Lemon-Dijon Pork Sheet-Pan Supper

This Lemon-Dijon Pork Sheet-Pan Supper is the perfect solution for a busy weeknight when you want a delicious, balanced meal without the fuss. The tender pork tenderloin is marinated in a zesty lemon-Dijon sauce, which adds a bright and tangy flavor, while the medley of roasted vegetables, including baby potatoes, carrots, and Brussels sprouts, soak up all the savory goodness. Everything cooks together on one sheet pan, making cleanup a breeze. This dish is not only easy to prepare but also packed with flavor and nutrition, making it a family favorite.

Ingredients:

• 1 pork tenderloin (about 1 pound)
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice (freshly squeezed)
• 2 teaspoons lemon zest
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 3 tablespoons olive oil, divided
• Salt and pepper to taste
• 1 pound baby potatoes, halved
• 2 cups baby carrots
• 2 cups Brussels sprouts, halved
• 1 red onion, cut into wedges
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Marinade: In a small bowl, whisk together the Dijon mustard, lemon juice, lemon zest, minced garlic, thyme, rosemary, 2 tablespoons of olive oil, salt, and pepper.
2. Marinate the Pork: Place the pork tenderloin in a resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring it’s evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more intense flavor.
3. Preheat the Oven: Preheat your oven to 400°F (200°C).
4. Prepare the Vegetables: While the pork is marinating, place the baby potatoes, carrots, Brussels sprouts, and red onion on a large sheet pan. Drizzle the remaining 1 tablespoon of olive oil over the vegetables, and season with salt and pepper. Toss to coat evenly.
5. Cook the Pork and Vegetables: Remove the pork from the marinade and place it in the center of the sheet pan, arranging the vegetables around it. Pour any remaining marinade over the pork and vegetables. Roast in the preheated oven for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and slightly caramelized.
6. Serve: Let the pork rest for 5 minutes before slicing. Garnish with fresh parsley and serve the pork alongside the roasted vegetables.

Enjoy your flavorful and easy-to-make Lemon-Dijon Pork Sheet-Pan Supper!