Sheet Pan Pork Tenderloin with Honey Mustard Sauce
and roasted sweet potatoes / roasted brussels sprouts
This sheet pan meal calls for two sheet pans, but they are the only pans you'll need. Spreading vegetables out is key to helping them brown, so give everything plenty of space.
Ingredients
- Brussels sprouts - 1 lb, halved
- Sweet potatoes - 1 lb, sliced into thin wedges
- Oil, olive - 1 Tbsp + 1 Tbsp
- Pork tenderloin - 1 lb
- Italian seasoning - 2 tsp
- Paprika - 1 tsp
- Salt - 1 tsp
- Black pepper - 1/2 tsp
- Honey (opt) - 1 Tbsp (skip this if you prefer a tart mustard sauce)
- Mustard, Dijon - 2 Tbsp (use large grain if you have it)
- Vinegar, sherry - 1 tsp (sub apple cider vinegar)
Nutrition Facts
Prep
- Brussels sprouts / Sweet potatoes - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make honey mustard sauce - Combine honey, mustard and vinegar. (Can be done up to 5 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.
- Toss sweet potatoes with second part of olive oil and season with some salt and pepper. Spread onto the second sheet pan.
- Transfer both sheet pans to the oven. Shake the pan with the sweet potatoes halfway through cooking. Everything should finish in 20 to 25 minutes. Remove pork when it reaches 145F / 63C. Remove sweet potatoes and brussels sprouts when they are tender.
- When pork is finished, transfer to a cutting board and let rest, covered, for 5 minutes.
- Slice pork and serve with sweet potatoes and brussels sprouts. Serve honey 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