Sheet Pan Pork Tenderloin with Vegetables and Jam Sauce
Ingredients
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 pork tenderloins 1 pound each
- 1 tablespoon Dijon mustard
- 4 cups vegetables broccoli, peppers, green beans
- 2 cups baby Yukon Gold potatoes halved
- 1/4 cup olive oil
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary chopped
Jam Sauce:
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 jar apricot preserves
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Fresh thyme leaves
- Chopped fresh rosemary
Instructions
- Preheat the oven to 450F and line a rimmed baking sheet with parchment paper or aluminum foil.
- Mix the dry seasonings into a bowl and stir to combine. Pat the pork with a paper towel and rub dijon mustard on it, then add half of the dry seasonings. Place seasoned pork in the middle of the prepared sheet pan
- Chop vegetables and potatoes, then add them to the bowl with the remaining seasonings and toss to combine.
- Distribute the seasoned vegetables around the pork tenderloin, then place the sheet pan in the oven for 15 minutes and flip the pork using tongs. Continue to roast for another 10-15 minutes or until the internal temperature of the pork reaches 145F.
- While the pork is roasting, make the jam sauce by adding oil to a saucepan over medium heat. Cook garlic for 1 minute, then add the remaining ingredients and stir until combine. Taste and adjust seasonings.
Nutrition
Calories: 220kcalCarbohydrates: 25gProtein: 9gFat: 10gSaturated Fat: 1gSodium: 217mgFiber: 5g
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