Honey Mustard Pork Tenderloin Traybake

High protein, low calorie, juicy pork tenderloin roasted with baby potatoes, tenderstem broccoli, and a sweet mustard glaze.

By @slimming.gym.and.gin

Original recipe source

Honey Mustard Pork Tenderloin Traybake

Cook time: 30 minutes

Servings: 3

Ingredients

  • 550 g Pork Tenderloin Fillet
  • 2 Tsp Paprika
  • 1 Tsp Garlic Powder
  • 2 Tsp Oregano, Dried
  • 2 Tsp Parsley, Dried
  • 1 Pinch Black Pepper, Ground
  • 500 g Baby Potatoes, Chopped
  • 1 Spray Low Calorie Cooking Oil Spray
  • 200 ml Zero Salt Stock Chicken
  • 1 Tbsp English Mustard
  • 2 Tbsp Wholegrain Mustard
  • 2 Tbsp Runny Honey
  • 1 Tbsp Worcestershire Sauce
  • 1 Tsp Cornflour
  • 200 g Tenderstem Broccoli
  • 1 Bunch Parsley, Fresh

Instructions

  1. Preheat oven to 200°C (180°C fan).
  2. Place the pork onto a tray and season with smoked paprika, garlic granules, oregano, dried parsley, and black pepper. Rub the seasoning in to coat.
  3. Scatter the chopped baby potatoes around the pork and lightly coat with low-calorie cooking oil spray.
  4. Transfer to the oven and bake for 10 minutes.
  5. Meanwhile, whisk together the chicken stock, both mustards, honey, Worcestershire sauce, and the cornflour slurry. Pour the sauce evenly over the pork and potatoes.
  6. Return to the oven and bake for a further 15–20 minutes (or until the pork reaches an internal temperature of 63–65°C) adding the broccoli to the tray for the final 8 minutes of cooking time.
  7. Remove the pork and rest before slicing.
  8. Finish with freshly chopped parsley and serve. Enjoy!
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