Sheet Pan Pork Tenderloin with Herb Pan Sauce
and roasted Brussels sprouts / sweet potatoes
This meal, which we last featured in 2020, is an easy one to customize with different vegetables or by adding a salad. While the pork tenderloin and vegetables roast, make a quick pan sauce to serve over everything.
Ingredients
- 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
- Parsley - 1 Tbsp , chopped
- Butter - 4 Tbsp
- Stock, any type - 1 cup
- Lemon juice - 2 tsp
- Mustard, Dijon - 2 tsp
Prep
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Pecans / Brussels sprouts / Sweet potatoes - (If prepping right before cooking, get oven heating first.) Prep as directed. Store pecans in one container and combine Brussels sprouts and sweet potatoes in a second. (Can be done up to 5 days ahead)
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Make herb seasoning - Combine thyme, oregano, coriander, salt, and black pepper. (Can be done up to 5 days ahead)
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Parsley - Prep as directed.
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Pork tenderloin - Tenderize with a fork. Rub on all sides with herb seasoning. (Can be done 1 day ahead)
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Make
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Heat oven to 425F / 218C.
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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.
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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.
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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.
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While pork and vegetables roast, return skillet you used to cook the pork to the stovetop. Reduce heat to medium and add butter to heated skillet.
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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.
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Remove skillet from heat and whisk in lemon juice, mustard, and parsley. Taste and season with some salt and pepper.
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Return to pork and vegetables and, in the last minute of cooking, scatter chopped pecans over top so they get lightly toasted.
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When pork and vegetables are finished, transfer pork to a cutting board and let rest, covered, for 5 minutes.
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Slice pork and serve with vegetables. Spoon pan sauce over everything. Enjoy!
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