Sheet Pan Pork Tenderloin with Herb Pan Sauce
and roasted Brussels sprouts / sweet potatoes
- Brussels sprouts - 1 lb, trimmed and halved
- Sweet potatoes - 1 lb, halved lengthwise and then cut into ½” slices
- Thyme, dried - 1 tsp
- Oregano, dried - 1 tsp
- Coriander, ground - 1 tsp
- Salt - 1 tsp
- Black pepper - 1/4 tsp
- Pork tenderloin - 1 1/2 lbs, trimmed
- Oil, cooking - 1 Tbsp + 2 Tbsp
- Green onions - 4 stalks, chopped, green and white parts separate
- Butter - 4 Tbsp
- Flour, any gluten-free - 1 Tbsp (sub almond meal)
- Stock, any type - 1 cup
- Lemon juice - 2 tsp
- Mustard, Dijon - 2 tsp
- Brussels sprouts / Sweet potatoes - (If prepping right before cooking, get oven heating first.) Prep as directed and combine. (Can be done up to 5 days ahead)
- Make herb seasoning - Combine thyme, oregano, coriander, salt, and black pepper. (Can be done up to 5 days ahead)
- Green onions - Chop green onions, keeping white and green parts separate. (Can be done up to 3 days ahead)
- Pork tenderloin - Tenderize with a fork. Rub on all sides with herb seasoning. (Can be done 1 day ahead)
- Heat oven to 425F / 218C.
- Toss Brussels sprouts and sweet potatoes with first part of oil and some salt and pepper. Spread out on a sheet pan. Transfer sheet pan to oven and roast vegetables for 10 minutes.
- While vegetables get started roasting, heat a large skillet with second part of oil over medium-high heat. Add pork and sear on all sides until deep golden brown, 8 to 10 minutes total.
- Remove vegetables from the oven and give them a stir. Place pork tenderloin in the center, nestling it between the vegetables. Return sheet pan to the oven and continue roasting until vegetables are tender and pork registers 145F / 63C, 13 to 16 minutes.
- While pork and vegetables roast, return skillet you used to cook the pork to the stovetop. Reduce heat to medium. Add white parts of green onions and butter to heated skillet. Saute for 2 minutes. Whisk in flour.
- Slowly pour stock into skillet while whisking, scraping up any browned bits on the bottom of the pan. Continue cooking, whisking frequently, until sauce thickens, 3 to 4 minutes.
- Remove skillet from heat and whisk in lemon juice, mustard, and green parts of green onions. Taste and season with some salt and pepper.
- When pork and vegetables are finished, transfer pork to a cutting board and let rest, covered, for 5 minutes.
- Slice pork and serve with vegetables. Spoon pan sauce over everything. Enjoy!
Made as directed. Pork was delicious, was surprised that it didn’t need to be covered in the oven but was very tender and tasty. Sauce was also great. Even the Brussels sprouts were edible.0 Helpful
We loved this. The pork came out tender and juicy, and the pan sauce is fantastic!0 Helpful
It was fine, nothing out of this world. Would make again; I liked the pan sauce a lot. Think I'd change up the veggies too.0 Helpful
Pan sauce is delicious!!0 Helpful
Use 1.5 times the spices. I also didn't have fresh green onions, so I cooked freeze dried chives into the butter and it was 🔥🔥. 😋0 Helpful
The pan sauce feels so decadent but the whole meal is very simple to make. It’s really delicious and not something I would’ve made on my own.0 Helpful