There’s a reason home cooks love sheet pan dinners. They are a terrific (and tasty!) solution to weeknight cooking, and with minimal fuss and cleanup – what’s not to love? Here, lean pork tenderloin is slathered in a maple Dijon sauce before being seared and roasted to juicy perfection. Snappy asparagus and sweet potato wedges roast on the same pan, soaking up some of those flavours in the process. Look for thick-cut asparagus to avoid overcooking.
Sheet Pan Pork Tenderloin with Sweet Potatoes and Asparagus
- 2 Tbsp canola oil
- 1 lb pork tenderloin, fat trimmed off
- 1 Tbsp pure maple syrup
- 1 Tbsp Dijon mustard
- 1 tsp garlic powder, divided
- 1/2 tsp black pepper, divided
- 3 cups sliced sweet potato wedges
- 1 lb thick-cut asparagus spears, trimmed
- Preheat the oven to 425°F (220°C). Line a rimmed 13 x 18 -inch (33 x 48 cm) baking sheet with parchment paper.
- Place the pork tenderloin in a medium bowl and add the maple syrup, mustard 1/2 tsp (2 mL) garlic powder and 1/4 tsp (1 mL) pepper. Rub the ingredients over the pork tenderloin.
- Warm a large non-stick skillet over medium-high heat. Pour in 1 Tbsp (15 mL) canola oil. When it is hot, add the pork tenderloin and sear the meat for 3 minutes on each side.
- While the pork is searing, slice the sweet potato into wedges. Place in a medium bowl and toss with the remaining canola oil, garlic powder and black pepper.
- Arrange the asparagus in the centre of the sheet pan, trying not to overlap. Place the seared tenderloin on top of the asparagus, pouring any remaining marinade over the pork. Tuck the sweet potato wedges around the pork and asparagus. Roast for 20-25 minutes, until a meat thermometer inserted into the thickest portion of the pork registers 145°F (63°C). Transfer pork to a cutting board. Let it rest for 5 minutes before slicing. Serve with asparagus and sweet potatoes.