Roasted Pork Tenderloin with Vegetables
Ingredients
- 2 (1-lb) pork tenderloins, trimmed
- 6 Tbsp olive oil, divided
- 6 Tbsp Dijon mustard, divided
- 6 cloves garlic, minced
- 1 Tbsp lemon zest
- 1 tsp dried thyme
- 8 carrots, cut into 4-inch pieces
- 1 head broccoli, cut into small florets
- 1 head cauliflower, cut into small florets
- 1 onion, thinly sliced
- 3 Tbsp butter, divided
- ½ cup white wine
Instructions
- Preheat oven to 425°F. Season pork lightly with salt and pepper; place on a lightly greased large rimmed baking sheet.
- Whisk together 3 Tbsp oil, 3 Tbsp mustard, 2 cloves minced garlic, and lemon zest; brush over pork.
- Toss together 2 cloves minced garlic, thyme, 3 Tbsp oil, carrots, broccoli, cauliflower, and onion in a large bowl; season lightly with salt and pepper. Arrange half of vegetables around pork on pan. Arrange remaining vegetables on a second lightly greased rimmed baking sheet.
- Bake pork and vegetables 20 to 25 minutes or until pork is done and vegetables are tender.
- Meanwhile, melt 2 Tbsp butter in a small saucepan over medium heat; add 2 cloves minced garlic, and cook 30 seconds. Add wine, and cook until wine is reduced by half. Whisk in 3 Tbsp mustard and 1 Tbsp butter until butter is melted. Serve sauce over pork.
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