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

sackett farms pork tenderloin

Recipe information

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