Go Back
One-skillet mustard-herb-crusted roast pork tenderloin, fresh out of the oven, partly sliced and garnished with rosemary sprigs..

One-Skillet Mustard-Herb-Crusted Roast Pork Tenderloin and Root Vegetables

One-Skillet Mustard-Herb-Crusted Roast Pork Tenderloin with Root Vegetables is done in under an hour, making it quick and easy enough for a weeknight—but fancy enough for a Sunday dinner. This method divides the pork tenderloin, which is usually tapered at one end, into 2 sections so that the thin end does not overcook.
Course Entree
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 -6
Author Michelle



  • 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


  • 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


  • 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.


NOTE: the USDA has announced that pork cooked to 145º F is safe (the pork will rise in temperature while it rests covered in foil). The meat will still be slightly pink at this temperature, which is fine.