This sheet pan pork tenderloin bakes to perfection in 35 quick minutes, topped with a easy however scrumptious maple-mustard sauce. Surrounding it are tender, caramelized Brussels sprouts and candy butternut squash.
Sheet pan dinners are a straightforward option to make a full meal in a single fell swoop. Just mix your meat (hen, pork, beef, tofu, fish) with chopped greens which have the same cooking time on a rimmed baking sheet, toss with oil, salt, pepper, and every other flavorings you want, pop the pan within the oven and look ahead to the timer to ding—dinner’s prepared!
Baked pork tenderloin is one in all my perfect weeknight meats as a result of it’s fast to prepare dinner (35 minutes), naturally tender, and its gentle taste means it will possibly go along with nearly any flavoring. Even with easy olive oil, salt, and pepper, it’s nice! But so as to add a bit extra taste—with minimal effort and mess—I prefer to stir collectively pure maple syrup and spicy, grainy mustard and use that as a fast sauce for the pork. Maple and mustard pair so effectively, particularly for a comforting fall/winter meal. A be aware about mustard: I want to make use of grainy brown mustard (you’ll see it labelled “spicy brown mustard” in shops) however any variety you want will work.
Optional: Marinate the pork for additional taste. Combine the pork and maple-mustard combination in gallon-sized plastic bag, press as a lot air out of the bag as you possibly can, and seal it. Turn the bag a number of instances to coat the pork on all sides. Refrigerate for half-hour and as much as 24 hours. When you’re able to prepare dinner, take away the pork from the bag, discarding the remaining liquid.
Other pork recipes you may like:
Pork Tenderloin with Ah So Sauce
Pork Tenderloin with Honey, Dijon and Apricot Preserves
Pork Tenderloin with BBQ Dry Rub
Sheet Pan Pork Tenderloin with Brussels Sprouts and Butternut Squash
This sheet pan pork bakes to perfection in 35 quick minutes, topped with a easy however scrumptious maple-mustard sauce. Surrounding it are tender, caramelized brussels sprouts and candy butternut squash.
- 1.5 to 2 lb pork tenderloin
- 2 cups brussels sprouts lower in half
- 1/2 giant butternut squash peeled and lower into 1-inch cubes
- 2 tbsp olive oil
- 1 1/2 tbsp spicy brown mustard (or Dijon)
- 4 tbsp pure maple syrup
Optional: Marinate the pork for additional taste. In a small bowl, stir collectively the mustard and maple syrup. Pour the maple-mustard combination right into a gallon-sized plastic bag, add the pork, press as a lot air out of the bag as you possibly can, and seal it. Turn the bag a number of instances to coat the pork on all sides. Refrigerate for half-hour and as much as 24 hours, turning the bag over often. When you’re able to prepare dinner, take away the pork from the bag, discarding the remaining liquid.
Preheat the oven to 425 levels F. Line a big rimmed baking sheet with foil.
Scatter the brussels sprouts and squash on the baking sheet. Add the oil and toss to evenly coat the veggies. Season them liberally with salt and pepper.
Move the veggies to create space for the pork within the middle of the sheet pan and place the pork on the pan.
In a small bowl, stir collectively the mustard and maple syrup. Pour over the pork, turning it over to coat each side. (If you've got marinated the pork, merely place the marinated tenderloin on the baking sheet.)
Roast for about 35 minutes, till the inner temperature of the pork registers 145 levels F on a thermometer. Transfer the pork to a slicing board and let relaxation for five to 10 minutes earlier than slicing. Serve with the brussels sprouts and butternut squash.
Calories: 257kcal | Carbohydrates: 19g | Protein: 25g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 113mg | Potassium: 815mg | Fiber: 2g | Sugar: 10g | Vitamin A: 6870IU | Vitamin C: 38mg | Calcium: 66mg | Iron: 2mg