Eosinophilic Esophagitis Friendly Sheet Pan Pork Tenderloin
Total time50 min
Prep time15 min
Cook time30 min
4.6(5)
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Learn more →Ingredients
4 servings
- 1 pork tenderloin (about 1 ¼ lb)
- 1 ½ lb baby potatoes, halved
- 12 oz green beans, trimmed
- 3 tbsp olive oil, divided
- 1 tsp salt
- ½ tsp black pepper
For the rub
- 2 tbsp dijon mustard
- 3 garlic cloves, minced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- ½ tsp smoked paprika
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with foil or leave unlined.
- 2
In a small bowl, stir together the Dijon mustard, minced garlic, dried rosemary, dried thyme, smoked paprika, 1 tbsp of the olive oil, 1/2 tsp of the salt, and 1/4 tsp of the black pepper until combined.
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