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Sheet Pan BBQ Pork Tenderloin
When you want a hearty meal without destroying the kitchen, this sheet pan pork tenderloin is the answer. A quick tomato and honey glaze brings sweet barbecue flavor to the meat, roasting right alongside the Brussels sprouts. While the oven does the heavy lifting, you'll simmer sweet potatoes for a creamy, tangy side salad packed with crisp celery and fresh parsley. It's a balanced, colorful plate that satisfies everyone at the table.
Ingredients
- 2 tablespoons low-sodium tomato paste
- 1 tablespoon honey
- 3 cloves garlic, crushed with a press
- 1 teaspoon chili powder
- 2 tablespoons vegetable oil
- ¼ teaspoon ground black pepper
- 1 (1¼-pound) pork tenderloin
- 1¼ pound sweet potatoes, peeled and cut into ½-inch chunks
- 1 pound Brussels sprouts, trimmed and cut into halves
- ¼ teaspoon salt
- 5 stalks celery, thinly sliced
- 2 medium shallots, thinly sliced
- ¼ cup low-fat mayonnaise
- 1 tablespoon red wine vinegar
- ¼ cup fresh flat-leaf parsley leaves, chopped
Instructions
- 1Heat the oven to 450°F and line a large rimmed baking sheet with aluminum foil.
- 2Whisk the tomato paste, honey, crushed garlic, chili powder, 1 tablespoon of vegetable oil, and black pepper in a medium bowl. Add the pork tenderloin, turning it to coat completely. Transfer the pork to the prepared baking sheet and roast for 5 minutes.
- 3Place the sweet potato chunks in a medium saucepan and cover them with cold water by about an inch. Starting potatoes in cold water helps them cook evenly from edge to center. Bring the water to a boil over high heat with the pot partially covered. Lower the heat and simmer for 12 minutes until the potatoes are very tender.
- 4Toss the halved Brussels sprouts with the remaining 1 tablespoon of vegetable oil and 1/8 teaspoon of salt in a separate large bowl. Place the sprouts onto the same baking sheet as the partially cooked pork.
- 5Return the baking sheet to the oven and roast everything together for 20 to 25 minutes. The Brussels sprouts should be tender and the pork must reach an internal temperature of 145°F.
- 6Drain the cooked sweet potatoes thoroughly. Draining well prevents a watery salad dressing. Move them to a large bowl and add the sliced celery, shallots, mayonnaise, red wine vinegar, chopped parsley, and the remaining 1/8 teaspoon of salt. Fold the mixture gently to combine.
- 7Transfer the pork to a cutting board and let it rest for 5 minutes before slicing. The juices need time to redistribute for a juicier cut. Serve alongside the roasted Brussels sprouts and sweet potato salad.
Notes
- Storage: Keep leftover pork and vegetables in an airtight container in the fridge for up to 3 days.
- Make ahead: You can chop the sweet potatoes, Brussels sprouts, and celery a day in advance to save prep time.
- Swap: If you don't have red wine vinegar, apple cider vinegar works beautifully in the potato salad.