Juicy, tender, and deliciously seasonal, this easy weeknight dinner is the perfect way to ring in fall!
We’re back with another edition of silly-easy sheet pan fall dinners, featuring a sweet and savory pork tendy! If you’ve previously thought of pork as dry or bland, this recipe will have you questioning everything. I promise you pork can be juicy and downright craveable! All it needs is a little tender love and care.
Enter: a sweet and sticky sauce to be drizzled from end to end! This balsamic-based sauce with honey and spice adds tang and sweet heat that will have everyone asking you, “so, when are we having this pork again?!”
This show-stopping main course is the perfect main dish for when you’re low on time but want to pack a punch with all the flavors of fall!
You can watch a step-by-step video of this recipe on The Savvy Spoon Instagram, here!
Here’s how you’ll make my Balsamic Roasted Pork Tenderloin:
- Preheat oven to 400 degrees. Pat the pork tenderloin dry with a paper towel and season with salt and pepper.
- On a sheet pan sprayed with cooking spray, lay out your diced sweet potatoes and brussel sprouts cut-side down. Drizzle with avocado oil and season with salt and pepper.
- Warm 2 tbsp. avocado oil in a large skillet over medium-high heat. When oil is shiny and hot, sauté pork tenderloin on all sides for 1-2 minutes each to form crust.
- Place tenderloin over top of veggies. Pour 3/4ths of the sauce over top of the pork before placing into the oven.
- Roast for 22-25 minutes.
- Once cooked through, wait at least 5 minutes before slicing tenderloin. When ready to serve, pour remaining sauce over top!
Thank you for being an amazing reader of The Savvy Spoon! If you loved this post, I would so appreciate you rating it below and/or leaving a comment! Be sure to follow me on Instagram and Facebook for more recipes, twin mom and healthy lifestyle content!
Balsamic Roasted Pork Tenderloin
Ingredients
For the sheet pan
- 1 sweet potato peeled and diced
- 1 lb brussel sprouts stems cut and sliced in half
- 1/2 cup roasted pecans chopped (I used Trader Joe's sweet and spicy candied pecans)
For the balsamic sauce
- 5 shakes tabasco
- 2 tbsp Worcestershire
- 2 tsp honey
- 4 cloves garlic
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup balsamic
- 1/4 cup oil
- 1 tsp dried thyme
Instructions
- Preheat oven to 400 degrees.
- Pat the pork tenderloin dry with a paper towel and season well with salt and pepper all over.
- On a sheet pan sprayed with cooking spray, lay your diced sweet potatoes and brussel sprouts cut-side down.
- Drizzle with avocado oil and season with salt and pepper.
- Warm 2 tbsp. avocado oil in a large skillet over medium-high heat. When oil is shiny and hot, sauté pork tenderloin on all sides for 1-2 minutes each to form crust.
- Place tenderloin over top of veggies on your sheet pan. Pour 3/4ths of the sauce over top of the pork before place into oven. Roast for 22-25 minutes.
- Once cooked through, wait at least 5 minutes before slicing tenderloin. When ready to serve, pour remaining sauce over top of slices.
