Honey Mustard Pork Tenderloin Traybake

Ingredients

• 600 g pork tenderloin (Trimmed of visible fat and cut into thick medallions or chunks)
• 600 g baby potatoes (Halved; quarter larger potatoes)
• 400 g tenderstem broccoli (Trimmed)
• 1 tbsp olive oil (For roasting)
• 2 tbsp Dijon mustard (For the glaze)
• 1 tbsp honey (For the sweet component of the glaze)
• 1 tbsp lemon juice (Freshly squeezed)
• 2 cloves garlic (Finely minced)
• 1 tsp dried thyme
• salt (To taste)
• black pepper (To taste)

Steps

1. 1

   Preheat the oven to 220°C/425°F, or 200°C/400°F with a fan. Line a large rimmed baking tray with parchment if desired.

2. 2

   Place the halved baby potatoes on the tray. Toss them with the olive oil, salt, and black pepper, arranging them cut-side down where possible.

3. 3

   Roast the potatoes for 20 minutes, until they are beginning to brown and feel almost tender when pierced with a knife.

4. 4

   While the potatoes roast, whisk together the Dijon mustard, honey, lemon juice, minced garlic, dried thyme, a pinch of salt, and black pepper in a small bowl until smooth.

5. 5

   Remove the tray from the oven. Add the pork tenderloin pieces and the tenderstem broccoli around the potatoes.

6. 6

   Pour or brush the honey mustard glaze over the pork and toss the broccoli lightly with any glaze and juices on the tray. Keep the pork in a single layer so it roasts rather than steams.

7. 7

   Return the tray to the oven and roast for 12–15 minutes, turning the broccoli once, until the pork is cooked through and reaches 63°C/145°F in the center, followed by a 3-minute rest. If preferred, cook pork to 71°C/160°F for a firmer, fully well-done result.

8. 8

   Rest the pork on the tray for 3–5 minutes so the juices redistribute. Taste the potatoes and broccoli for seasoning, then divide the pork, potatoes, broccoli, and pan glaze among four portions and serve hot.

Notes

The source description states approximately 47 g protein and under 400 calories per serving, but the pinned comment containing the exact recipe and macros was not provided. Nutritional values and quantities here are estimated from the dish description. For meal prep, cool portions promptly, refrigerate for up to 3 days, and reheat thoroughly until piping hot; the pork is best reheated gently to avoid drying out.

Nutrition per serving

• main
• high-protein
• low-calorie
• one-pan
• traybake
• roasted
• meal-prep
• midweek-dinner