Juicy mustard-crusted pork over roasted vegetables

$3.56/servingat the cheapest of your stores this week · 5 ingredients on sale

Ingredients

• pork tenderloin500 g
• mustard2 tbsp
• potato3 ea
• carrot3 ea
• red onion1 ea
• olive oil3 tbsp
• rosemary leaves1 tsp dried
• garlic powder1 tsp
• butter1 tbsp

Method

1Prep

• •Heat the oven to 400F.
• •Cut the potatoes and carrots into 1 inch chunks.
• •Cut the red onion into wedges.
• •Trim the silverskin off the pork tenderloin and pat it dry.

2Vegetables first

• •Toss the potatoes, carrots and red onion with 2 tbsp of the olive oil, the rosemary, garlic powder and a good pinch of salt on a sheet pan.
• •Roast 15 minutes to give the vegetables a head start.

3Sear the pork

• •Meanwhile, rub the pork with salt and pepper.
• •Heat the remaining olive oil in a skillet over high heat.
• •Sear the pork 2 minutes per side until browned all around.
• •Brush the seared pork all over with the mustard.

4Roast the pork

• •Lay the pork on top of the roasting vegetables.
• •Roast 16 to 20 minutes until the centre reads 145F.
• •Let it rest on a board for 5 minutes before slicing.

5Pan sauce & plate

• •Set the searing skillet over medium heat and swirl in the butter and 2 tbsp water.
• •Scrape up the browned bits until the sauce bubbles, 1 minute.
• •Slice the pork into medallions.
• •Plate the pork over the vegetables and spoon the pan sauce over the top.