Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons whole grain mustard
  • 2 tablespoons Dijon mustard
  • 2 tablespoons maple syrup
  • 2 tablespoons cider vinegar
  • 1 large garlic clove, finely minced
  • Olive oil
  • Sea salt
  • 2 pounds pork tenderloin (about 2 loins)
  • 1 leek, dark green section trimmed
  • 4 cups finely diced butternut squash (from one 2-pound squash)
  • 2 cups cooked black eyed peas (from one 15-ounce can, rinsed and drained)

Instruction

  • Preheat the oven to 425 degrees F.
  • In a medium mixing bowl, combine the mustards, maple syrup, cider vinegar, garlic, 2 tablespoons olive oil, and 1/4 teaspoon salt.
  • Line a rimmed baking sheet with parchment paper. Arrange the pork tenderloin in the center and spoon half the mustard sauce over the top. Using a spatula (or your hands!), slather it over the pork and make sure it’s in every nook and cranny. Set aside at room temperature.
  • Half the leeks lengthwise and rise them under cold water, fanning out the layers to make sure any grit gets washed off. Thinly slice into half-moons and transfer to a large mixing bowl. Add the squash, black eyed peas, 3 tablespoons olive oil and 1 teaspoon salt. Arrange in an even layer around the pork and transfer the sheet pan to the oven.
  • Roast the pork for 25 minutes, or until lightly caramelized on the top. Remove the pan from the oven and transfer the pork to a cutting board to rest under foil.
  • Redistribute the vegetables in an even layer and return to the oven to roast until caramelized, another 10 minutes.
  • Once it's rested for 10 minutes, thinly slice the pork and transfer to a serving platter alongside the vegetables. Serve with the remaining sauce on the side.