This sheet pan pork tenderloin bakes to perfection in 35 brief 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 simple approach to make a full meal in a single fell swoop. Simply mix your meat (hen, pork, beef, tofu, fish) with chopped greens which have an analogous cooking time on a rimmed baking sheet, toss with oil, salt, pepper, and some other flavorings you want, pop the pan within the oven and watch for the timer to ding—dinner’s prepared!
Baked pork tenderloin is one in all my best weeknight meats as a result of it’s fast to prepare dinner (35 minutes), naturally tender, and its delicate taste means it may go together with nearly any flavoring. Even with easy olive oil, salt, and pepper, it’s nice! However 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 notice 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.
Elective: Marinate the pork for additional taste. Mix 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. Flip the bag just a few occasions to coat the pork on all sides. Refrigerate for half-hour and as much as 24 hours. Once you’re able to prepare dinner, take away the pork from the bag, discarding the remaining liquid.
Different 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 brief minutes, topped with a easy however scrumptious maple-mustard sauce. Surrounding it are tender, caramelized brussels sprouts and candy butternut squash.
Servings: 6
Energy: 257kcal
- 1.5 to 2 lb pork tenderloin
- 2 cups brussels sprouts minimize in half
- 1/2 giant butternut squash peeled and minimize into 1-inch cubes
- 2 tbsp olive oil
- 1 1/2 tbsp spicy brown mustard (or Dijon)
- 4 tbsp pure maple syrup
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Elective: 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. Flip the bag just a few occasions to coat the pork on all sides. Refrigerate for half-hour and as much as 24 hours, turning the bag over often. Once you’re able to prepare dinner, take away the pork from the bag, discarding the remaining liquid.
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Preheat the oven to 425 levels F. Line a big rimmed baking sheet with foil.
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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.
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Transfer the veggies to create space for the pork within the heart of the sheet pan and place the pork on the pan.
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In a small bowl, stir collectively the mustard and maple syrup. Pour over the pork, turning it over to coat each side. (Should you’ve marinated the pork, merely place the marinated tenderloin on the baking sheet.)
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Roast for about 35 minutes, till the inner temperature of the pork registers 145 levels F on a thermometer. Switch 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.
Energy: 257kcal | Carbohydrates: 19g | Protein: 25g | Fats: 9g | Saturated Fats: 2g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 5g | Trans Fats: 1g | Ldl cholesterol: 74mg | Sodium: 113mg | Potassium: 815mg | Fiber: 2g | Sugar: 10g | Vitamin A: 6870IU | Vitamin C: 38mg | Calcium: 66mg | Iron: 2mg
