Sheet Pan Pork Tenderloin with Roasted Potatoes & Asparagus

Dinner is Served

I've been on a sheet pan dinner kick. What I love about sheet pan dinners are the simple flavors, minimal prep, minimal clean-up, and most of all it turns out a delicious healthy meal. The plan is easy. Pick a protein. Pick a vegetable. Pick a friendly carbohydrate. Pick a sauce. That's it!

For this recipe I'm using pork tenderloin. It's lean, tender, and a great source of muscle building protein. Any style sauce you love works well but for pork my tastebuds always gravitate to a combo of a little sweetness meets salty and a hint of smokey. Think Asian meets American BBQ!

For the healthy carbohydrate I've added baby white potatoes. I love how roasting them makes them crispy on the outside and tender in the middle. Kind of like a french fry but healthier. Kinda!

For the vegetable feel free to use anything you like. I'm using asparagus because it's spring time in New York and nothing is better than spring time asparagus. I also love that it's green and adds some color to party. After all, who doesn't like a pretty a ray of colors on their plate. In addition, it's super easy to prepare. Wash, trim, dump on pan!

Okay, enough chit-chat. This is supposed to be time saving, so get cooking!

The Ingredients:

For the Pork:

• 1/3 Cup Peach Mango Preserves. (You can also use just peach, just mango, or apricot)

• 3 Tbsp Low Sodium Soy Sauce or Tamari

• Juice of a Lemon or Orange (The orange will make the sauce a little sweeter.)

• 1 tsp Sesame Oil

• 2 Tbsp Olive Oil

• 1 tsp Garlic Powder

• 1/4 tsp Smoked Paprika

• Pinch of Red Pepper Flakes

• 3lbs Pounds Pork Tenderloin (There are usually two tenderloins in a package)

For the Potatoes:

• 2 lbs Baby Potatoes, washed and halved

• 4 Tbsp Olive Oil

• 1/4 tsp Sea Salt

• 1/4 tsp Pepper

• 1/4 tsp Garlic Powder

• 1/4 tsp Onion Powder

• 1/4 tsp Smoked Paprika

• 2 Tbsp Fresh Rosemary, chopped or 1 tsp Dried

For the Veg:

1 lb Asparagus, washed and trimmed (Use any vegetable you like or a mix of veggies)

2 Tbsp Olive Oil

Sea Salt and Pepper to taste.

Simple Ingredients

The Method:

1. Preheat oven to 425F and line two rimmed baking sheets with parchment. Set aside.

2. In a small bowl, whisk until combined all the ingredients for the sauce up to the red pepper flakes. Set aside.

3. Add the potatoes to the pan. Drizzle with the oil, sprinkle on the salt, pepper, garlic powder, onion powder, smoked paprika, and rosemary. Toss to coat everything evenly with the oil and seasoning. Move the potatoes to one side of the pan.

4. Pat the pork tenderloin with a paper towel to dry it. This will help it brown and it will caramelize the outside. Spoon all but two tablespoons of sauce evenly on both sides of each tenderloin.

5. Bake for 15 minutes. Remove from oven. Flip the potatoes and the pork. Add the asparagus to the pan. Drizzle with oil, salt and pepper. Toss to coat. Place back in oven for about 15 more minutes. I like to set the oven to broil for the last 2 minutes to brown the pork and potatoes.

6. Remove from oven. Spoon on the remaining sauce on the op of each tenderloin. Allow the pork to rest for at least 5 minutes before slicing.

Serves 4 to 6

Enjoy! xx