• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Appetizers & Bites
    • Mains
    • Sides
    • Salads & Dressings
    • Pizza
    • Soups & Stews
    • Breakfast & Brunch
    • Desserts
    • Drinks & Libations
    • Breads, Butters, and Jams
    • Sourdough
    • Sauces & Savory Condiments
    • Harry Potter
    • Recipe Index
  • Shop
    • Kitchen Tools
    • Pantry Staples
  • About
    • Contact
    • Privacy Policy
    • Disclosure Policy

Whip & Wander

menu icon
go to homepage
  • Recipes
  • About
  • Newsletter
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Newsletter
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Whip & Wander » Recipes » Mains

    Published: Mar 30, 2023 by Jenni · This post may contain affiliate links.

    Sheet Pan Horseradish Dijon Pork Tenderloin with Potatoes and Cabbage

    This page may contain affiliate links. Please see my full disclosure policy for details.
    Jump to Recipe·Print Recipe
    a sheet pan containing seasoned potatoes, cabbage, and slices of pork tenderloin with horseradish dijon sauce
    sliced pork tenderloin with horseradish dijon sauce on a sheet pan with sliced potatoes and cabbage
    a sheet pan dinner of pork tenderloin, cabbage, and potatoes
    caraway cabbage, pork tenderloin, and dilled potatoes on a sheet pan

    Looking for a quick and easy one-pan dinner idea? This Sheet Pan Horseradish Dijon Pork Tenderloin with Potatoes and Cabbage recipe is perfect for busy weeknights. Tender and juicy pork tenderloin, coated with a lightly peppery horseradish and dijon mustard sauce, crispy paprika dill potatoes, and savory caraway cabbage are all baked together at 400 degrees Fahrenheit on a single sheet pan, making for an easy and delicious meal in one hour!

    pork tenderloin with horseradish and dijon on top nestles between cabbage and potatoes
    Jump to:
    • What ingredients do you need to make this pork tenderloin sheet pan dinner recipe?
    • Pork tenderloin vs pork loin
    • Tips for making the best roast pork tenderloin
    • How to evenly cook pork tenderloin and vegetable sides on the same sheet pan
    • Step-by-step instructions for making sheet pan pork tenderloin:
    • Pork tenderloin cooking temp
    • What should I serve with pork tenderloin?
    • Can you freeze pork tenderloin after roasting?
    • What tools do I need to make this recipe?
    • Looking for more one-pan dinner recipes?
    • Sheet Pan Horseradish Dijon Pork Tenderloin with Potatoes and Cabbage
    The ingredients to make Sheet Pan Horseradish Dijon Pork Tenderloin with Potatoes and Cabbage resting on a white cloth

    What ingredients do you need to make this pork tenderloin sheet pan dinner recipe?

    • Pork tenderloin
    • Gold potatoes
    • Green cabbage
    • Horseradish (cream style)
    • Country Dijon mustard
    • Olive oil -- Sometimes I use this garlic-infused olive oil (or you can add garlic powder to taste if you'd like to optionally include garlic)
    • Paprika
    • Dried dill
    • Caraway seeds
    • Cracked black pepper
    • Kosher salt
    seasoned potato wedges resting on a sheet pan

    Pork tenderloin vs pork loin

    Pork tenderloin and pork loin come from different parts of the pig, and as such, have different characteristics that will require different preparations when cooking.

    Pork tenderloin is a long, thin muscle that runs along the spine of the pig. It is a very lean cut of meat with a mild flavor and a more tender texture than pork loin. Pork tenderloin is a popular choice for quick and easy weeknight dinners because the meat can be roasted, grilled, or sautéed quickly.

    Pork loin is a larger cut of meat that comes from the back of the pig. It is a lean cut but contains slightly more marbling than pork tenderloin, which can add flavor to the meat. Though it is often less tender than pork tenderloin, is still considered a tender cut of meat when cooked properly. Pork loin can be roasted whole or cut into chops or steaks for grilling or pan-frying.

    For this sheet pan pork recipe, I prefer using pork tenderloin as it cooks very quickly and is super flavorful and juicy when coated in horseradish and Dijon.

    a red basting brush resting ona. small dish of horseradish dijon sauce next to a sheet pan dinner

    Tips for making the best roast pork tenderloin

    How to make pork tenderloin that is super tender and juicy every time!

    • Generously salt the meat - Salt will not only help flavor the meat, but it helps to denature the proteins, allowing the crust to brown more easily and encouraging the meat to be more tender and juicy.
    • Dock the meat with a fork - I like to further tenderize pork tenderloin by docking holes in the meat with a fork before roasting. If you are worried that this might create holes for the juices to seep out, don't worry! Moisture lost when meat is cooked is due to muscle fibers contracting which is not greatly affected by poking some holes with a fork. In addition to tenderizing the meat, the small number of holes can help create space for the salt to season the meat more fully.
    • Do not overcook it - According to the USDA, pork tenderloin should be cooked to a minimum internal temperature of 145 degrees F and then rested for a minimum of 3 minutes before slicing. I think this is the ideal temperature for buttery soft pork with just a tiny bit pink in the center. You'll want to have a good meat thermometer on hand to test the temperature - This is a good meat thermometer!
    • Let it rest - Once the roasted pork tenderloin comes out of the oven it needs to rest for a minimum of 3 minutes, but I prefer letting it rest somewhere between 5 and 10 minutes for best results. If you are worried about the meat cooling off too much in that time, you can loosely tent it in foil to help keep the heat in a bit better.
    a quadrant of 4 images showing pork tenderloin being docked with a fork, seasoned, and basted with sauce

    How to evenly cook pork tenderloin and vegetable sides on the same sheet pan

    The potatoes will take longer to cook than both the pork tenderloin and the cabbage, so how do you use one pan to cook everything? In order to ensure your sheet pan pork tenderloin dinner is cooked evenly, I prefer to par-cook the potatoes on the pan first on their own before adding the pork tenderloin and cabbage to the pan to join them.

    Giving the potatoes a head start before adding the pork tenderloin and cabbage helps ensure that all of the ingredients have a chance to cook fully by the time the pork has reached its ideal temperature. I like to give the potatoes 20 minutes of roasting time evenly spread out on the pan by themselves, then add the pork tenderloin and cabbage for the final 25-30 minutes of roasting time.

    Step-by-step instructions for making sheet pan pork tenderloin:

    1. Preheat the oven. Line a baker's half-sheet pan with parchment paper and reserve to the side. Once the pork is trimmed of silverskin, allow it to rest at room temperature for about 30 minutes while you continue prepping the rest of the ingredients This helps take a bit of the chill off the meat so it roasts more evenly.
    2. Season and par-bake the potatoes. To the parchment-lined baking sheet, add the potato wedges. Drizzle with olive oil, then season with dried dill, paprika, kosher salt, and cracked black pepper. Toss by hand until oil and seasoning is well-dispersed then spread the potatoes evenly across the pan. Roast for 20 minutes then carefully remove from heat. Using a wooden spatula push the potatoes toward one corner of the pan. They should take up a little less than half of the pan.
    3. Add the remaining ingredients to the pan. Blot the rested pork tenderloin down with a paper towel to remove any excess liquid, then transfer the meat to the center of the pan alongside the potatoes. Arrange the sliced cabbage in the opposite corner of the pan to the potatoes. There should be potatoes on a little less than half of the pan, cabbage on a little less than half of the pan (opposite corner to the potatoes), with the pork tenderloin positioned in the center between the veggies (not on top of the veggies).
    4. Season the cabbage. Drizzle the cabbage with the remaining olive oil, then season it with caraway seeds, kosher salt, and cracked black pepper.
    5. Dock and season the pork. Using a fork, dock the top of the pork loin by pressing the tines down by atleast ½ inch into the meat. Dock evenly across the top of the meat atleast 15-20 times. Season with the remaining kosher salt and cracked black pepper.
    6. Baste the pork in sauce. In a small bowl, combine the horseradish and Dijon mustard. Using a silicone basting brush, brush the top of the pork tenderloin with the sauce evenly.
    7. Roast the pork and veggies together. Return the pan to the oven to continue roasting for 22-27 minutes or until the pork has reached a minimum internal temperature of 145 degrees Fahrenheit / 63 degrees Celcius.
    8. Rest and slice. Carefully remove the pork tenderloin from the pan and transfer it to a heat-proof cutting board to rest for a minimum of 3 minutes, or up to 10. I like to return the vegetables to the oven while the meat rests to keep them nice and warm. If you are worried about the meat cooling off too much for your preference while it rests, you can loosely tent it in foil to help keep the heat in a bit better. Once the meat is fully rested, remove the vegetables from the oven for the final time, slice the meat into ¾-1-inch slices, and serve warm.

    Pork tenderloin cooking temp

    To ensure that your pork tenderloin is cooked to perfection, it's important to maintain a consistent cooking temperature. For this roasted pork tenderloin recipe, we recommend roasting the meat at 400 degrees Fahrenheit / 205 degrees Celsius. This temperature allows the pork to cook evenly while also allowing the potatoes and cabbage to tenderize and roast to a crispy golden brown.

    a sheet pan filled with cabbage, sliced pork tenderloin, and potatoes

    What should I serve with pork tenderloin?

    I love serving this sheet pan pork tenderloin with budget-friendly vegetable sides: gold potatoes and green cabbage. If you prefer, you can swap in any veggies you like though. Some other vegetables that would pair well with this roasted pork recipe are:

    • Brussels sprouts
    • Green beans
    • Asparagus - Asparagus cooks quickly, so pop these in during the final 15-20 minutes of roasting for best results.
    • Radish - These are slightly peppery when roasted and make a wonderful swap for potatoes.
    • Carrots
    • Cauliflower or romanesco
    • Broccoli or broccolini
    • Bell peppers
    • Onions
    • Other varieties of potatoes - Russet or sweet potatoes would be delicious.
    • Other varieties of cabbage - Prefer savoy or red cabbage? Either would be delicious in this recipe.

    Can you freeze pork tenderloin after roasting?

    Yes, pork tenderloin can be frozen after roasting for up to 3 months. Allow the pork to fully cool to room temperature, wrap it tightly in aluminum foil or plastic wrap then place in a freezer-safe bag or container. Frozen pork can be thawed in the refrigerator overnight before reheating it to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).

    a sliced pork tenderloin nestled between seasoned cabbage and potato wedges on a sheet pan

    What tools do I need to make this recipe?

    • A cutting board
    • A chef's knife
    • A scale
    • Measuring spoons
    • A baker's half-sheet pan lined with parchment paper
    • A small bowl
    • A silicone basting brush
    • A meat thermometer

    Are you looking to upgrade your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

    dilled potato wedges, horseradish dijon pork tenderloin, and caraway cabbage on a sheet pan

    Looking for more one-pan dinner recipes?

    Love this recipe for Sheet Pan Horseradish Dijon Pork Tenderloin with Potatoes and Cabbage? Here are some more of my favorite one-pan or one-pot meals for busy weeknights:

    • Anchovy Chicken Thighs with Green Olives and Potatoes
    • Chicken Poblano Chili
    • Chili with Butternut Squash
    • Pressure Cooker Black Bean Soup
    • French Lentil Soup
    • Chunky Tomato Basil Soup
    • Clam Chowder with Jalpeno and Corn
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    pork tenderloin with horseradish and dijon on top nestles between cabbage and potatoes

    Sheet Pan Horseradish Dijon Pork Tenderloin with Potatoes and Cabbage

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
    • Author: Jenni
    • Prep Time: 15 minutes
    • Cook Time: 45 minutes
    • Total Time: 1 hour
    • Yield: 4 servings 1x
    • Category: Mains
    • Method: Oven
    • Cuisine: American
    • Diet: Gluten Free
    Print Recipe
    Pin Recipe

    Description

    Looking for a quick and easy one-pan dinner idea? This Sheet Pan Horseradish Dijon Pork Tenderloin with Potatoes and Cabbage recipe is perfect for busy weeknights. Tender and juicy pork tenderloin, coated with a lightly peppery horseradish and dijon mustard sauce, crispy paprika dill potatoes, and savory caraway cabbage are all baked together at 400 degrees Fahrenheit on a single sheet pan, making for an easy and delicious meal in one hour!


    Ingredients

    Scale
    • 1-1 ¼ lb pork tenderloin, trimmed of silverskin
    • 1 ½ lb gold potatoes, cut into thin wedges
    • 3 tbsp olive oil, divided (I sometimes use this garlic-infused olive oil)*
    • 1 ¼ tsp dried dill, divided
    • ¼ tsp paprika
    • 2 tsp kosher salt, divided, plus more to taste
    • 1 tsp cracked black pepper, divided, plus more to taste
    • 1 lb green cabbage, thinly sliced
    • ¼-½ teaspoon caraway seeds
    • 2 tbsp horseradish (cream style)
    • 2 tbsp country Dijon mustard (can sub for stone ground mustard)

    Instructions

    1. Preheat the oven to 400 degrees Fahrenheit / 205 degrees Celsius. Line a baker's half-sheet pan with parchment paper and reserve to the side. Once the pork is trimmed of silverskin, allow it to rest at room temperature for about 30 minutes while you continue prepping the rest of the ingredients This helps take a bit of the chill off the meat so it roasts more evenly.
    2. To the parchment-lined baking sheet, add the potato wedges. I like to take a paper towel and lightly blot them down to remove any excess water so they brown better. Drizzle with 1 ½ tablespoon olive oil, then season with ¾ teaspoon dried dill, ¼ teaspoon paprika, 1 teaspoon of kosher salt, and ¼ teaspoon of cracked black pepper. Toss by hand until oil and seasoning is well-dispersed then spread the potatoes evenly across the pan. Roast for 20 minutes then carefully remove from heat. Using a wooden spatula push the potatoes toward one corner of the pan. They should take up a little less than half of the pan.
    3. Blot the rested pork tenderloin down with a paper towel to remove any excess liquid, then transfer the meat to the center of the pan alongside the potatoes. Arrange the sliced cabbage in the opposite corner of the pan to the potatoes. There should be potatoes on a little less than half of the pan, cabbage on a little less than half of the pan (opposite corner to the potatoes), with the pork tenderloin positioned in the center between the veggies (not on top of the veggies).
    4. Drizzle the cabbage with the remaining 1 ½ tablespoon olive oil, then season it with ¼-1/2 teaspoon caraway seeds (per your preference), ½ teaspoon kosher salt, and ¼ teaspoon cracked black pepper.
    5. Using a fork, dock the top of the pork loin by pressing the tines down by atleast ½ inch into the meat. Dock evenly across the top of the meat atleast 15-20 times. Season with the remaining ½ teaspoon kosher salt and remaining ½ teaspoon cracked black pepper.
    6. In a small bowl, combine the horseradish and Dijon mustard. Using a silicone basting brush, brush the top of the pork tenderloin with the sauce evenly.
    7. Return the pan to the oven to continue roasting for 22-27 minutes or until the pork has reached a minimum internal temperature of 145 degrees Fahrenheit / 63 degrees Celcius.
    8. Carefully remove the pork tenderloin from the pan and transfer it to a heat-proof cutting board to rest for a minimum of 3 minutes, or up to 10. I like to return the vegetables to the oven while the meat rests to keep them nice and warm. If you are worried about the meat cooling off too much for your preference while it rests, you can loosely tent it in foil to help keep the heat in a bit better. Once the meat is fully rested, remove the vegetables from the oven for the final time, slice the meat into ¾-1-inch slices, and serve warm.

    Notes

    Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

    A measurement of 1 lb or (4 oz per serving) of pork tenderloin was used when the nutrition information was calculated.

    *I sometimes swap traditional olive oil for garlic-infused olive oil. You do not have to do this if it's not readily accessible to you. The dish is lovely without garlic, but if you'd like to include it (and don't have garlic oil in your pantry) you can season the potatoes with a dash of garlic powder to taste.


    Nutrition

    • Serving Size: 1 serving
    • Calories: 401
    • Sugar: 6 g
    • Sodium: 1417 mg
    • Fat: 14 g
    • Saturated Fat: 2 g
    • Carbohydrates: 43 g
    • Fiber: 6 g
    • Protein: 28 g
    • Cholesterol: 60 mg

    Did you make this recipe?

    Tag @whipandwander on Instagram and hashtag it #whipandwander

    « Twice-Baked Colcannon Potatoes
    Smashed Potatoes with Lemon Dill Cream Sauce »

    Reader Interactions

    Comments

    1. Karen says

      March 18, 2025 at 8:40 am

      I made this last night for St. Patrick's day. The flavors were great, never put dill and paprika together, but it was wonderful.
      Only problem was timing. Potatoes were done too early and Cabbage was charring by the time the tenderloin was done.
      Maybe it's my oven?

      Reply
      • Jenni says

        May 08, 2025 at 12:11 pm

        Karen, I'm so glad you enjoyed the flavor combo—dill and paprika are such an underrated pairing! Timing can definitely vary depending on the oven (some can easily run a few degrees hot), and the size of the pork tenderloin plays a big role too—thicker cuts will take longer to cook, which can throw off the timing for the veggies. The cabbage is meant to get a bit of char for flavor, but if it starts to go past your preference, you can tent it with foil or pull it early while the pork finishes. I really appreciate you trying the recipe and sharing your experience!

        Reply
    2. Sue says

      January 09, 2025 at 10:50 am

      Really loved this recipe. Even my husband, who is not a fan of horseradish or cabbage, loved it. Made as directed, only I did not have the creamed style horseradish so I used the regular prepared course cut prepared horseradish (what I had in the fridge) and a little mayo. Will make again.

      Reply
      • Jenni says

        January 13, 2025 at 11:36 am

        Sue, Thank you so much for the kind words! I’m thrilled to hear you and your husband enjoyed the recipe—especially since horseradish and cabbage aren't his usual favorites. 😊 Using regular prepared horseradish and a little mayo sounds like a smart adjustment, and I’m happy to hear it worked out so well. I hope it’s one you’ll come back to again!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Pleased to meet you, I’m Jenni!

    Welcome to my little slice of the web where I share recipes for food, travel, books, and life!

    More about me →

    What to Make Right Now

    • a large white bowl with Southwest Pasta Salad resting on a gauzy green cloth with wooden salad servers
      Southwest Pasta Salad
    • a gold spoon scooping up roasted salmon topped with fresh herbs and feta
      Roasted Salmon with Feta and Herbs
    • A big white bowl filled Curried Chicken Salad on an orange cloth with salad servers
      Curried Chicken Salad
    • a white bowl with Spicy Kimchi Ahi Poke and a gold fork inside
      Spicy Kimchi Ahi Poke

    It's Big Salad Season

    • BBQ Chicken Salad in a large white bowl with a jar of buttermilk jalapeno ranch dressing on the side
      BBQ Chicken Salad with Buttermilk Jalapeno Ranch
    • A Burger Salad with Meatballs, a bowl of Special Sauce, and a plate of blue cheese
      Burger Salad with Cheese-Stuffed Meatballs and Special Sauce
    • A large white bowl filled with bbq pulled pork salad resting on a green cloth with peaches next to the bowl
      BBQ Pulled Pork Salad with Peaches and Cornbread Croutons
    • Tuna Salad Nicoise on a large white platter sitting on a wooden surface with salaf serving utensils resting to the right of the platter
      Tuna Nicoise Salad (Salade Niçoise)

    Summer Salads to Serve on the Side

    • strawberry peach salad on a white platter resting on a white towel
      Strawberry Peach Summer Salad with Basil Walnut Pesto
    • Wedge Salad with Horseradish Blue Cheese Dressing on a deep white plate
      Wedge Salad with Horseradish Blue Cheese Dressing
    • Arugula Salad with Calabrian Chili Oil, Lemon, and Parmesan on a white plate resting on a green cloth
      Arugula Salad with Calabrian Chili Oil, Lemon, and Parmesan
    • two white bowls with Caesar Salad with Spicy Roasted Chickpeas, Jammy Eggs, and Avocado, a small plate of lemons on the side
      Caesar Salad with Spicy Roasted Chickpeas, Jammy Eggs, and Avocado

    The Best Sandwiches Ever

    • a Prosciutto and Cheese Sandwich with Chili Fig Jam resting n a white plate on an orange cloth
      Prosciutto and Cheese Sandwich with Chili Fig Jam
    • an open baguette with onion, arugula, eggs, tapenade, tuna salad, tomatoes
      French Tuna Sandwich (Pan Bagnat)
    • an Italian Deli Sandwich on a white plate on a green cloth
      Italian Deli Sandwich
    • a closeup of a baguette with romesco sauce, arugula, and roast beef peeking out
      Roast Beef Sandwich with Romesco and Arugula

    Popular Recipes

    • a hand pulling a square of cheesy pizza from its tray
      Easy Same-Day Pizza Dough
    • a cast iron skillet with corn bread next to a plate with a slice of cornbread and pat of butter
      Brown Butter Buttermilk Skillet Cornbread
    • a white bowl with instant pot artichokes and lemon wedges in a copper dish
      Pressure Cooker Artichokes
    • a wooden spoon resting in a skillet full of Pasta with Olive Tapenade on a dark teal cloth
      Pasta with Olive Tapenade

    Make it a Pizza Night with These Delicious Recipes

    • a hand grabbing a slice of Peach, Corn, and Jalapeno Pizza with Honey off of a baking tray
      Peach, Corn, and Jalapeno Pizza with Honey
    • A slice of pepperoni and cheese pizza on a zucchini pizza crust being pulled off of a tray by a hand
      Zucchini Pizza Crust
    • a hand pulling a slice of White Clam Pizza off of a baking sheet
      White Clam Pizza
    • square slizes of BBQ Chicken Pizza on a sheet pan
      BBQ Chicken Pizza

    Bright & Easy Brunch Dishes

    • breakfast tacos on a white plate with cilantro and eggs
      Green Chili Breakfast Tacos
    • Peaches and fresh whipped cream on top of a Buttermilk Dutch Baby in a cast iron skillet resting on a wooden surface
      Buttermilk Dutch Baby
    • three plate with slices of kitchen sink frittata resting on a tan cloth
      Kitchen Sink Frittata
    • Blueberry sauce ont op of a stack of pancakes that have been cut into resting on a lilac cloth
      Sourdough Discard Buttermilk Pancakes

    Sweet Summer Treats

    • baked spiced peach crumble bars with almonds on top
      Spiced Peach Crumble Bars (Gluten-Free & Refined Sugar-Free)
    • Buttermilk Peach Pie Ice Cream in a glass pan resting on a cloth with two fresh peaches nearby
      Buttermilk Peach Pie Ice Cream
    • several plates with slices of pound cake, topped with whipped cream and berries on a neutral back ground
      Perfect Pound Cake
    • a harry potter book sitting next to a glass dish of strawberry buttermilk ice cream with a metal ice cream scoop and two cones resting in the dish. a bowl of strawberries resting nearby
      Molly Weasley's Strawberry Buttermilk Ice Cream

    Flavor Boosters: Sauces, Dressings & Condiments

    • Romesco Sauce in a dark green bowl with a gold spoon resting in the bowl
      Romesco Sauce
    • A gold spoon drizzling Special Sauce into a small brown bowl
      Special Sauce
    • Buttermilk Jalapeno Ranch Dressing in a glass jar with a gold spoon resting in the jar and everything resting on a green cloth
      Buttermilk Jalapeno Ranch Dressing
    • caesar salad dripping off of a spoon into a glass jar
      Greek Yogurt Caesar Dressing

    Magical Harry Potter Recipes

    • a loaf pan of ice cream resting next to a harry potter book on orange cloths
      Butterbeer Ice Cream
    • a pink and green iced chocolate birthday cake sitting on a wooden cake stand with a harry potter cook, a cake server, and a dark teal down nearby
      Harry Potter's Sticky Chocolate Birthday Cake (Gluten-Free)
    • a wooden surface with a white bowl filled with lemon slices and lemon ice pops ona blue towel, a harry potter book resting next to the bowl
      Lemon Ice Pops (Harry Potter-Inspired)
    • wooden tray, gillywater, glasses, white towel, mint, lime
      Gillywater

    Pleased to meet you, I’m Jenni!

    Welcome to my little slice of the web where I share recipes for food, travel, books, and life!

    More about me →

    What to Make Right Now

    • a large white bowl with Southwest Pasta Salad resting on a gauzy green cloth with wooden salad servers
      Southwest Pasta Salad
    • a gold spoon scooping up roasted salmon topped with fresh herbs and feta
      Roasted Salmon with Feta and Herbs
    • A big white bowl filled Curried Chicken Salad on an orange cloth with salad servers
      Curried Chicken Salad
    • a white bowl with Spicy Kimchi Ahi Poke and a gold fork inside
      Spicy Kimchi Ahi Poke

    It's Big Salad Season

    • BBQ Chicken Salad in a large white bowl with a jar of buttermilk jalapeno ranch dressing on the side
      BBQ Chicken Salad with Buttermilk Jalapeno Ranch
    • A Burger Salad with Meatballs, a bowl of Special Sauce, and a plate of blue cheese
      Burger Salad with Cheese-Stuffed Meatballs and Special Sauce
    • A large white bowl filled with bbq pulled pork salad resting on a green cloth with peaches next to the bowl
      BBQ Pulled Pork Salad with Peaches and Cornbread Croutons
    • Tuna Salad Nicoise on a large white platter sitting on a wooden surface with salaf serving utensils resting to the right of the platter
      Tuna Nicoise Salad (Salade Niçoise)

    Summer Salads to Serve on the Side

    • strawberry peach salad on a white platter resting on a white towel
      Strawberry Peach Summer Salad with Basil Walnut Pesto
    • Wedge Salad with Horseradish Blue Cheese Dressing on a deep white plate
      Wedge Salad with Horseradish Blue Cheese Dressing
    • Arugula Salad with Calabrian Chili Oil, Lemon, and Parmesan on a white plate resting on a green cloth
      Arugula Salad with Calabrian Chili Oil, Lemon, and Parmesan
    • two white bowls with Caesar Salad with Spicy Roasted Chickpeas, Jammy Eggs, and Avocado, a small plate of lemons on the side
      Caesar Salad with Spicy Roasted Chickpeas, Jammy Eggs, and Avocado

    The Best Sandwiches Ever

    • a Prosciutto and Cheese Sandwich with Chili Fig Jam resting n a white plate on an orange cloth
      Prosciutto and Cheese Sandwich with Chili Fig Jam
    • an open baguette with onion, arugula, eggs, tapenade, tuna salad, tomatoes
      French Tuna Sandwich (Pan Bagnat)
    • an Italian Deli Sandwich on a white plate on a green cloth
      Italian Deli Sandwich
    • a closeup of a baguette with romesco sauce, arugula, and roast beef peeking out
      Roast Beef Sandwich with Romesco and Arugula

    Popular Recipes

    • a hand pulling a square of cheesy pizza from its tray
      Easy Same-Day Pizza Dough
    • a cast iron skillet with corn bread next to a plate with a slice of cornbread and pat of butter
      Brown Butter Buttermilk Skillet Cornbread
    • a white bowl with instant pot artichokes and lemon wedges in a copper dish
      Pressure Cooker Artichokes
    • a wooden spoon resting in a skillet full of Pasta with Olive Tapenade on a dark teal cloth
      Pasta with Olive Tapenade

    Make it a Pizza Night with These Delicious Recipes

    • a hand grabbing a slice of Peach, Corn, and Jalapeno Pizza with Honey off of a baking tray
      Peach, Corn, and Jalapeno Pizza with Honey
    • A slice of pepperoni and cheese pizza on a zucchini pizza crust being pulled off of a tray by a hand
      Zucchini Pizza Crust
    • a hand pulling a slice of White Clam Pizza off of a baking sheet
      White Clam Pizza
    • square slizes of BBQ Chicken Pizza on a sheet pan
      BBQ Chicken Pizza

    Bright & Easy Brunch Dishes

    • breakfast tacos on a white plate with cilantro and eggs
      Green Chili Breakfast Tacos
    • Peaches and fresh whipped cream on top of a Buttermilk Dutch Baby in a cast iron skillet resting on a wooden surface
      Buttermilk Dutch Baby
    • three plate with slices of kitchen sink frittata resting on a tan cloth
      Kitchen Sink Frittata
    • Blueberry sauce ont op of a stack of pancakes that have been cut into resting on a lilac cloth
      Sourdough Discard Buttermilk Pancakes

    Sweet Summer Treats

    • baked spiced peach crumble bars with almonds on top
      Spiced Peach Crumble Bars (Gluten-Free & Refined Sugar-Free)
    • Buttermilk Peach Pie Ice Cream in a glass pan resting on a cloth with two fresh peaches nearby
      Buttermilk Peach Pie Ice Cream
    • several plates with slices of pound cake, topped with whipped cream and berries on a neutral back ground
      Perfect Pound Cake
    • a harry potter book sitting next to a glass dish of strawberry buttermilk ice cream with a metal ice cream scoop and two cones resting in the dish. a bowl of strawberries resting nearby
      Molly Weasley's Strawberry Buttermilk Ice Cream

    Flavor Boosters: Sauces, Dressings & Condiments

    • Romesco Sauce in a dark green bowl with a gold spoon resting in the bowl
      Romesco Sauce
    • A gold spoon drizzling Special Sauce into a small brown bowl
      Special Sauce
    • Buttermilk Jalapeno Ranch Dressing in a glass jar with a gold spoon resting in the jar and everything resting on a green cloth
      Buttermilk Jalapeno Ranch Dressing
    • caesar salad dripping off of a spoon into a glass jar
      Greek Yogurt Caesar Dressing

    Magical Harry Potter Recipes

    • a loaf pan of ice cream resting next to a harry potter book on orange cloths
      Butterbeer Ice Cream
    • a pink and green iced chocolate birthday cake sitting on a wooden cake stand with a harry potter cook, a cake server, and a dark teal down nearby
      Harry Potter's Sticky Chocolate Birthday Cake (Gluten-Free)
    • a wooden surface with a white bowl filled with lemon slices and lemon ice pops ona blue towel, a harry potter book resting next to the bowl
      Lemon Ice Pops (Harry Potter-Inspired)
    • wooden tray, gillywater, glasses, white towel, mint, lime
      Gillywater

    Footer

    ↑ back to top

    Recipes

    • Appetizers
    • Mains
    • Sides
    • Brunch
    • Desserts
    • Pizza
    • Harry Potter
    • Sourdough

    Whip & Wander

    Copyright © 2024 Whip & Wander. All Rights Reserved.

    Privacy Policy / Disclosures

    As an Amazon Associate I earn from qualifying purchases.

    More to consume

    • About
    • Contact
    • Newsletter
    • Shop Tools
    • Shop Pantry
    167 shares
    • 4
    167 shares
    • 4