This easy roasted pork tenderloin is marinated in a dairy-free mustard sauce and baked on a single sheet pan with squash and black-eyed peas. It’s an elegant, gluten-free weeknight meal: the leeks caramelize and become sweet, the peas turn crisp and hearty, and the mustard glaze lends a bright, savory finish.
I recently spent time in New Orleans, and the trip reminded me how Southern cooking often stretches modest amounts of meat by pairing them with starches and vegetables. That economy of flavor—using rice in jambalaya, serving shrimp over grits—guided this Southern-inspired sheet-pan roasted pork tenderloin recipe.
Pork tenderloin is a particularly good cut for weeknight dinners because it’s lean, cooks quickly, and can be sliced thin to feed more people while still feeling like a special centerpiece. Pairing it with seasonal produce bulks up the plate with nutritious, flavorful sides—here I chose butternut squash, black-eyed peas, and leeks.
The beauty of this recipe is its simplicity: everything roasts together on one sheet pan, which keeps prep and cleanup minimal. The mustard-maple glaze gives the pork a glossy, slightly sweet crust, while the squash roasts sweet and tender and the leeks develop a gentle caramelization.
There are plenty of ways to adapt this dish for what you have on hand: swap black-eyed peas for chickpeas, replace leeks with shallots or onions, or use delicata squash instead of butternut. You can also season the vegetables with your favorite spice blend—Creole seasoning is a great choice if you want a deeper Southern profile.
Whether you’ve been sampling jambalaya or enjoying a plate of ribs recently, this sheet-pan roasted pork tenderloin with warming fall vegetables is a balanced, satisfying option that still feels indulgent. It’s ideal for busy weeknights when you want a flavorful yet straightforward dinner.
From one Southern-inspired cook to another,
xoxo
Phoebe
Sheet Pan Roasted Pork Tenderloin with Mustard Sauce
Ingredients
- 2 tablespoons whole grain mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 2 tablespoons cider vinegar
- 1 large garlic clove, finely minced
- Olive oil (about 5 tablespoons total)
- Sea salt (to taste)
- 2 pounds pork tenderloin (about 2 loins)
- 1 leek, dark green section trimmed
- 4 cups finely diced butternut squash (from one ~2 lb squash)
- 2 cups cooked black-eyed peas (from one 15-ounce can, rinsed and drained)
Instructions
- Preheat the oven to 425°F.
- In a medium bowl, whisk together the whole grain mustard, Dijon, maple syrup, cider vinegar, minced garlic, 2 tablespoons olive oil, and 1/4 teaspoon salt until well combined.
- Line a rimmed baking sheet with parchment paper. Arrange the pork tenderloins in the center and spoon half of the mustard sauce over the top, spreading it to coat the meat evenly. Set the pan aside at room temperature while you prepare the vegetables.
- Trim and halve the leek lengthwise, then rinse under cold water, fanning the layers to remove any grit. Thinly slice into half-moons and place in a large bowl. Add the diced butternut squash, black-eyed peas, 3 tablespoons olive oil, and 1 teaspoon salt. Toss gently to coat.
- Arrange the vegetable mixture in an even layer around the pork on the sheet pan. Transfer the pan to the oven and roast for 25 minutes, or until the pork begins to caramelize on top and registers around 140–145°F for medium-rare to medium.
- Remove the pan from the oven and transfer the pork to a cutting board to rest, loosely covered with foil. Redistribute the vegetables in a single layer and return the sheet pan to the oven. Roast the vegetables an additional 10 minutes, until caramelized and tender.
- Let the pork rest for 10 minutes, then thinly slice and arrange on a platter with the roasted squash, leeks, and peas. Serve with the remaining mustard sauce on the side.
Nutrition
Serving: 4
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!