Sheet Pan Pork

Name: Sheet Pan Pork with Creamy Mustard plus Rosemary Roasted Root Veggies & Apple
Yield: 2 servings
Ingredients: 12 oz Potato; 6 oz Carrot; 1 Onion; 1 unit Apple; 1/4 oz Rosemary; 10 oz Pork Tenderloin; 1 tbsp Fry Seasoning; 4 tbsp Mayonnaise; 2 tsp Honey; 4 tsp Dijon Mustard; 1 tbsp Cooking Oil; Salt; Black Pepper

with Creamy Mustard plus Rosemary Roasted Root Veggies & Apple

By Recipe0 System

If you’ve never roasted fruit before, tonight’s your chance to discover the savory-sweet beauty of a roasted apple. We toss roasted apple with a colorful root veggie jumble, adding savory-sweetness to a meal with big flavors. A creamy mustard sauce is drizzled all over perfectly cooked pork tenderloin for a delicious finish. We won’t judge if you can’t help yourself from licking the plate when it’s all over.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
6 oz Carrot
1 Onion
1 unit Apple
1/4 oz Rosemary
10 oz Pork Tenderloin
1 tbsp Fry Seasoning
4 tbsp Mayonnaise
2 tsp Honey
4 tsp Dijon Mustard
1 tbsp Cooking Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Strip rosemary leaves from stems; finely chop leaves until you have 2 tsp (4 tsp for 4). Halve, core, and cut apple into ½-inch-thick wedges.
2

Toss potatoes, carrots, and onion on a baking sheet with a large drizzle of oil, chopped rosemary, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper. (Divide between 2 baking sheets for 4 servings; roast on top and middle racks.)

Roast on top rack for 10 minutes (you’ll add the pork and apple then).
3

While veggies roast, pat pork* dry with paper towels and season all over with remaining Fry Seasoning, salt, and pepper. Rub with a drizzle of oil.

Once veggies have roasted 10 minutes, add pork to same sheet. Carefully toss apple with veggies. (For 4 servings, add pork to one sheet and apple to other.)

Return to top rack until veggies are browned and tender and pork is cooked through, 18-22 minutes more. (For 4, return sheet with pork and veggies to top rack and sheet with apple and veggies to middle rack.)
4

Meanwhile, in a small bowl, combine mayonnaise, honey, and mustard. Season with salt and pepper.
5

Once pork is done, carefully transfer to a cutting board. Let rest at least 5 minutes, then thinly slice crosswise. TIP: Love extra-crispy veggies? While pork rests, heat broiler to high and return veggies to oven, 2-3 minutes more.
6

Divide roasted veggies and apple and pork between plates. Serve with creamy mustard on the side for dipping.

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