Go Back
Print

Sheet Pan Honey-Balsamic Pork Tenderloin with Sweet Potatoes and Brussels Sprouts

Servings 4 servings
Author Jessica Ivey, RDN

Ingredients

  • 1 lb. Brussels sprouts, trimmed and halved
  • 1 large sweet potato, cut into 3/4-inch chunks
  • 1 medium-size red onion, cut into large chunks
  • 1 tablespoon plus 4 teaspoons olive oil, divided
  • 2 teaspoons chopped fresh or dried (crushed) rosemary, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1 lb. pork tenderloin
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons honey
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic, minced

Instructions

  1. Preheat oven to 400°F. Toss together Brussels sprouts, sweet potato, onion, 1 tablespoon olive oil, 1 teaspoon rosemary, ¼ teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Spread into a single layer on a large rimmed baking sheet.

  2. Bake 15 minutes. Meanwhile, combine 4 teaspoons olive oil, the balsamic vinegar, honey, mustard, garlic, 1 teaspoon rosemary, ¼ teaspoon salt, and 1/8 teaspoon pepper. Rub mixture evenly over pork. 

  3. Remove pan from oven, and move vegetables away from the center of the pan, and place the pork in the center. 

  4. Roast 20 to 25 minutes or until a meat thermometer inserted into the center of the pork registers 145°F. 

  5. Let pork stand 5 minutes before slicing.