Sheet Pan Roast Pork Tenderloin [OC]

Alright, listen up! Tonight, we're doing a sheet pan wonder that's going to knock your socks off: Sheet Pan Roast Pork Tenderloin with Roasted Root Vegetables. It's simple, flavorful, and everything cooks together on one pan, meaning less cleanup. This recipe is designed for busy weeknights, but it's fancy enough for company. Let's get cooking!

Sheet Pan Roast Pork Tenderloin with Roasted Root Vegetables [OC]

Yields: 4-6 servings Prep time: 20 minutes Cook time: 25-30 minutes

Ingredients:

• For the Pork Tenderloin:

  • 2 pork tenderloins (about 1 pound each), silver skin trimmed (See Chef's Tip Below!)
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional, for a little kick)
  • Salt and freshly ground black pepper to taste

• For the Roasted Root Vegetables:

  • 1 pound Brussels sprouts, trimmed and halved
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried sage
  • Salt and freshly ground black pepper to taste
  • Optional: 2 sprigs fresh rosemary

Equipment:

• Large sheet pan
• Mixing bowls
• Cutting board
• Knife
• Meat thermometer

Instructions:

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.

2. Prepare the Vegetables: In a large bowl, toss the Brussels sprouts, carrots, sweet potatoes, and red onion with 2 tablespoons of olive oil, garlic powder, dried sage, salt, and pepper. Make sure the vegetables are evenly coated. Add the fresh rosemary sprigs if using. Spread the vegetables in a single layer on one side of the prepared sheet pan.

3. Prepare the Pork Tenderloin: Pat the pork tenderloins dry with paper towels. This helps with browning. In a small bowl, whisk together the 2 tablespoons of olive oil, Dijon mustard, minced garlic, thyme, rosemary, paprika, and cayenne pepper (if using). Season generously with salt and pepper.

4. Marinate the Pork: Rub the marinade all over the pork tenderloins, ensuring they are evenly coated.

5. Arrange on the Sheet Pan: Place the pork tenderloins on the other side of the sheet pan, leaving some space between the vegetables and the pork. This will allow everything to roast properly.

6. Roast: Roast in the preheated oven for 25-30 minutes, or until the pork tenderloin reaches an internal temperature of 145°F (63°C) at the thickest part. Use a meat thermometer to ensure accuracy. The vegetables should be tender and slightly caramelized. Halfway through cooking, toss the vegetables to ensure even roasting.

7. Rest: Remove the sheet pan from the oven and let the pork tenderloins rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful pork. Tent loosely with foil.

8. Slice and Serve: Slice the pork tenderloins into 1/2-inch thick medallions. Serve immediately with the roasted vegetables.

Chef's Tips & Notes:

• Trimming Silver Skin: The silver skin is a thin, silvery membrane on the surface of the tenderloin. It can become tough when cooked, so it's best to remove it. To do this, slide a sharp knife under the silver skin and gently work your way along the tenderloin, removing it in one piece.
• Pork Temperature: The safe internal temperature for pork is 145°F (63°C). Using a meat thermometer is the most accurate way to ensure proper cooking.
• Vegetable Variations: Feel free to substitute other root vegetables like parsnips, turnips, or butternut squash. Adjust cooking time accordingly, as some vegetables may cook faster than others.
• Herb Variations: Don't be afraid to experiment with different herbs! Sage, oregano, or marjoram would all be delicious additions.
• Spice it Up: If you like things spicy, add a pinch of red pepper flakes to the vegetables as well.
• Wine Pairing: A medium-bodied red wine like Pinot Noir or Merlot would pair perfectly with this dish.

Enjoy your delicious and easy Sheet Pan Roast Pork Tenderloin! Bon appétit!