Heart Healthy
Cleanup is kept to an absolute minimum with the help of a sheet of aluminum foil. Just line a baking sheet with it, combine and roast the ingredients on it, then throw the foil away. There isn’t even a mixing bowl to wash.
Print Recipe
Dijon Pork with Potatoes and Carrots - Delicious Decisions
Cleanup is kept to an absolute minimum with the help of a sheet of aluminum foil. Just line a baking sheet with it, combine and roast the ingredients on it, then throw the foil away. There isn’t even a mixing bowl to wash.
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Servings:
4
Ingredients
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8 medium red potatoes -
4 medium carrots -
2 small onion -
1 medium green bell pepper -
1 medium red bell pepper -
2 medium garlic cloves -
1 Tbsp. olive oil -
1 lb. pork tenderloin -
1 1/2 Tbsp. Dijon mustard -
1/2 tsp. cracked black pepper -
2 tsp. olive oil -
1/2 tsp. salt
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 425°F. Line a baking sheet with aluminum foil. -
Put the potatoes, carrots, onions, bell peppers, and garlic on the baking sheet. Toss with 1 tablespoon oil. Arrange in a single layer, leaving enough room in the center for the pork. -
Spoon the mustard over the pork; spread evenly over the top and sides. Sprinkle with the pepper. Place the pork on the baking sheet. Tuck the thin end of the pork under for even cooking. -
Bake for 10 minutes. Stir the vegetables. Bake for 25 minutes, or until the pork is no longer pink in the center. Turn off the oven. Transfer the pork to a cutting board. Let stand for 3 minutes for easier slicing. -
Meanwhile, drizzle the remaining 2 teaspoons oil over the vegetables. Stir gently to coat. Sprinkle with the salt. Stir gently. Leave the vegetables in the oven to keep warm while you slice the pork.
Tip: Serving size 3 oz. pork plus 1 1/2 cups vegetables
Nutrition Facts
Dijon Pork with Potatoes and Carrots - Delicious Decisions
Calories
Protein
FiberNutrition Facts
| Calories | 341 | |
|---|---|---|
| Total Fat | 10.0 g | |
| Saturated Fat | 2.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.0 g | |
| Monounsaturated Fat | 6.0 g | |
| Cholesterol | 74 mg | |
| Sodium | 511 mg | |
| Total Carbohydrate | 37 g | |
| Dietary Fiber | 7 g | |
| Sugars | 12 g | |
| Protein | 29 g | |
-
Servings:
4
Ingredients
-
8 medium red potatoes -
4 medium carrots -
2 small onion -
1 medium green bell pepper -
1 medium red bell pepper -
2 medium garlic cloves -
1 Tbsp. olive oil -
1 lb. pork tenderloin -
1 1/2 Tbsp. Dijon mustard -
1/2 tsp. cracked black pepper -
2 tsp. olive oil -
1/2 tsp. salt
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 425°F. Line a baking sheet with aluminum foil. -
Put the potatoes, carrots, onions, bell peppers, and garlic on the baking sheet. Toss with 1 tablespoon oil. Arrange in a single layer, leaving enough room in the center for the pork. -
Spoon the mustard over the pork; spread evenly over the top and sides. Sprinkle with the pepper. Place the pork on the baking sheet. Tuck the thin end of the pork under for even cooking. -
Bake for 10 minutes. Stir the vegetables. Bake for 25 minutes, or until the pork is no longer pink in the center. Turn off the oven. Transfer the pork to a cutting board. Let stand for 3 minutes for easier slicing. -
Meanwhile, drizzle the remaining 2 teaspoons oil over the vegetables. Stir gently to coat. Sprinkle with the salt. Stir gently. Leave the vegetables in the oven to keep warm while you slice the pork.
Tip: Serving size 3 oz. pork plus 1 1/2 cups vegetables