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Herb-Crusted Pork Tenderloin with Roasted Sweet Potatoes and Brussels Sprouts

Herb-Crusted Pork Tenderloin with Roasted Sweet Potatoes and Brussels Sprouts

Dinner
Prep Time
15min
Cook Time
35min
Servings
2
Calories
722
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Chef's Note

For the most tender pork, remove it from the oven when it reaches 140°F internal temperature, as it will continue cooking while resting to reach the safe 145°F.

Tags
pork
one-pan
roasted
high-protein
weeknight
easy
comfort food
fall
winter
Ingredients

  • 1 pound pork tenderloin

  • 2 medium sweet potatoes

  • 12 ounces Brussels sprouts

  • 3 tablespoons olive oil

  • 1 tablespoon fresh rosemary

  • 1 tablespoon fresh thyme

  • 2 cloves garlic

  • 1 tablespoon Dijon mustard

  • 1 tablespoon maple syrup

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

Instructions
  • 1

    Preheat oven to 425°F (220°C).

  • 2

    Trim any silver skin from the 1 pound pork tenderloin and pat dry with paper towels.

  • 3

    In a small bowl, mix 1 tablespoon Dijon mustard, 1 tablespoon of olive oil, 1 tablespoon chopped fresh rosemary, 1 tablespoon chopped fresh thyme, and 2 minced garlic cloves to form a paste.

  • 4

    Season the pork tenderloin with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then rub the herb paste all over the meat.

  • 5

    Peel and cut 2 medium sweet potatoes into 1-inch cubes. Trim and halve 12 ounces of Brussels sprouts.

  • 6

    Toss the sweet potatoes and Brussels sprouts with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl.

  • 7

    Spread vegetables on a large rimmed baking sheet, leaving space in the center for the pork tenderloin.

  • 8

    Drizzle the vegetables with 1 tablespoon maple syrup and toss to coat.

  • 9

    Place the herb-crusted pork tenderloin in the center of the baking sheet, surrounded by the vegetables.

  • 10

    Roast in the preheated oven for 20-25 minutes, or until pork reaches an internal temperature of 145°F (63°C) and vegetables are tender and caramelized.

  • 11

    Stir the vegetables halfway through cooking time to ensure even roasting.

  • 12

    Remove from oven and let the pork rest for 5-10 minutes before slicing.

  • 13

    Slice the pork tenderloin into medallions and serve with the roasted vegetables.

Nutrition Information (per serving)
722
Calories
54g
Protein
72g
Carbs
24g
Fat
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