickest part before serving.
- Prepare this in an oversized baking dish or a Dutch oven so you have additional room on the sides to add in the vegetables.
- Use white wine in place of broth to deglaze the pan if desired.
- Wait to slice the pork until just before serving to keep the meat juicy and tender.
Leave a Reply