Sheet pan meals are a super easy way to get a simple but flavorful meal on the table with very limited hands-on time. This easy sheet pan pork tenderloin recipe is completed with beautiful purple sweet potatoes, roasted cauliflower, and carrots.
Whisk the sauce ingredients together in a large bowl or shake in a jar.
Add pork tenderloin to a large bowl or shallow dish and coat with about ⅔rds of the dressing/marinade. Let this marinate for 20 minutes or overnight in the fridge.
Break the cauliflower into bite-sized florets. Roll cut the carrots into even pieces (see video on YouTube for exactly how to do this!). Chop the sweet potato into equal-sized pieces, about ½-inch cubes. Spread veggies out on lined sheet pan and drizzle with ⅓ of the sauce, tossing to coat.
Place tenderloin atop the vegetables.
Drizzle any remaining sauce over the entire sheet of vegetables and pork.
Roast for about 25-30 minutes.
Remove from oven. Let pork 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 on a separate cutting board.
Feel free to drizzle with more olive oil or whole grain mustard to serve. Serve with some horseradish or gut-friendly sauerkraut!!
Video
Notes
The type of protein matters. Match the cooking time of your proteins with the cooking time of your vegetables. You'll often see sheet pan dinners with pork, chicken thighs, or other fattier cuts of meat because they have a slightly longer cooking time and are less likely to dry out than leaner proteins such as chicken breasts.Cut the veggies into small pieces. Carrots and sweet potatoes are root vegetables and generally have a longer cooking time. Cut them into smaller one-half-inch pieces but no more than one-inch so they cook in the same time as the pork.Take the time to marinate the pork. The longer it can sit the more flavor it will have.Don't overcook the pork. You want it nice and juicy. Use a digital thermometer to check the temperature, pork is cooked when it's 145° F.If you're not AIP definitely don't skip the mustard!