Harvest Pork Tenderloin Sheet Pan
We are always looking for easy dinners around here, also ones that create limited dirty dishes. Sheet Pan meals are the perfect option for those criterias. This was inspired by something I saw in a magazine a couple years ago, honestly I cannot remember which one. Does anyone else have a cooking magazine addiction? I have finally broken it but I was seriously getting 7 magazines a month, my husband was like, how much food can you really look at?!
Anyway, back to my food, this dinner just screams fall, and it is delicious. For those watching their carb intake, leave out the sweet potatoes and grapes and up the cauliflower and Brussel sprouts. Add some toasted walnuts or pecans for delicious fats that give a good crunch. In fact, just the grapes and vegetables would be an amazing side for Thanksgiving coming up….The pork rub is simple and no added sugars, you will want to use it on chicken and even fish, it is a staple flavor you will want again and again. This dinner is Whole30, Paleo, gluten free, dairy free, nut free, and family friendly, my girls loved it, especially with those juicy grapes that got all caramelized in the oven.
Harvest Pork Tenderloin Sheet Pan
3 small sweet potatoes, diced
1 head cauliflower, florets removed
1 lb Brussels sprouts, quartered
2 cups grapes
1-1 1/2 lb pork tenderloin
1 teaspoon salt
1/2 teaspoon pepper
1-2 Tablespoons grainy mustard
2 Tablespoons oil
Spice Mix
2 teaspoons smoked paprika
2 teaspoons granulated garlic
1 teaspoon salt
1 teaspoon pepper
- Preheat the oven to 400. In a small bowl, mix the spice mix together.
- Toss the vegetables with the oil, salt, and pepper then arrange on one or two baking sheets.
- Spread the grainy mustard on the pork tenderloin and then sprinkle with the spice mix. Nestle the pork tenderloin in the middle of the pan. If you have an oven-safe meat thermometer, place in the end of the tenderloin.
- Roast for 25-30 minutes, stirring the vegetables mid-way. The pork is done cooking when the internal temperature is 145.
- Remove from oven and let rest for 10 minutes before slicing. Enjoy!
So simple and ready for the oven in minutes, about the same amount of time it takes for the oven to pre-heat.
