Crazy Delicious, Amazingly Simple One Pan Pork Tenderloin with Roasted Vegetables

• Gluten free
• Paleo

• Meat

  • 1 Smithfield garlic & herb pork tenderloin

• Produce

  • 2 Apples
  • 2 lb Baby brussels sprouts
  • 2 Shallots
  • 2 Sweet potatoes, medium size

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on ezebreezy.com

Description

Ingredients

• 1 Smithfield® Marinated Garlic & Herb Pork Tenderloin
• 2 medium-size sweet potatoes, peeled and cut into 1-inch cubes
• 2 lbs. baby brussels sprouts (I just used frozen but you can certainly use fresh, just trim ends)
• 2 shallots, sliced
• 2 apples, peeled, cored, and sliced ½ thick
• Salt and pepper, to taste
• 2 tablespoons olive oil

Directions

• Preheat oven to 425 degrees F.
• Line a large cooking sheet (jelly roll pan) with aluminum foil or Silpat.
• Add the brussels sprouts and shallots along one long side of pan and the apples and sweet potatoes on the other side, leaving the center of the pan open for the tenderloin..
• Drizzle each side of vegetables with olive oil and toss until everything is completely coated.
• Place pork tenderloin in the center of the prepared pan. Re-arrange the vegetables around the pork if needed.
• Season with salt and pepper.
• Place the pan in the oven, uncovered, and roast for 25-30 minutes, or until pork is cooked through and the internal temperature at the thickest part reads of 150 degrees F.
• Remove pan from the oven and allow to rest for 10 minutes before slicing.
• After pork has rested, slice, serve , and enjoy!