Honey-Mustard Pork Tenderloin with Roasted Carrots and Parsnips / Jill Silverman Hough
Quick-cooking pork tenderloin gets slathered with a simple yet flavorful Dijon mustard sauce and served with carrots and parsnips.
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Cooking tools:
- Instant-read thermometer
- Roasting rack
- Baking pan
- Baking sheet
- Oven
- Mixing bowl
- Chef's knife
- Cutting board
- Aluminum foil
- Zip-top bag
- Refrigerator
- Measuring cup
- Measuring spoon
- Serving platter
- Plate
- Spoon
Ingredients
- 1 pound parsnips, cut into 1/2-inch dice (you should have about 3 cups)
- 12 ounces carrots, cut into 1/2-inch dice (you should have about 2 cups)
- 1/4 cup extra virgin olive oil
- 2 teaspoons coarse kosher salt
- 1/3 cup Dijon mustard
- 2 tablespoons honey
- 1 tablespoon mustard seeds, preferably brown
- Two 1-pound pork tenderloins, trimmed and ideally brined (see below)
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