Sheet Pan Pork Tenderloin with Honey Mustard Sauce
and roasted sweet potatoes / roasted brussels sprouts

Name: Sheet Pan Pork Tenderloin with Honey Mustard Sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 lb Brussels sprouts, halved; 1 lb Sweet potatoes, sliced into thin wedges; 1 Tbsp + 1 Tbsp Oil, olive; 1 lb Pork tenderloin; 2 tsp Italian seasoning; 1 tsp Paprika; 1 tsp Salt; 1/2 tsp Black pepper; 1 Tbsp Honey (opt) (skip this if you prefer a tart mustard sauce); 2 Tbsp Mustard, Dijon (use large grain if you have it); 1 tsp Vinegar, sherry (sub apple cider vinegar)

Active: 25 Total: 45

Original GF Paleo Vegetarian

Sheet Pan Pork Tenderloin with Honey Mustard Sauce

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

Metric

Servings:

Sheet Pan Pork Tenderloin with Brussels Sprouts:

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 Mustard Sauce:

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)

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!

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