Garlic Dijon Pork Tenderloin with Roasted Sweet Potato & Peppers


  • 1 lb Meyer Heritage Duroc Pork tenderloin
  • 1/4 cup Whole grain dijon mustard
  • 2 tbsps Honey
  • 3 cloves Garlic (minced)
  • 1 tbsp Olive oil
  • 2 Sweet potatoes (peeled, 1/4 inch dice)
  • 1 Poblano pepper (1/4 inch dice)
  • 1 Red bell pepper (1/4 inch dice)
  • 2 Scallions (sliced diagonal)
  • Salt and pepper to taste


1. Preheat oven to 400°F.

2. In a small bowl whisk together Dijon mustard, honey, garlic, salt, and pepper. Rub each pork tenderloin with the sauce until thoroughly coated.

3. Over high heat, add olive oil to large cast iron or oven-safe skillet. Sear tenderloin on each side, then add sweet potatoes, red bell pepper, and poblano to the skillet. Top with remaining sauce, place into oven. Roast until the pork reaches an internal temperature of 145°F, about 10 to 15 minutes. Let rest for 3 minutes before slicing and serving. Garnish with scallions.
(Courtesy of the National Pork Board, Des Moines, Iowa USA)