Roasted Veggies, Mustard Lemon Butter Sauce

Preheat your oven to 400°F (200°C). Rub the pork tenderloin with olive oil, salt, black pepper, and garlic powder.

Prepare the Pork Tenderloin

Place the pork tenderloin on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 145°F (63°C).

Roast the Pork

While the pork is roasting, toss the mixed vegetables with olive oil, salt, and pepper in a bowl. Spread them on a separate baking sheet.

Prepare the Vegetables

Place the vegetables in the oven alongside the pork and roast for 20-25 minutes, or until tender and slightly caramelized.

Roast the Vegetables

In a small saucepan, melt the butter over medium heat. Stir in the Dijon mustard, lemon juice, and honey. Cook for 2-3 minutes, stirring until smooth.

Make the Sauce

Once the pork is done, let it rest for 5 minutes before slicing. Drizzle the mustard lemon butter sauce over the sliced pork and serve alongside the roasted vegetables.

Serve

Kosher salt

Black pepper

Olive oil

Pork tenderloin

Garlic, minced

Fresh rosemary, chopped

Carrots, peeled and chopped

Brussels sprouts, halved

Red onion, chopped

Thyme, fresh

Unsalted butter

Dijon mustard

Lemon juice

Lemon zest

Sackett Farms Pork Tenderloin

Make Sackett Farms Pork Tenderloin Recipe in just 1h . Roasted Veggies, Mustard Lemon Butter Sauce

Sackett Farms Pork Tenderloin Recipe

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