Sheet Pan Pork Tenderloin with Creamy Mustard Sauce
and smashed potatoes / roasted brussels sprouts
Ingredients
- Brussels sprouts - 1 lb
- Potatoes, baby or new - 1 lb
- Oil, olive - 1 Tbsp + 2 Tbsp + 2 Tbsp
- Pork tenderloin - 1 lb
- Italian seasoning - 2 tsp
- Paprika - 1 tsp
- Salt - 1 tsp
- Black pepper - 1/2 tsp
- Green onions - 1 stalk, chopped, white and green parts combined
- Sour cream - 1/2 cup (sub plain or Greek yogurt)
- Mustard, Dijon - 2 tsp (use large grain if you have it)
- Vinegar, sherry - 1 tsp (sub apple cider vinegar)
Nutrition Facts
Prep
- Brussels sprouts - Slice brussels sprouts in half. (Can be done up to 5 days ahead)
- Boil potatoes - Bring a large stock pot of salted water to a boil. Add potatoes and boil until potatoes are very tender and easily pierced with a fork, 10 to 15 minutes. Drain. If prepping ahead, toss potatoes with some olive oil before refrigerating. (Can be done up to 3 days ahead)
- Green onions - Chop green onions and combine white and green parts. (Can be done up to 2 days ahead)
- Make creamy mustard sauce - Combine green onions, sour cream, mustard and vinegar. (Can be done up to 2 days ahead)
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Make
- Heat oven to 450F / 232C. Set out two sheet pans.
- While oven heats, toss brussels sprouts with first part of olive oil and some salt and pepper. Spread out on one sheet pan. Nestle pork tenderloin in the center of brussels sprouts. Tenderize pork with a fork. Combine Italian seasoning, paprika, salt and black pepper. Rub seasoning on all sides of pork.
- Transfer brussels sprouts and pork to oven and roast for 20 to 22 minutes or until sprouts are tender and pork reaches 145F / 63C.
- Meanwhile, brush second sheet pan with second part of olive oil (add more if needed to completely cover the bottom of the pan). Spread potatoes out over pan. Use a potato masher or fork to flatten / mash the potatoes. Brush the tops of the potatoes with third part of olive oil. Season potatoes generously with some salt and pepper. Transfer pan to oven and roast potatoes until golden and crisp on the top, 18 to 20 minutes.
- When pork is finished, transfer to a cutting board and let rest, covered, for 5 minutes. (If you’d like the brussels sprouts more tender and / or the potatoes more golden brown, you can continue roasting them while the pork rests.)
- Slice pork and serve with potatoes and brussels sprouts. Serve creamy mustard sauce on the side - it’s great for dipping everything! Enjoy!
Nutrition Facts
Reviews
Ratings
Most Helpful
This pork is amazing. I used to get the pre-marinated pork tenderloins and I was really missing the mark as this is clearly the way to go. And I loved the mustard sauce. This felt like a company worthy dinner, with a weeknight time commitment.
1 Helpful59 reviews
I only tried making the soup because I had butternut squash. It was too spicy for me. I can’t have dairy so I didn’t put sour cream on top but I’m thinking that would help cut the spice. Otherwise it is very tasty. I might adjust the spices next time.
0 HelpfulOk, so technically I only made the roast, but oh em freaking gee it was amazing. We had a half-loin (not a smaller tenderloin) so ours took a little longer to cook -- I wound up slicing it up after the initial cook time and then cooking each side of the slices for a little longer. All of the adults loved it, and it paired quite nicely with braised kale and sweet potato mash. This one's going to get repeat action around here, for sure. I didn't make the sauce this time around, but might try it in the future.
0 HelpfulReally enjoyed this meal. My husband does not like brussel sprouts and he actually ate some of them tonight. Will definitely make again.
0 HelpfulThis pork is amazing. I used to get the pre-marinated pork tenderloins and I was really missing the mark as this is clearly the way to go. And I loved the mustard sauce. This felt like a company worthy dinner, with a weeknight time commitment.
1 Helpful