Jen Causey; Prop Styling: Kay Clark; Food Styling: Rishon Hanners 
Active time:
20 min.
Total time:
55 min.
Serves 4 (serving size: 3 slices pork,  2 cups vegetables) 

This easy, flavorful supper brings great taste and texture to the humble sheet pan. The juicy roasted pork tenderloin has a nice herb coating, and its delicious creamy tarragon mustard sauce is great with the butternut squash and the roasted broccoli florets. The sweet roasted squash balances the savory roasted broccoli, and the meat is perfect with just a schmear of the sauce. Pork tenderloins typically come in packages of two, so freeze one for later or double the recipe for a larger crowd. Make sure to preheat the oven with the rimmed baking sheet inside—this way, the tenderloin gets a nice sear and color before the vegetables hit the baking sheet. 

How to Make It

Step 1

Preheat broiler to HIGH, and position middle oven rack 6 inches from heat. Rub pork tenderloin with 1 tablespoon of the olive oil, and season on all sides with thyme, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Place on a rimmed baking sheet, and broil in preheated oven until nicely browned, about 5 minutes on each side. Remove from oven, and reduce oven temperature to 450°F. 

Step 2

Toss together broccoli, squash, onion wedges, and remaining 1 1/2 tablespoons olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a medium bowl. Move pork to 1 end of the baking sheet; spread vegetables and lemon halves in a single layer on other end of baking sheet. Bake at 450°F until a thermometer inserted in thickest part of pork registers 140°F, 15 to 20 minutes.   

Step 3

Transfer pork to a cutting board, and let rest 5 minutes. Meanwhile, add butter to baking sheet, and toss with vegetables until butter melts. Squeeze baked lemon over vegetables, and stir. Serve immediately.  

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