Sheet Pan Pork Tenderloin

August 16, 2019 By: Comments
Tagged: Dinner Dinner. Pork Dinners Pork Dinners. Fresh Start Recipes Fresh Start Recipes. Pork Tenderloin Pork Tenderloin. Intermediate Intermediate. Advanced Advanced. Brussel Sprouts Brussel Sprouts. Gluten-Free Gluten-Free. Butternut Squash Butternut Squash. Pork Tenderloin Pork Tenderloin. Pork Pork. Meat Department Meat Department. Lunch Lunch. Back to Routine Back to Routine.
10 minutes
30 minutes
This easy one pan dinner with sticky pork tenderloin and healthy brussels sprouts and butternut squash is unbelievably good. A go-to family dinner for fall in 40 minutes!


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  1. Preheat the oven to 450˚F. Season pork tenderloin with salt and pepper.
  2. In a food processor, combine olive oil, balsamic vinegar, garlic cloves, rosemary leaves, Italian seasoning, honey, hot sauce, and pepper. Pulse until the marinade is blended and has a syrupy consistency. Transfer the sauce in a bowl or jar.
  3. In a large skillet, heat 1 tablespoon of oil over medium heat. Add the pork tenderloin and cook, turning frequently, until brown on all sides, about 10-12 minutes.
  4. In the meantime, line a sheet pan with parchment paper. Spread halved Brussels sprouts and diced butternut, season with salt and pepper and toss with a tablespoon olive oil. Push veggies on a side to make room for the pork tenderloin.
  5. Once browned, transfer the pork tenderloin onto the sheet pan. Baste thoroughly the tenderloin with half the balsamic sauce and quick drizzle Brussels sprouts. Roast in the oven for 12-15 minutes, or until pork is done and Brussels sprouts are nicely browned.
  6. Cut the pork tenderloin into thick 1/2-inch slices and serve with the other half of balsamic sauce over the top. Sprinkle the roasted Brussels sprouts with Parmesan. Garnish the whole dish with fresh chopped parsley. Enjoy!