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sheet pan with cooked carrots, purple potatoes, cauliflower, and sliced pork tenderloin

Sheet Pan Pork Tenderloin with Cauliflower, Carrots, and Purple Potatoes (AIP)


  • Author: Caitlin

Description

This easy sheet pan supper helps you get a delicious dinner on the table fast!


Ingredients

Scale

For the Sauce:

  • 3 Tablespoons olive oil
  • 2 Tablespoons apple cider vinegar (or other vinegar)
  • 1 Tablespoon honey
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • optional (not AIP): 1 tablespoon whole grain mustard in sauce or at serving time

Pork + Veggies:

  • 1.25 pounds pork tenderloin
  • 1 large purple sweet potato (1 lb)
  • 1 pound cauliflower florets
  • 1/2 pound carrots

Instructions

  1. Preheat oven to 425F.
  2. Whisk the sauce ingredients together in a large bowl or jar.
  3. Break the cauliflower into bite-sized florets. Roll cut the carrots and chop the sweet potato into equal-sized pieces. Spread out on lined sheet pan and drizzle with 1/3 of the sauce, tossing to coat.
  4. Use the remaining sauce to coat the pork tenderloin. Place tenderloin atop the vegetables.
  5. Drizzle any remaining sauce over the entire sheet of vegetables and pork.
  6. Roast for about 25-30 minutes.
  7. Remove from oven. Place pork on a sheet pan and let rest about 5-10 minutes before slicing and serving. I like to turn the oven off and put the vegetables back in to stay warm while the pork tenderloin rests.
  8. Feel free to drizzle with more olive oil to serve. Serve with lemon and optionally, some horseradish!

Notes

Optional: if you’re not on AIP, I love adding whole grain mustard while serving.

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