Sheet Pan Dijon, Creole Mustard, and Honey Pork Tenderloin with Green Beans and Cherry Tomatoes
This Dijon and Creole honey mustard pork tenderloin is one of those easy dinners that looks fancy but couldn’t be simpler. The pork is coated in a sweet and tangy mustard-honey glaze and roasted on a single sheet pan with green beans and burst cherry tomatoes. It’s an effortless, one-pan meal with bold flavor, minimal cleanup, and a beautiful presentation that makes weeknight dinner feel a little extra special.
Ingredients
Pork tenderloin halves (around 1.25 pounds a piece)
2 tbsp dijon mustard
2 tbsp creole mustard
2 tbsp olive oil plus 1 tbsp for veggies
4 tbsp honey
½ tsp salt and pepper
12 oz green beans
Pint of cherry tomatoes
½ tsp salt, pepper and garlic powder for veggies
Paper towels
Directions
Dry pork tenderloins really well with paper towels.
In a bowl, combine dijon, creole mustard, olive oil, honey, and ½ tsp salt and pepper. Whisk to combine. Set aside half of the mixture in a separate bowl.
Using a brush, coat all sides of the pork tenderloin in the mustard and honey mixture.
Cover a sheet pan with tin foil or parchment paper. Add the coated pork tenderloins to the sheet pan.
In a separate bowl, combine green beans and cherry tomatoes with olive oil, salt, pepper and garlic powder. Add to sheet pan.
Roast uncovered for 25-32 minutes at 425. Once meat reads 145 degrees on a meat thermometer, remove from oven.
Allow meat to rest for 5-10 minutes. After cutting meat, coat in the remaining mustard and honey mixture. Serve warm and enjoy!
