Main dishes

Peach-Mustard Pork Tenderloin

Name: Peach-Mustard Pork Tenderloin
Yield: 4 servings
Ingredients: 1 lb 4 oz Pork tenderloin; 1 tbsp Olive oil; 1 tsp Kosher salt; ¼ cup + 1 tbsp + 1 tsp Peach preserves; 2 tbsp Dijon mustard; 1 tbsp Apple cider vinegar; 1 tsp Smoked paprika; 1 lb Sweet potatoes, cut into wedges; 1 lb Broccoli florets

Roasted pork tenderloin is served with a peach-Dijon sauce, sweet potato wedges, and broccoli.

Serves 4

Start cooking

Ingredients

Cooking for

Pork tenderloin1 lb 4 oz
Olive oil1 tbsp
Kosher salt1 tsp
Peach preserves¼ cup + 1 tbsp + 1 tsp
Dijon mustard2 tbsp
Apple cider vinegar1 tbsp
Smoked paprika1 tsp
Sweet potatoes, cut into wedges1 lb
Broccoli florets1 lb

Before you start

Cut the sweet potatoes into wedges about ½ inch thick. They need a head start; adding the broccoli later keeps it from drying out while the pork cooks.

Directions

Heat the oven to 425°F and line a sheet pan with parchment. Cut the sweet potatoes into wedges about ½ inch thick.
Toss the wedges with half the oil and half the salt and paprika. Spread in one layer and roast for 15 minutes.
Trim the pork of any tough silver skin. Coat it with half the remaining oil and some of the remaining seasoning.
Toss the broccoli with the rest of the oil and seasoning. Turn the potatoes and add the pork and broccoli to the pan.
Roast for 20 to 25 minutes, checking the pork after 18 minutes, until its thickest part reaches 145°F.
Meanwhile, stir the peach preserves, Dijon, and vinegar in a saucepan over low heat for 2 to 3 minutes, until smooth.
Rest the pork for at least 5 minutes. Return any underdone vegetables to the oven until tender.
Slice the pork across the grain. Serve with the vegetables and spoon the warm peach-mustard sauce over the meat.

Directions

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