Description
This roasted pork tenderloin recipe makes the perfect weeknight meal. It’s elegant and impressive, but comes together entirely on a sheet pan! The squash gets tender and silky, the leeks are sweet and caramelized, and the peas crisp and hearty. The pork’s mustard marinade adds an amazing pop that offsets the sweetness of the veggies. Serve the rest as a vinaigrette on the side.
Ingredients
- 2 Tablespoons Whole Grain Mustard
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons Maple Syrup
- 2 Tablespoons Cider Vinegar
- 1 clove (large) Garlic, Finely Minced
- Olive Oil
- Sea Salt
- 2 pounds Pork Tenderloin (about 2 Loins)
- 1 Leek, Dark Green Section Trimmed
- 4 cups Finely Diced Butternut Squash
- 2 cups Cooked Black-Eyed Peas, Rinsed And Drained
Preparation
Preheat oven to 425ºF.
In a medium mixing bowl, combine mustards, maple syrup, cider vinegar, garlic, 2 tablespoons olive oil, and 1/4 teaspoon salt.
Line a rimmed baking sheet with parchment paper. Arrange pork tenderloin in the center and spoon half the mustard sauce over the top. Using a spatula (or your hands!), slather it over the pork and make sure it’s in every nook and cranny. Set aside at room temperature.
Halve the leeks lengthwise and rise them under cold water, fanning out the layers to make sure any grit gets washed off. Thinly slice into half-moons and transfer to a large mixing bowl. Add squash, black-eyed peas, 3 tablespoons olive oil and 1 teaspoon salt. Arrange in an even layer around the pork and transfer the sheet pan to the oven.
Roast the pork for 25 minutes, or until lightly caramelized on top. Remove pan from the oven and transfer the pork to a cutting board to rest under foil. Re-distribute the vegetables in an even layer and return to the oven to roast until caramelized, another 10 minutes.
Once it’s rested for 10 minutes, thinly slice the pork and transfer to a serving platter alongside the vegetables. Serve with the remaining sauce on the side.
