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
- Quinoa, uncooked - 3/4 cup
- Stock, any type - 1 1/4 cups
- Parsley - 1 Tbsp , chopped
- Butter - 4 Tbsp
- Flour, all-purpose - 1 Tbsp
- 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)
Parsley - Prep as directed.
Pork tenderloin - Tenderize with a fork. Rub on all sides with herb seasoning. (Can be done 1 day ahead)
Quinoa - (Skip if made ahead.) Combine quinoa with stock (portion for quinoa) in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days 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 butter to heated skillet and heat until small bubbles form. Whisk in flour.
Slowly pour stock (portion for pan sauce) 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 parsley. 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.
Reheat quinoa if made ahead.
Slice pork and serve over quinoa with vegetables on the side. Spoon pan sauce over everything. Enjoy!