Sheet Pan Pork Tenderloin with Brussels Sprouts and Butternut Squash

This sheet pan pork tenderloin bakes to perfection in 35 brief minutes, topped with a easy however scrumptious maple-mustard sauce. Surrounding it are tender, caramelized Brussels sprouts and candy butternut squash.

Sheet pan dinners are a straightforward solution to make a full meal in a single fell swoop. Simply mix your meat (rooster, pork, beef, tofu, fish) with chopped greens which have an identical cooking time on a rimmed baking sheet, toss with oil, salt, pepper, and another flavorings you want, pop the pan within the oven and anticipate the timer to ding—dinner’s prepared!

Baked pork tenderloin is considered one of my best weeknight meats as a result of it’s fast to cook dinner (35 minutes), naturally tender, and its delicate taste means it may possibly go together with nearly any flavoring. Even with easy olive oil, salt, and pepper, it’s nice! However so as to add a little bit extra taste—with minimal effort and mess—I prefer to stir collectively pure maple syrup and spicy, grainy mustard and use that as a fast sauce for the pork. Maple and mustard pair so properly, particularly for a comforting fall/winter meal. A observe about mustard: I want to make use of grainy brown mustard (you’ll see it labelled “spicy brown mustard” in shops) however any variety you want will work.

Optionally available: Marinate the pork for further taste. Mix the pork and maple-mustard combination in gallon-sized plastic bag, press as a lot air out of the bag as you may, and seal it. Flip the bag a couple of occasions to coat the pork on all sides. Refrigerate for half-hour and as much as 24 hours. If you’re able to cook dinner, take away the pork from the bag, discarding the remaining liquid.

Different pork recipes you may like:

Pork Tenderloin with Ah So Sauce

Pork Tenderloin with Honey, Dijon and Apricot Preserves

Pork Tenderloin with BBQ Dry Rub