One-Skillet Mustard-Herb-Crusted Roast Pork Tenderloin and Root Vegetables is fancy enough for Sunday dinner—but it’s done in just about an hour, making it quick and easy enough for a weeknight!
Here, I’ve paired a roast pork tenderloin slathered in an herby mustard crust with roasted shallots, carrots, potatoes, and fennel. The meal is roasted all in the same pan, so cleanup is a breeze!
Prepping Mustard-Herb-Crusted Roast Pork Tenderloin with Root Vegetables
First, mix chopped rosemary and with grainy Dijon mustard along with minced garlic, salt and pepper, and a teaspoon of your favorite seasoning mix. Then, trim up the pork loin, removing the silver skin (a sheath of connective tissue, so named because of its silvery appearance) and any excess fat.
To make searing eaiser, cut the pork into 2 sections: the skinny and thick parts of the loin. The thin part of the tenderloin will finish cooking before the thick part does: sectioning the tenderloin allows you to remove the “skinny” part and let it rest while the thick part finishes cooking—no overcooked, rubbery pork!
Dry the two halves with paper towels, then season with salt and pepper. Set a cast-iron skillet (or other heavy-duty skillet) over medium-high heat. While the skillet heats, prep the vegetables by mixing with olive oil, herbs, salt and pepper:
Searing and roasting the Mustard-Herb-Crusted Roast Pork Tenderloin
Give the pork tenderloin sections a quick sear on all sides in the hot pan, then set the sections aside. Deglaze the skillet with some chicken broth, scraping with a wooden spoon. Next, add in the root vegetables, lid the skillet, and pop it into a 375º oven for 20 minutes (the veggies need a head start on the meat, which finishes very quickly in the oven). Meanwhile, slather the pork with the herby mustard mixture.
After 20 minutes, remove the lid and add the meat. To monitor the meat’s temperature, you’d ideally use a digital thermometer that connects to a digital readout. You can also use an instant-read thermometer to check after 15 minutes. Remove the thin sections of the tenderloins when they reach 140º. Continue cooking the thick sections until they also reach 140º.
You’re probably wondering about that target temperature, so let me explain. The USDA now recommends cooking pork to 145º rather than the previously recommended, overdone-shoe-leather temperature of 165º. At this temperature, pork will still be faintly pink—but that’s good. During a 10 minute rest, the pork will reach its recommended internal temperature (I ensure this by wrapping with foil).
While the pork rests, continue cooking the vegetables as needed until tender.
While the pork rests, you could make a pan sauce after removing the pork and vegetables. That’s a simple matter of deglazing the pan with wine, scraping up the bits of meat and vegetables, adding in a bit of stock, reducing, and then stirring in some butter or cream. If you want a thicker sauce, you can use a slurry of 1 tablespoon of cornstarch mixed well with 1 tablespoon of water: whisk that into the pan, bring the mixture to a light boil for a few seconds, then spoon it over your meat. YUM.
I like to slice the tenderloin into ~1/2″ pieces and serve on a platter with the vegetables arranged in the middle.
I hope your family enjoys this just as much! And there you have it: a one-skillet Mustard-Herb-Crusted Roast Pork Tenderloin
For more one-pot meal inspiration, check out my how-to article, Mastering Easy One-Pot Meal Recipes!
One-Skillet Mustard-Herb-Crusted Roast Pork Tenderloin and Root Vegetables
FOR THE TENDERLOIN
- 1 ~2-lb. pork tenderloin, - also known as pork loin filet, trimmed
- 2 tbsp. vegetable oil
- 4 tbsp. grainy dijon mustard
- 3 cloves garlic, - minced
- 1 tbsp. fresh rosemary leaves, - stripped from the stem and minced
- 2 tsp. Bavarian herb mix
FOR THE ROASTED ROOT VEGETABLES
- 3 cups of baby potatoes, - cleaned and cut into 1/2" pieces
- 4 carrots, - peeled and sliced ~1/3" thick on the bias
- 3 large shallots, - trimmed and cut into quarters
- 2 fennel bulbs, - trimmed, cored, and cut into ~1/2" pieces
- 4 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 4 fresh sage leaves
- 2 tbsp. extra virgin olive oil
- 1 cup chicken stock
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
FOR THE OPTIONAL PAN SAUCE
- 2 tbsp. finely minced shallots
- 1/2 cup white wine
- 1/2 cup chicken stock
- 1 tsp. cornstarch mixed with 1 tbsp. water - (only if you want a slightly thicker sauce)
- 1 tbsp. butter or a splash of cream
- Preheat oven to 375º. Rinse the pork tenderloin and dry well with paper toweling. If the roast (like most tenderloins) is tapered at one end, cut it into 2 sections (crosswise across the roast) to make 1 thin section and 1 thick section. Season generously with salt and pepper.
- Heat a large cast-iron skillet over medium-high heat and add the vegetable oil. While the pan heats, mix the mustard, garlic, rosemary, and herb mix; set aside. Mix the root vegetables with the olive oil, salt, and pepper.
- When the oil in the pan begins to shimmer, add the 2 sections of tenderloin. Sear on all sides until nicely browned, about 2 minutes per side. Remove meat from pan and set aside.
- Pour the chicken broth into the pan and scrape briefly with a wooden spoon to loosen any browned bits. Add the root vegetable mixture to the skillet, scatter with the fresh herbs, cover, and place in the oven to roast for 20 minutes.
- Meanwhile, rub the pork tenderloin sections with the mustard mixture. If you are using a digital thermometer, push the probe into the center of the thinner pork tenderloin section and set the alarm for 140º.
- Carefully remove the lid from the skillet and stir the vegetables. Add the pork tenderloin sections and any accumulated juices; roast, uncovered, for ~15 minutes, or until the temperature of the thinner pork tenderloin section reads 140º on a digital or instant-read thermometer. Remove the probe (if you are using a digital thermometer) and push it into the center of the thicker pork tenderloin section. (Remove the thinner pork tenderloin section to a plate and cover with foil.)
- Continue roasting the thicker pork tenderloin section until it reaches an internal temperature of 140º. Remove, cover with foil, and let rest for 10 minutes. Remove the vegetables to a serving platter, discarding the herb sprigs.
- For the optional pan sauce: pour off excess drippings in skillet, leaving about a tbsp. of drippings in the skillet (don't wipe out the skillet). If there aren't enough drippings, add a small amount of olive oil to make up the difference. Set the skillet over medium heat and add the shallot; sauté until softened, stirring occasionally, about 4 minutes. Add the wine, scraping up browned bits with a wooden spoon. Simmer until liquid is reduced by about half. Raise heat to medium-high and add the chicken stock, simmering until liquid is reduced by half and occasionally swirling the pan. Add the cornstarch and water mixture (if using), re-stirring carefully. Simmer for 30 seconds or until thickened slightly. Reduce heat to medium-low. Add the butter; swirl skillet to melt and mix into the sauce. Season to taste with salt and pepper.
- Slice both sections of tenderloin roast about 1/2" thick and arrange on a platter with the vegetables heaped in the middle. Serve, pouring the pan sauce (if using) over the meat.