Sheet Pan Pork Tenderloin with Herb Pan Sauce
and roasted Brussels sprouts / sweet potatoes
- Pecan halves - 1/2 cup, chopped
- 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
- Ghee - 3 Tbsp
- Stock, any type - 1 cup
- Lemon juice - 2 tsp
- Mustard, Dijon - 2 tsp
- Pecans / 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 ghee to heated skillet. Saute for 2 minutes.
- Slowly pour stock into skillet while whisking, scraping up any browned bits on the bottom of the pan. Continue cooking, whisking frequently, until sauce reduces slightly, 4 to 5 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.
- Return to pork and vegetables and, in the last minute of cooking, scatter chopped pecans over top so they get lightly toasted.
- 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!
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
Came together quickly with prep for sweet potatoes and brussels.0 Helpful
Very tasty! We made extra sauce and doubled the spices on the pork, although I think 1 & 1/2 times the spice proportion would also work. I really liked the sweet/savory contrast between the pork and the sweet potato.0 Helpful