Sheet Pan Roasted Pork and Vegetables
Servings : 4
Ingredients
- 1 lb pork tenderloin
- 1 1/2 Tbsp paprika
- 2 tsp oregano
- 1 1/2 Tbsp dried thyme
- 1/2 tbsp salt
- 2 tsp pepper
- 8 oz brussels sprouts stemmed and halved
- 8 oz carrot peeled and cut into 1 inch chunks
- 1 1/2 lbs sweet potato we used Hannah, peeled and cut into 1 inch chunks
- 1 onion cut into wedges
- 3 Tbsp extra virgin olive oil
Instructions
- Preheat oven to 400 F. Line a rimmed baking sheet with parchment paper or foil.
- Cut the pork into thick slices (about 3/4” thick). Combine all dry spices except kosher salt and sprinkle onto the pork. Place pork in center of prepared pan.
- Combine vegetables and oil in a medium bowl. Toss to coat. Arrange vegetables around pork.
- Roast, uncovered, 20 minutes or until the pork juices run clear and the internal temperature of the pork reads 145 degrees. Sprinkle vegetables with salt and pepper, to taste.
Notes
For keto and paleo, substitute cauliflower for the potatoes.