Macro-Friendly Honey Dijon Pork
Equipment
- 1 Large sheet pan
- 1 Aluminum foil
- 1 Measuring cups and spoons
- 1 Small saucepan
- 1 whisk
Ingredients
- 1 lb Pork tenderloin, cooked and sliced
- 2 tbsp Olive oil
- 1 tsp Salt Divided
- 1 tsp tsp Black pepper Divided
- 4 cups Broccoli Florets
- 4 cups Red-skinned baby potatoes Cut into quarters
Honey Dijon Sauce
- 1/4 cup Honey
- 1 tbsp Whole grain mustard
- 1 tbsp Dijon mustard
- 2 cloves Garlic minced
- 1/2 cup Milk of choice
- 1 tbsp Cornstarch
Instructions
- Heat oven to 425F. Line a large baking sheet with parchment paper or foil.
- Spread red skin baby potatoes out onto the baking sheet. Drizzle with ½ tbsp olive oil and sprinkle with ¼ tsp salt and ¼ tsp pepper. Toss to evenly coat.
- Roast potatoes for 20 minutes, tossing halfway through.
- Remove potatoes from the oven, arrange potatoes on one half of the baking sheet and add the broccoli and sliced cooked pork to the other baking sheet. Drizzle broccoli with ½ tbsp olive oil and sprinkle with ¼ tsp salt and ¼ tsp pepper. Toss to evenly coat.
- Place potatoes, broccoli, and pork back into the oven and bake for 15 minutes, or until broccoli is roasted and pork is heated through.
- Meanwhile, make the honey dijon sauce by combining honey, mustards, and garlic into a small saucepan on medium heat. Add milk and whisk to combine. Bring to a simmer. Combine 1 tbsp cornstarch with 1 tbsp water. Pour into sauce and whisk until slightly thickened. Remove from heat and set aside.
- Remove potatoes, broccoli, and pork from the oven and arrange on a plate. Pour sauce onto the pork. Serve warm. Enjoy!
Nutrition
Calories: 386kcalCarbohydrates: 45gProtein: 29gFat: 10g
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