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Sheet Pan Pork Tenderloin and Cauliflower
with barley / green salad with pears

Active: 45 Total: 45

Juicy pork tenderloin, oven-roasted cauliflower, and an herby mustard pan sauce make for an easy but elegant fall dinner. Cooking the pork and veggies together on one sheet pan helps build flavor while keeping things mostly hands-off.



Barley (enough for 2 nights):
  • Barley, pearled and uncooked - 1 1/2 cups
Sheet Pan Pork Tenderloin and Cauliflower:
  • Cauliflower - 1 lb , chopped
  • Shallots - 1 clove , chopped
  • Thyme, dried - 1 tsp + 1 tsp
  • Salt - 1 tsp
  • Garlic powder - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Pork tenderloin - 1 lb
  • Butter - 2 Tbsp
  • Brown sugar - 1 Tbsp
  • Mustard, Dijon - 3 Tbsp (use large-grained mustard if you have it)
  • Lemon juice - 1 Tbsp
  • Foil - for roasting
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Flour, all-purpose - 1 Tbsp
  • Stock, any type - 1 cup
Green Salad with Pears:
  • Vinegar, balsamic - 1 Tbsp
  • Maple syrup - 2 tsp
  • Mustard, Dijon - 2 tsp
  • Oil, olive - 3 Tbsp
  • Lettuce, green leaf - 5 oz , chopped or torn
  • Pears - 1 , thinly sliced


  1. Barley (enough for 2 nights) - (If prepping right before cooking, get oven heating first.) Bring a saucepan of water to boil. Salt water generously and add barley. Simmer for ~30 minutes, until tender but not soggy. Drain any excess water. (Can be done up to 5 days ahead)

  2. Cauliflower / Shallots - Prep as directed and store separately. (Can be done up to 5 days ahead)

  3. Make dressing - Whisk together balsamic vinegar, maple syrup, and mustard (portion for salad). Slowly add olive oil while whisking. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)

  4. Make seasoning mix - Combine first portion of thyme, salt, garlic powder, and pepper. (Can be done up to 5 days ahead)

  5. Season pork - Rub pork on all sides with seasoning mix and tenderize with a fork. (Can be done 1 day ahead)

  6. Make sauce - Combine butter and brown sugar in a medium bowl and warm in the microwave until just melted, ~30 seconds. Stir in mustard (portion for pork), lemon juice, and second portion of thyme and whisk to combine. (Can be done 1 day ahead)

  7. Lettuce / Pears - Prep as directed.

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  1. Heat oven to 425F / 218C and line a sheet pan with foil.

  2. Toss cauliflower with first portion of cooking oil and season with some salt and pepper. Spread out on a sheet pan. Transfer to the oven and roast for 10 minutes.

  3. While cauliflower roasts, heat a large skillet over medium heat with second portion of cooking oil. Add pork and sear on all sides until browned, 6 to 8 minutes total.

  4. Remove cauliflower from the oven and give it a stir. Place pork tenderloin in the center, nestling into the cauliflower. Brush the pork with 3 tablespoons (amount for 4 servings; adjust if customizing) of sauce mixture. Return sheet pan to the oven and continue roasting until cauliflower is tender and pork registers 145F / 63C, 13 to 16 minutes.

  5. Transfer pork to a cutting board, cover loosely with foil, and allow it to rest for 10 minutes before slicing.

  6. While pork rests, return the skillet to medium heat (add a splash of oil if the pan seems dry). Add shallots and saute until tender, scraping up any browned bits from the pan, 3 to 4 minutes. Sprinkle flour over the shallots and saute until no dry spots appear. Whisk in stock and remaining sauce mixture and bring to a simmer. Simmer pan sauce until reduced by about a third, 4 to 5 minutes. Season to taste with some salt and pepper.

  7. In a serving or mixing bowl, toss lettuce and pears with dressing.

  8. If barley was made ahead, warm it in the microwave. Reserve 1 cup of barley for Wednesday’s meal (amount for four servings; adjust if customizing).

  9. Slice pork and divide among serving plates, along with barley and cauliflower. Serve with pan sauce to drizzle over everything and enjoy with salad on the side.



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