Sheet Pan Pork Tenderloin with Sweet Potatoes and Broccoli

Sheet pan pork tenderloin with sweet potatoes and broccoli, coated in a maple-Dijon glaze and roasted for an easy one-pan dinner.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Oven

Ingredients

• 1.5 lb pork tenderloin
• 2 medium sweet potatoes
• 1 head broccoli
• 2 tbsp olive oil
• 1 tbsp dijon mustard
• 1 tbsp maple syrup
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.5 tsp garlic powder

Cooking instructions

1. Heat the oven to 425°F. Cut the sweet potatoes into 1-inch cubes and the broccoli into florets. Pat the pork tenderloin dry. (about 10 min) — 425°F
2. Whisk together 1 tablespoon oil, Dijon mustard, maple syrup, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rub half the mixture over the pork. (about 3 min)
3. Toss the sweet potatoes with 1/2 tablespoon oil, 1/4 teaspoon salt, and the remaining pepper. Spread them on a rimmed sheet pan and roast for 10 minutes. (about 10 min) — 425°F
4. Add the broccoli to the pan, toss it with the remaining 1/2 tablespoon oil and 1/4 teaspoon salt, and arrange the pork among the vegetables. Brush the remaining glaze over the pork. (about 3 min) — 425°F
5. Roast until the thickest part of the pork reaches 145°F and the vegetables are tender, about 18 to 25 minutes. If the vegetables brown too quickly, loosely cover them with foil. (about 22 min) — 425°F
6. Transfer the pork to a cutting board and rest for 3 minutes. Slice against the grain and serve with the roasted vegetables. (about 3 min)