“One Pan Orange Mustard Glazed Pork Tenderloin Dinner”

I’ve got a meal which will make you want to run to the grocery store right now and serve on your dinner table tonight. Who doesn’t love a great dinner? We all do but it is the cleanup of multiple pots, pans, and utensils that can be a drag. Sometimes I want simple and a hassle free meal after a hard days work. Sounds like a plan, right? So, think about deliciously tender pork surrounded by fresh roasted broccolini and potatoes. Introducing my One Pan Orange Mustard Glazed Pork Tenderloin Dinner prepared on one pan. Pork tenderloin is marinated overnight in a combination of orange juice, whole grain and Dijon mustard, honey, orange zest and fresh rosemary. Let’s call this recipe an unexpected flavor combination sure to please, both sweet and savory. Yum!.

One Pan Orange Mustard Glazed Pork Tenderloin Dinner

Pork tenderloin is probably the most tender part of the infamous pig we know and love. A versatile piece of meat that takes on whatever flavors it’s blended with. It can be sliced and seared simply seasoned with salt and pepper or cut thinly, flattened, stuffed, and rolled, served with a tantalizing sauce like my Mushroom and Spinach-Stuffed.Pork Tenderloin with Sherry Cream Sauce. You just can’t go wrong no matter how prepared. Pork Tenderloin is normally budget friendly so check your local markets for deals and throw a couple of extra in your freezer for later.

One Pan Orange Mustard Glazed Pork Tenderloin Dinner

I created this recipe one night when running short on time because I worked later than expected. I already had everything in the refrigerator but no time to cook this particular meal. So I whipped up the marinade, threw in the pork and marinated overnight. I also reserved a couple of tablespoons of the marinade to season potatoes and broccolini for later.

The next night I removed the pork from the marinade, placed on a sheet pan. I cut baby red potatoes in half and trimmed broccolini then tossed with reserved marinade. Place potatoes on sheet pan with pork. The broccolini was placed on another sheet pan as not to overcrowd pork and potatoes. Bake until done and you’ve got a one pan, maybe two meal. No extra dishes to wash and clean up. Ideal situation all around I say.

One Pan Orange Mustard Glazed Pork Tenderloin Dinner

This is an easy and simple delicious meal for any weeknight. Use other vegetables if the mood hits you instead of broccolini. I chose broccolini because it’s a forgotten vegetable. Your family will love the sweet, tangy and savory flavors exhibited in this recipe. Good way to get kids to eat their vegetables. Give this recipe a try and enjoy not having all those dishes to do later. Enjoy!

One Pan Orange Mustard Glazed Pork Tenderloin Dinner

One Pan Orange Mustard Glazed Pork Tenderloin Dinner

One Pan Orange Mustard Glazed Pork Tenderloin Dinner

2 ½ pounds pork tenderloin (2 to 3 pieces)

2 T. Whole grain mustard

2 T. Dijon mustard

3 T. honey

2 T. fresh orange juice

2 t. orange zest

2 t. finely chopped fresh rosemary

Sea salt and black pepper

16 baby red potatoes, cut in half

12 oz. broccolini, trimmed

4 T. Olive oil

In a small bowl, mix mustards, honey, orange juice, orange zest, and rosemary. Place tenderloin in a Ziploc bag. Reserve 2 T. of marinade and pour in remaining marinade, close bag, massage to coat, and refrigerate overnight.

Heat oven to 450 degrees. Remove pork from refrigerator and let stand at room temperature for at least 20 minutes. Place pork on baking sheet pan sprayed with non-stick cooking spray. Lightly season with salt and pepper.

Toss potatoes and broccolini with remaining marinade and Olive oil. Place on sheet pan and sprinkle with salt and pepper.

Place sheet pan in oven and cook broccolini for 15 minutes until crisp tender. Remove and cover to keep warm and reheat if necessary once pork and potatoes are cooked.

Continue to cook pork and potatoes for an additional 10 to 15 minutes. Pork should register 140 degrees when instant read thermometer is inserted and potatoes are fork tender. Most of all, let pork rest 5 minutes before slicing.

Makes 4 to 6 servings.

Note: If necessary more broccolini and potatoes can be roasted. Use another sheet pan to accommodate roasting broccolini by itself.