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

Name: Sheet Pan Tenderloin with Fresh Herbs, Sweet Potatoes and Brussel Sprouts
Cook time: 40 min
Yield: 4
Ingredients: Smithfield Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin; 6 sprigs fresh rosemary; 12-15 sprigs fresh thyme; 4 fresh sage leaves; 3 garlic cloves; 1 lb Brussel sprouts; 1 lb sweet potatoes (1” cubed); 2 shallots, quartered; Salt and pepper; Olive oil

Total Time:

40 mins

Skill Level:

Beginner

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

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!

Print:

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

Total Time:

40 mins

Skill Level:

Beginner

Servings:

4 Servings

Ingredients

Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin

Smithfield Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin
6 Sprigs Fresh Rosemary6 Sprigs
12-15 Sprigs Fresh Thyme12-15 Sprigs
4 Fresh Sage Leaves4
3 Garlic Cloves3
1 Lb. Brussel Sprouts1 Lb.
1 Lb. Sweet Potatoes (1” cubed)1 Lb.
2 Shallots, Quartered2
Salt and Pepper
Olive Oil

Instructions

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.
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