Pork Tenderloin with Roasted Broccoli and Mushrooms
Sour Cream Mashed Potatoes
Ingredients
- 1 (1-lb) pork tenderloin, trimmed
- 1½ Tbsp Dijon mustard
- ½ tsp dried thyme
- 1½ Tbsp olive oil, divided
- 1 Tbsp honey
- 1 crown broccoli, cut into florets
- ½ (8-oz) pkg whole mushrooms, quartered
Instructions
- Preheat grill or grill pan to medium-high heat. Preheat oven to 450°F. Season pork with desired amount of salt and pepper.
- Stir together Dijon, thyme, ½ Tbsp oil, and honey; rub over pork, and let stand 10 minutes.
- Grill pork, covered, 10 to 12 minutes per side or until a meat thermometer inserted reads 145°F. Cover and let stand 10 minutes before slicing.
- Meanwhile, toss together broccoli, mushrooms, and 1 Tbsp oil on a rimmed baking sheet; season with salt and pepper.
- Bake 10 to 15 minutes or until vegetables are browned and tender.
Side Dish Ingredients
- ¾ lb Yukon Gold potatoes, cut into 1-inch pieces
- ¼ cup milk
- ¼ cup sour cream
Side Dish Instructions
- Bring potatoes and salted water to cover to a boil in a Dutch oven. Cook 10 minutes or until tender; drain.
- Mash potatoes to desired consistency with milk and sour cream. Season with salt and pepper to taste.
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