Roasted Pork Tenderloin and Vegetables with Mustard-Cream Sauce and Rice and Quinoa Pilaf

Servings:
Roasted Pork Tenderloin and Vegetables with Mustard-Cream Sauce and Rice and Quinoa Pilaf 4.56/5 (9 votes)

Don't let the long list of ingredients discourage you. First of all, you probably have most of them in your pantry. And it's as simple as combining them and sprinkling on the pork. Then, while the pork and vegetables roast in the oven, pour yourself a glass of wine and prepare your Mustard-Cream Sauce - a secret sauce if there ever was one! We shared this meal with friends and it was delicious!! Enjoy! (Please excuse the iPhone photo.)

Spice Roasted Pork Tenderloin and Vegetables with Mustard-Cream Sauce

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground red pepper
  • 1 1/2 pound pork tenderloin
  • 1 tablespoon olive oil
  • 2 cups zucchini, chopped
  • 2 cups yellow squash, chopped
  • 1 cup red onion, chopped
  • 1 red bell pepper, chopped
  • 8 ounces mushrooms, stemmed and quartered
  • 2 tablespoons olive oil
  • Mustard-Cream Sauce
  • 2 tablespoons shallot, minced
  • 1 teaspoon olive oil
  • 1 clove garlic, minced or pressed
  • 1/2 cup dry white wine
  • 2 tablespoons Country Style Mustard, or Dijon
  • 1 teaspoon sugar
  • 1/2 cup sour cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper

DIRECTIONS

  1. Preheat oven to 500.
  2. Combine spices in a small bowl.
  3. Rub tenderloin with olive oil and place in the center of a foil lined rimmed baking sheet.
  4. Sprinkle all sides with the spice mixture.
  5. Transfer pork to the oven and let roast for 15 minutes.
  6. Toss the vegetables with remaining olive oil.
  7. Remove from the pork from the oven, reduce heat to 425, add vegetables to the sheet and return to the oven.
  8. Roast for 20-25 minutes or until vegetables are tender and pork reaches an internal temperature of at least 150 degrees.
  9. While that cooks, prepare the Mustard-Cream Sauce.
  10. In a small pan, heat olive oil over medium high until it begins to shimmer. Add shallot and let cook until tender - about 2-3 minutes.
  11. Add garlic and let cook just a minute or two.
  12. Stir in wine, mustard, and sugar. Bring to a boil, reduce to a simmer and let cook until reduced to about half it's original volume.
  13. Stir in sour cream and salt and pepper.
  14. Let the pork rest about 5 minutes before slicing.
  15. Serve pork and vegetables drizzled with Mustard-Cream Sauce.

Nutritional Information

Serving Size 487g Calories 500 Fat 24 Sat Fat 7 Sodium 1094 Carbs 15 Sugars 7 Fiber 3 Protein 50.

Rice and Quinoa Pilaf

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 tablespoon olive oil
  • 2 tablespoons shallot, minced
  • 1 cup jasmine rice
  • 1/2 cup quinoa
  • 3 cups chicken stock
  • kosher salt and pepper, to taste

DIRECTIONS

  1. Heat olive oil in a lidded pot over medium high heat. When the oil begins to shimmer, add shallot. Cook until tender - about 2-3 minutes.
  2. Add rice, quinoa, and stock. Bring to a boil, reduce to simmer, cover and let cook for 20 minutes.
  3. Remove lid, fluff with a fork, and season with salt and pepper.

Nutritional Information

Serving Size 142g Calories 215 Fat 5 Sat Fat 0 Sodium 193 Carbs 38 Sugars 0 Fiber 1 Protein 5.

NOTES

KID NOTE: Serve the sauce on the side.

VEGETARIAN TIP: Skip the pork. Add additional vegetables and sprinkle with spice mixture.

GLUTEN MODIFICATIONS: Gluten free as written.

3 Comments

  1. Mary says:

    This is sauce is amazing and would be great on chicken too! I love putting the quinoa with the rice! I plan do this more often. Same effort!!!

  2. Whitsell says:

    Really yummy, but the prep time with all the chopping is closer to 40 minutes.

  3. Dawn says:

    Yum! A new favorite. I used coconut milk and Kelley’s mustard (that I got for Christmas and I would eat straight from the jar!) for the sauce. I only used mushrooms and zucchini for the veggies and it was easy (see Whitsell’s comment).

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