Go Back

Pork Tenderloin Veggies

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 pounds pork tenderloin sliced into 1-inch medallions
  • 1 pound Brussels sprouts halved
  • 2 medium sweet potatoes peeled and cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

  1. Preheat oven to 425°F and line a large sheet pan with parchment paper.
  2. Pat pork medallions completely dry with paper towels and place on one side of the sheet pan.
  3. In a large bowl, toss Brussels sprouts and sweet potatoes with 2 tablespoons olive oil, then spread on the other side of the pan.
  4. Brush pork with remaining 1 tablespoon olive oil and season everything with garlic powder, smoked paprika, thyme, salt, and pepper.
  5. Roast for 20-25 minutes, flipping pork once halfway through, until pork reaches 145°F internal temperature and vegetables are tender and caramelized.
  6. Let pork rest for 5 minutes before serving alongside the roasted vegetables.