Sheet Pan Pork Tenderloin With Vegetables and Apple Cider Gravy

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Healthy Sheet Pan Pork Tenderloin With Roasted Vegetables and Apple Cider Gravy

A healthy sheet pan pork tenderloin with roasted vegetables comes together in under 40 minutes and is a perfect weeknight meal.  Loaded with fresh fall veggies like Brussels sprouts, apples, onions, and sweet potatoes, and topped with a delicious apple cider gravy, this meal can easily be on repeat every week! 

Pork chops and apples are a popular food pairing – so I took that pairing with pork tenderloin, added extra veggies, and made a sweet and savory cider gravy for this ultimate fall dinner.  

The kids gobbled it up and asked for seconds!  

Pork tenderloin is one of the healthiest cuts of pork that you can eat.  It’s lean and can have fewer calories than chicken and lean cuts of beef, according to Registered Dietitian Cara Harbstreet in a SELF article.   Additionally, pork is an excellent source of many B vitamins, including thiamin, vitamin B6, and niacin.  It’s also a good source of potassium, which can help lower blood pressure.

When paired with heart-healthy veggies like apples, Brussels sprouts and sweet potatoes, pork tenderloin can be a healthy low carb dinner that full of flavor. 

The key to roasting pork tenderloin in the oven is to sear it in a pan first.  Searing the pork tenderloin creates a gorgeous crust, which not only looks good but locks in the juices when roasting.  Additionally, all the brown bits left behind from searing give you the base for a flavorful apple cider gravy. 

 

The apple cider gravy is really not a gravy in its true sense because it does not contain flour,  but it’s more of an apple cider reduction with flavors added to enhance the sauce.  It’s delicious and would pair beautifully with any pork chops or a pork loin. 

 

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Ingredients for Roasted Sheet Pan Pork Tenderloin

Serves 4

  • 18 oz pork tenderloin (I used a Smithfield Roasted Garlic & Cracked Black Pepper pre-seasoned tenderloin)
  • 1 pound Brussels sprouts, halved
  • 1 sweet potato, diced into 1-inch pieces
  • 1/2 red onion, diced into 1-inch pieces
  • 2 apples, chopped into 1-inch pieces
  • 1 tablespoon extra virgin olive oil
  • salt and pepper, to taste

Apple Cider Gravy

  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1/2 teaspoon fresh thyme
  • 1 cup apple cider
  • 1 tablespoon Dijon mustard
  • 1/3 cup heavy cream, room temperature

How to Make Sheet Pan Roasted Pork Tenderloin and Veggies

Preheat the oven to 400° F. 

Heat a non-stick or cast-iron skillet over medium-high heat.  Add the pork tenderloin to the skillet and sear for 1-2 minutes on each side until brown crust forms on the meat. 

Transfer the pork tenderloin to a sheet pan.  Place the Brussels sprouts, chopped sweet potatoes, apples, and red onion on the sheet pan around the pork.  Toss the veggies with olive oil and season with salt and pepper. 

Roast the pork and veggies in the oven for 25 to 30 minutes or until the pork registers 150° with a thermometer in the thickest part of the tenderloin.  Flip the veggies once during roasting. 

While the pork is roasting, make the apple cider gravy.  Heat the skillet used to sear the pork over medium heat and add 1 tablespoon butter.  Cook the minced garlic in the butter until fragrant, about 1 – 2 minutes. 

Add the fresh thyme, apple cider, and Dijon mustard.  Stir until the mustard is smooth and incorporated.  Add the heavy cream and stir until rich and creamy.   Remove from the heat as it can reduce further if left on the heat too long. 

Remove the pork from the oven and tent with foil before slicing for about 5 minutes. 

Plate the veggies and pork on a platter and serve with the apple cider gravy. 

 

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sheet_pan_pork_Tenderloin

Sheet Pan Pork Tenderloin With Vegetables

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Course: Main Course
Cuisine: American
Keyword: Roasted Pork Tenderloin with Brussels Sprouts, Sheet Pan Pork Tenderloin
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories:
Author: Eva Fry

Ingredients

  • 18 oz pork tenderloin I used a Smithfield Roasted Garlic & Cracked Black Pepper pre-seasoned tenderloin
  • 1 pound Brussels sprouts halved
  • 1 sweet potato diced into 1-inch pieces
  • 1/2 red onion diced into 1-inch pieces
  • 2 apples chopped into 1-inch pieces
  • 1 tablespoon extra virgin olive oil
  • salt and pepper to taste

Apple Cider Gravy

  • 1 tablespoon butter
  • 2 cloves garlic minced
  • 1/2 teaspoon fresh thyme
  • 1 cup apple cider
  • 1 tablespoon Dijon mustard
  • 1/3 cup heavy cream room temperature

Instructions

  • Preheat the oven to 400° F.
  • Heat a non-stick or cast-iron skillet over medium-high heat.  Add the pork tenderloin to the skillet and sear for 1-2 minutes on each side until brown crust forms on the meat.
  • Transfer the pork tenderloin to a sheet pan.  Place the Brussels sprouts, chopped sweet potatoes, apples, and red onion on the sheet pan around the pork.  Toss the veggies with olive oil and season with salt and pepper.
  • Roast the pork and veggies in the oven for 25 to 30 minutes or until the pork registers 150° with a thermometer in the thickest part of the tenderloin.  Flip the veggies once during roasting.
  • While the pork is roasting, make the apple cider gravy.  Heat the skillet used to sear the pork over medium heat and add 1 tablespoon butter.  Cook the minced garlic in the butter until fragrant, about 1 - 2 minutes.
  • Add the fresh thyme, apple cider, and Dijon mustard.  Stir until the mustard is smooth and incorporated.  Add the heavy cream and stir until rich and creamy.   Remove from the heat as it can reduce further if left on the heat too long.
  • Remove the pork from the oven and tent with foil before slicing for about 5 minutes.
  • Plate the veggies and pork on a platter and serve with the apple cider gravy.

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