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

I love cooking, but the thing I always dread is washing the dishes. Especially if you let them pile up and fill the entire sink until you’re finished. Do you wash dishes as you go, or do you tend to wait until the end? I have to wash as I go or else I get anxious about my work space being messy. I think it’s the result of culinary school and working in a restaurant. Regardless, any recipe that uses just ONE DISH is my kind of meal, which is why I love a sheet pan dinner.

The other great thing about a sheet pan dinner is that the cooking is hands-off. So once you get all of the veggies chopped and the meat prepared and put the pan in the oven, you’re free to finish your dishes and maybe get something else done while dinner cooks itself.

This time of year I swear I could eat sweet potatoes and Brussels sprouts every day. Sweet potatoes are a good source of dietary fiber and potassium, and they’re high in Vitamins A and C. Roasting caramelizes the natural sugar, enhancing their sweet flavor. Brussels sprouts are especially high in Vitamin K, which plays a role in blood clotting and bone health, and are also high in immune-boosting Vitamin C. Top the veggies with pork tenderloin, which is an extra lean cut. In fact, pork tenderloin is just as lean as boneless, skinless chicken breast.

So preheat the oven, get out a sheet pan, and make this nutritious, flavor-packed meal that goes from oven to table with minimal effort.

5 from 1 vote

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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.