A good sheet pan dinner should be simple, crave-worthy, and low on cleanup. This Dijon pork tenderloin with carrots checks every box. It’s savory, tangy, and tender, with sweet roasted carrots and a glossy pan sauce that you’ll want to spoon over everything.
It comes together fast, uses pantry staples, and looks like you worked harder than you did. If you’re after a no-fuss dinner that still feels special, this is it.
What Makes This Special
This dish brings together a few big flavors with very little effort. The Dijon mustard adds a sharp, balanced tang that complements the mild, lean pork.
Maple syrup and garlic round out the marinade, while roasted carrots add natural sweetness and color.
It’s also a one-pan situation, so you’re roasting the carrots and pork together for maximum convenience. The high-heat roast creates caramelized edges and tender centers without overcooking the meat. And the quick pan sauce at the end (made right on the sheet pan) ties everything together.
It’s weeknight cooking with weekend results.
Shopping List
- Pork tenderloin (1–1.25 pounds, silver skin trimmed)
- Carrots (1.5 pounds, peeled and cut into 1-inch chunks or batons)
- Dijon mustard (3 tablespoons)
- Maple syrup or honey (1.5 tablespoons)
- Olive oil (3 tablespoons total)
- Garlic (3 cloves, minced)
- Apple cider vinegar (1 tablespoon)
- Fresh thyme (1 tablespoon chopped, or 1 teaspoon dried)
- Smoked paprika (1 teaspoon; regular paprika works too)
- Salt and black pepper (to taste)
- Unsalted butter (1 tablespoon, optional for finishing)
- Parsley (2 tablespoons chopped, for garnish, optional)
- Lemon (1, for zest or a squeeze at the end, optional)
Step-by-Step Instructions
- Heat the oven and prep the pan: Preheat to 425°F (220°C). Line a rimmed sheet pan with parchment for easy cleanup, or lightly oil it.
- Mix the marinade: In a small bowl, whisk together Dijon, maple syrup, 2 tablespoons olive oil, garlic, vinegar, thyme, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Season the carrots: Toss the carrots with the remaining 1 tablespoon olive oil, a generous pinch of salt, and pepper. Spread them on the sheet pan in a single layer.
- Prep the pork: Pat the tenderloin dry.
Trim any silver skin if needed. Rub the pork all over with about two-thirds of the Dijon mixture. Place it on top of or nestled among the carrots.
- Roast: Roast for 15 minutes.
Pull the pan, brush the pork with the remaining Dijon mixture, toss the carrots, and return to the oven.
- Finish roasting: Continue for 8–12 more minutes, until the thickest part of the pork reaches 140–145°F (60–63°C). The carrots should be tender with caramelized edges.
- Rest the pork: Transfer the pork to a cutting board and rest for 5–8 minutes. This keeps it juicy.
- Make a quick pan sauce (optional but great): Place the hot sheet pan over low heat on the stovetop (or scrape everything into a skillet).
Add a splash of water or broth (about 1/4 cup) and scrape up the browned bits. Whisk in 1 tablespoon butter and a squeeze of lemon. Taste and season.
- Slice and serve: Slice the pork into 1/2-inch medallions.
Serve with the roasted carrots and spoon the pan sauce over the top. Finish with chopped parsley and lemon zest if you like.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the pork and carrots together, and store the sauce separately if you made it.
Reheat gently in a covered skillet over low heat with a splash of water or broth until warmed through.
Avoid the microwave on high power, which can dry out lean pork. If freezing, slice the pork first and freeze with the carrots and sauce for up to 2 months. Thaw overnight in the fridge before reheating.
Health Benefits
- Lean protein: Pork tenderloin is naturally lean, offering high-quality protein with relatively low fat.
- Vitamins from carrots: Carrots deliver beta-carotene (vitamin A), fiber, and antioxidants, supporting eye health and digestion.
- Smart fats: Olive oil provides heart-friendly monounsaturated fats.
- Balanced flavor with less sugar: A small amount of maple syrup balances the tangy mustard without making the dish sugary.
- Lower sodium control: You can control salt and choose low-sodium broth for the pan sauce.
What Not to Do
- Don’t overcook the pork: Go by temperature, not guesswork.
Pull it at 140–145°F and rest.
- Don’t crowd the pan: Give carrots space so they roast instead of steam. Use a second pan if needed.
- Don’t skip drying the pork: Patting it dry helps the glaze cling and promotes browning.
- Don’t cut the carrots too large: Keep pieces around 1 inch thick so they cook in the same time as the pork.
- Don’t forget to rest: Slicing too soon releases juices onto the board instead of into your dinner.
Recipe Variations
- Herb-crusted: Swap thyme for rosemary and add a teaspoon of whole-grain mustard for texture.
- Honey-garlic: Use honey instead of maple and add extra garlic. Finish with sesame seeds and scallions.
- Fall harvest: Add chunks of parsnips, red onion wedges, and halved Brussels sprouts.
Increase olive oil slightly.
- Spicy Dijon: Add 1 teaspoon hot sauce or a pinch of red pepper flakes to the marinade.
- Citrus twist: Add orange zest to the marinade and finish with a splash of orange juice in the pan sauce.
- Grain bowl style: Serve sliced pork and carrots over farro or quinoa with arugula and a drizzle of the pan sauce.
FAQ
Can I use pork loin instead of tenderloin?
You can, but timing changes a lot. Pork loin is thicker and requires longer, lower roasting to avoid drying out. If you only have loin, sear first, then roast at 350°F until 145°F internal.
Tenderloin is best for this quick, high-heat sheet pan method.
Do I need to marinate the pork ahead of time?
It’s not required. The Dijon mixture works as a fast glaze and adds plenty of flavor during roasting. If you want, you can marinate for up to 4 hours in the fridge for deeper flavor.
What if my carrots are not tender when the pork is done?
Pull the pork to rest and return the carrots to the oven for 5–10 more minutes.
You can also cut carrots thinner next time so they cook more quickly.
How do I know the pork is juicy and not dry?
Use a meat thermometer and pull at 140–145°F. Rest the meat before slicing. Slicing across the grain into thick medallions also keeps it tender.
Can I make this without maple or honey?
Yes.
The sweet note balances the mustard, but you can skip it or use a teaspoon of brown sugar. The recipe will still be flavorful, just a bit sharper.
What can I serve with it?
Try mashed potatoes, roasted baby potatoes, buttered egg noodles, or a simple green salad. A side of green beans or sautéed broccolini also works well.
Is this good for meal prep?
Yes.
It reheats well if you warm it gently. Store sliced pork with the carrots and a bit of sauce to keep everything moist.
Can I add onions or other vegetables?
Absolutely. Red onion wedges, halved Brussels sprouts, or small cauliflower florets roast well at the same temperature.
Just avoid overcrowding the pan.
What if I don’t have apple cider vinegar?
Use white wine vinegar or lemon juice. You just want a bit of acid to brighten the glaze and pan sauce.
Should I sear the tenderloin first?
Not necessary here. The high oven heat and the mustard glaze give good browning.
If you prefer an extra crust, you can sear in a skillet for 2 minutes per side before roasting and reduce oven time slightly.
In Conclusion
This Sheet Pan Dijon Pork Tenderloin with Carrots is proof that simple ingredients can deliver big flavor. It’s quick enough for weeknights and impressive enough for guests. With a tangy glaze, sweet roasted carrots, and a fast pan sauce, every bite feels balanced and satisfying.
Keep this one in your regular rotation—you’ll reach for it whenever you want an easy, reliable, and downright delicious dinner.
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