1/2cuproasted pecanschopped (I used Trader Joe's sweet and spicy candied pecans)
1lb. pork tenderloin silverskin removed
For the balsamic sauce
5shakestabasco
2tbspWorcestershire
2tsphoney
4clovesgarlic
1/2tspsalt
1/4tsppepper
1/4cupbalsamic
1/4cupoil
1tspdried 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.
Keyword balsamic glaze, brussels sprouts, fall recipe, pork tenderloin, sheet pan, sheet pan dinner, sweet potatoes