Tips on how to Make Sheet Pan Pork Tenderloin

Put together. Preheat your oven to 425ºF. Preheating the oven is important to the success of this recipe. Grease a big rimmed sheet pan (about 18 x 13 inches) or coat it with nonstick spray.

Season the greens. Add the Brussels sprouts, apples, candy potatoes, and pink onions to the pan. Drizzle with olive oil, then season with salt and pepper; toss to coat. (In case you favor, you are able to do this in a big bowl as a substitute, after which switch the combination to your sheet pan.) Unfold the vegetable combination onto the pan, leaving an area within the center for the pork tenderloin.

Make the pork rub. Mix the olive oil with the seasonings in a small bowl. 

Season the pork tenderloin. Pat the pork dry; this helps the seasonings stick higher and provides the outside a pleasant crust. Rub the seasoning combination evenly over the pork, then place it on the sheet pan, positioning it lengthwise (confer with the picture).

Cook dinner. Place the pan within the oven and roast for 25 to half-hour, or till the pork reaches 145°F on an instant-read thermometer, and the greens are tender. Remember to learn the recipe tip under.

Make the glaze. Whereas your sheet pan dinner cooks, whisk collectively the maple syrup and Dijon.

End. Drizzle the glaze evenly over each the pork and the greens. Stir the greens in order that they’re all evenly coated. Let the pork tenderloin relaxation for five minutes, then slice and serve.

Recipe Variations

• Swap cabbage for the Brussels sprouts. In case you’re not a fan of Brussels sprouts, be at liberty to make use of cabbage as a substitute. Reduce half of a small head of cabbage into wedges. The outer leaves will fall off and get tremendous crispy! You possibly can use inexperienced beans, cauliflower, or broccoli, too.
• Use a pear as a substitute of an apple. Whereas apples (and applesauce) are the most typical fruit pairing with pork, pears are a pleasant change of tempo. Use a agency pear—Asian pears work particularly effectively.
• Make a honey mustard glaze. As an alternative of maple syrup, attempt mixing honey with the mustard as a substitute. This shall be a success with anybody who loves honey mustard rooster!

Serving Recommendations

Refrigerate: Switch the pork tenderloin and greens to an hermetic container and refrigerate for as much as 4 days. 

Freeze: You’ll be able to freeze this sheet pan pork tenderloin dinner in a freezer bag with the air pressed out or in an hermetic container. It’s going to preserve as much as 3 months, however notice that the greens shall be a bit mushier after freezing, thawing, and reheating.

Reheat: I like to recommend warming each the greens and pork in a nonstick skillet set over medium warmth, and coated with cooking spray or a splash of oil. Set the pork slices on one facet of the skillet and the greens on the opposite; stir the veggies and flip the pork slices till all the pieces’s evenly heated.

For the Vegetable Combination

• Preheat oven to 425°F. Frivolously grease a big rimmed sheet pan, or spray with nonstick cooking spray.

• On the sheet pan, toss Brussels sprouts, apples, candy potatoes, and onions with olive oil, salt and pepper. Unfold in a single layer, leaving an open house within the heart of the pan for the pork.

  8 ounces Brussels sprouts, trimmed and halved, 1 medium apple, cored and reduce into ½-inch chunks, 1 medium candy potato (about 14 ounces), peeled and reduce into ½-inch chunks, ½ pink onion, reduce into ½-inch chunks, 1 tablespoon olive oil, ½ teaspoon kosher salt, ¼ teaspoon coarse floor black pepper

• In a small bowl, stir collectively olive oil, garlic powder, paprika, sage, salt, and pepper.

  1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon dried rubbed sage, ½ teaspoon kosher salt, ¼ teaspoon coarse floor black pepper

• Pat pork tenderloin dry with paper towels. Rub the seasoning combine evenly over the pork tenderloin. Place lengthwise on the sheet pan.

  1.25 kilos pork tenderloin

• Roast for 25 to half-hour, or till a thermometer inserted into the pork reads 145°F (63 °C) and the greens are golden and tender (see cooking tip under).

• In the meantime, whisk collectively maple syrup and Dijon mustard in a small bowl.

  2 tablespoons pure maple syrup, 1 teaspoon Dijon mustard

• Drizzle the maple‑Dijon glaze over the pork, sprouts, apples and candy potatoes after you take away the pan from the oven. Frivolously stir the vegetable combination to coat it with the glaze.

• Let the pork relaxation 5 minutes earlier than slicing into medallions and serving.

1. Apple: Use a agency crisp apple, equivalent to Honeycrisp, Granny Smith, or Fuji. Keep away from apples that break down once they’re cooked. It may be peeled, in the event you favor.
2. Pork tenderloin: You’ll want one pork tenderloin, about 1 ¼ kilos. Search for pork that’s reddish-pink, slightly than pale. Don’t purchase pork loin by mistake. Pork loin and pork tenderloin are very completely different cuts.
3. Cooking tip: For greatest outcomes, you’ll want to reduce the apple and candy potatoes into ½-inch chunks, in order that they prepare dinner evenly. If the pork is completed earlier than the greens/apples, you’ll be able to take away it from the pan, and let it relaxation on a slicing board. Return the sheet pan to the oven to complete cooking the remainder of the components.
4. Storage: Leftover pork and greens might be refrigerated in a coated container for as much as 4 days, or frozen for as much as 3 months. For greatest outcomes, warmth in a skillet over medium warmth. Overheating might trigger the pork to get dry or powerful.

Energy: 366kcal, Carbohydrates: 32g, Protein: 33g, Fats: 12g, Saturated Fats: 3g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 7g, Trans Fats: 0.1g, Ldl cholesterol: 92mg, Sodium: 717mg, Potassium: 1085mg, Fiber: 6g, Sugar: 15g, Vitamin A: 8721IU, Vitamin C: 53mg, Calcium: 71mg, Iron: 3mg

Vitamin info is mechanically calculated, so ought to solely be used as an approximation.

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