Sheet Pan Tenderloin with Fresh Herbs, Sweet Potatoes and Brussel Sprouts
TOTAL TIME40 mins
SKILL LEVELBeginner
SERVINGS4
About this RecipeThis sheet pan recipe featuring Tuscan herb marinated tenderloin, fresh herbs, sweet potatoes, and Brussel sprouts is a great way to make a supremely delicious supper with less cleanup—a beauty to behold and proof that simple and easy never has to be boring!
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Ingredients
Gather Ingredients from the list below 6 sprigs Fresh rosemary 12-15 sprigs Fresh thyme 4 Fresh sage leaves 3 cloves Garlic 1 lb. Brussel sprouts 1 lb. Sweet potatoes, 1" cubes 2 Shallots, quartered to taste Salt to taste Pepper for drizzling Olive oil
Gather Ingredients from the list below
Directions
1.
Preheat the oven to 425ºF and pour 1–2 tablespoons of oil evenly across a sheet pan.
2.
Cube the sweet potatoes into 1-inch pieces or smaller, and cut the Brussels sprouts in half.
3.
Place the pork tenderloin in the center of the sheet pan, then arrange the sweet potatoes and Brussels sprouts around it.
4.
Drizzle everything with oil, toss to coat evenly, and season with salt and pepper to taste.
5.
Add sprigs of rosemary and thyme, thin slices of sage leaves, and minced garlic around the pan.
6.
Bake in the preheated oven for 20–25 minutes, flipping the tenderloin and vegetables after the first 10 minutes for even cooking.
7.
Remove from the oven and let the pork rest for 5 minutes.
8.
Slice the pork into 1-inch sections and serve with the roasted vegetables.
