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pork tenderloin with horseradish and dijon on top nestles between cabbage and potatoes

Sheet Pan Horseradish Dijon Pork Tenderloin with Potatoes and Cabbage

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  • 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

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 1/4 lb pork tenderloin, trimmed of silverskin
  • 1 1/2 lb gold potatoes, cut into thin wedges
  • 3 tbsp olive oil, divided (I sometimes use this garlic-infused olive oil)*
  • 1 1/4 tsp dried dill, divided
  • 1/4 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
  • 1/4-1/2 tsp 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 1/2 tbsp olive oil, then season with 3/4 tsp dried dill, 1/4 tsp paprika, 1 tsp of kosher salt, and 1/4 tsp 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 1/2 tbsp olive oil, then season it with 1/4-1/2 tsp caraway seeds (per your preference), 1/2 tsp kosher salt, and 1/4 tsp cracked black pepper.
  5. Using a fork, dock the top of the pork loin by pressing the tines down by atleast 1/2 inch into the meat. Dock evenly across the top of the meat atleast 15-20 times. Season with the remaining 1/2 tsp kosher salt and remaining 1/2 tsp 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 3/4-1-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

Find it online: https://whipandwander.com/sheet-pan-horseradish-dijon-pork-tenderloin/