Mustard Crusted Pork Tenderloin and Vegetables

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Looking for a delicious and healthy dinner? Try this paleo and keto-friendly mustard crusted pork tenderloin with veggies recipe!

Course Main Course

Cuisine American

Keyword Keto pork, Paleo Pork, pork tenderloin

Prep Time 25

Cook Time 45

Total Time 1 10

Servings

Calories 242kcal

Cost $30

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.

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.