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Sheet Pan Tenderloin with Fresh Herbs, Sweet Potatoes and Brussel Sprouts

alarm
Total Time:
40 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

This sheet pan recipe featuring Tuscan herb marinated tenderloin, fresh herbs, sweet potatoes, and Brussel sprouts is a great way to make a View More expand_more

This 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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Sheet Pan Tenderloin with Fresh Herbs, Sweet Potatoes and Brussel Sprouts
alarm
Total Time:
40 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

Ingredients


Product ImageRoasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin
Smithfield Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin
6 Sprigs
Fresh Rosemary
6 Sprigs
12-15 Sprigs
Fresh Thyme
12-15 Sprigs
4
Fresh Sage Leaves
4
3
Garlic Cloves
3
1 Lb.
Brussel Sprouts
1 Lb.
1 Lb.
Sweet Potatoes (1” cubed)
1 Lb.
2
Shallots, Quartered
2
Salt and Pepper
Olive Oil

Directions


  1. Preheat oven to 425ºF and pour 1-2 tablespoons of oil evenly across a sheet pan. Cube sweet potatoes (1” size or smaller) and cut brussel sprouts in half. Place tenderloin in the center and arrange potatoes and sprouts around it. Drizzle with oil, toss to coat, then season with salt and pepper to taste. Place sprigs of rosemary and thyme all around as well as thin slices of sage leaves and minced garlic.

  2. Bake in preheated oven for 20-25 minutes. After first 10 minutes, flip over tenderloin, sweet potatoes and Brussel sprouts for even cooking. Allow pork to rest for 5 minutes before slicing into 1-inch sections and serving.

For the Love of Meat

Ingredients


Smithfield Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin
6 Sprigs
Fresh Rosemary
6 Sprigs
12-15 Sprigs
Fresh Thyme
12-15 Sprigs
4
Fresh Sage Leaves
4
3
Garlic Cloves
3
1 Lb.
Brussel Sprouts
1 Lb.
1 Lb.
Sweet Potatoes (1” cubed)
1 Lb.
2
Shallots, Quartered
2
Salt and Pepper
Olive Oil

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