Honey Mustard Pork with Roasted Potatoes
Honey and Dijon mustard together make one of the easiest glazes I use, sweet enough to balance the tang of the mustard without needing anything more complicated. Pork tenderloin is lean enough that this glaze does a lot to keep it from tasting dry.
Roasting the potatoes first and adding the pork partway through means everything finishes at the same time without the potatoes turning to mush. The honey mustard glaze caramelizes slightly in the oven, which adds a little char to the edges.
This is a leaner cut of pork than my other pork recipes, so the glaze is doing real work to keep it moist through a few days of reheating. Green beans round out the plate with something green and simple.
The recipe card has the full ingredient list and roasting time for all ten portions. Let the pork cool before slicing and dividing everything into containers, then refrigerate what you'll eat within four days and freeze the rest. This honey mustard pork is one of the easier sheet-pan meals I make.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Honey Mustard Pork with Roasted Potatoes
YIELD
10 portions
ESTIMATED NUTRITION
545 calories • 51g protein • 35g carbs • 22g fat per portion
What I really like about this recipe is how far a simple honey mustard glaze goes toward making lean pork taste special.
Ingredients
• 5 lb pork tenderloin
• 5 tbsp honey
• 5 tbsp Dijon mustard
• 7 1/2 cups potatoes, cubed
• 7 1/2 cups green beans
• 5 tbsp olive oil
• salt and pepper
• 2 1/2 tsp garlic powder
Directions
1. Toss potatoes with half the oil, garlic powder, salt and pepper; roast at 425°F for 15 minutes.
2. Whisk honey and mustard together; brush over the pork.
3. Add the pork to the sheet pan and roast another 20–25 minutes, until cooked through; steam the green beans.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
