Get your deliciousness on with this one pan meal! Sheet Pan Applewood Bacon Top Pork Tenderloin, Herbed Potatoes and Brussels Sprouts is the perfect meal when you want simple, delicious and it all done on one pan!
Question, who, after a long and busy day, wants to stand over a stove cooking dinner tonight while using multiple pots and pans and then, once you’re done eating, washing all of those dirty dishes? Anyone? Yeah, I thought not.. no one wants to do that. Well okay, I kind of like washing dishes by hand as it’s therapeutic and that’s the one time I’m in the kitchen and not bothered. Most hate washing dishes.
If you’re in that group that hates it then you are going to love this recipe! You have one dirty pan to wash and that’s questionable if you use heavy duty foil!. In that case, you really have no pans to wash. AND if you wanted you wouldn’t even have to use plates; just eat off of the pan. AND you could skip using forks and just eat it caveman-style. But unless you go all barbaric and rip the pork tenderloin with your hands, you’ll need one sharp knife to cut the pork. So literally one knife (and about 42 napkins) and you’re ready to eat!
When I think about sheet pan cooking I think of my Mom. She was the queen of sheet pan cooking. If it could be made on a sheet pan she was doing it. It was easy, little to no clean-up and she could make full meals. Now, to be honest, Mom would have multiple sheet pans in the oven at once as one was typically all meat and the other pan were veggies. And yes, she still would put stuff on the stovetop to which every meal was like a mini Thanksgiving but she cooked for a small army.
This dish will easily serve 4-6 folks or even up to 8 if you wanted. But in my house, this just needs to feed the two of us. It’s PERFECT for weekly meal preps. Now the star of this dish…I’ll be honest, it’s a tough call. That pork with the applewood spices and bacon topping it RIDICULOUS! That pork just melts in your mouth. Mr. Fantabulous, who is not a huge pork fan, had 2 helpings the first night I made it and then every day for lunch he’d ask for more of this. The potatoes are crispy and perfectly seasoned with hints of garlic, onion, and parsley. But people those Brussels Sprouts.
OH, Mmmmmmm Geeee!!! By cooking them under the seasoned pork they get infused with the juices dripping down and off of the pork. I literally could have eaten the entire bowl of sprouts in one setting. I thought my husband was going to doing the happy happy joy joy chair dance as he was eating this!
As you can see below putting it all together is a breeze. The only cutting you have to do is to cut the potatoes – remember you really can get away with using one knife to prepare the serve this means; that is, if you want to go all caveman on it. Which, after one bite, you may not be able to restrain yourself.
Wait, you will need to flip the potatoes so you *might* need a spatula but again you can still use that single knife. Yeah, I’m kinda hell bent on making this dish as easy as possible. Anyway, if you’re like my house, I’m big on weekly meal preps but one thing I can’t stand is the same thing to eat every single day. This recipe is perfect for that as you can the same leftovers every day if you want, but if you don’t you can easily transform it into killer new dishes!
For example, if you chop up the pork, potatoes and sprouts small it is amazing in a cheesy burrito! It’s awesome in a warmed wrap with a bbq dipping sauce. And don’t get me started on this as a pizza topping! Just chop up the potatoes, fry them up in a skillet until browned on all sides, dice up the pork and put it all on fresh pizza dough with some bbq sauce. This is even amazing as breakfast nachos.
Do you have a favorite sheet pan recipe? Did you try my last sheet pan kielbasa with herbed potatoes and green beans recipe? I’d love to hear some of your requests for sheet pan suppers.
Sheet Pan Applewood Bacon Top Pork Tenderloin with Herbed Potatoes and Brussels Sprouts
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- Yield: 4-6
Ingredients
Sheet Pan
- 2 pound pork tenderloin, patted dry
- 3 slices thick cut Applewood bacon, chopped small
- 2 teaspoon Applewood Spice Seasoning *See below
- 4–5 medium skin-on Yukon potatoes cut into wedges
- 3–4 cups Brussels Sprouts, cleaned
- 2 tablespoon Olive Oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
Honey Dijon Glaze
- 3 tablespoon melted butter, unsalted
- 1 tablespoon Dijon mustard
- 2–3 tablespoon honey
Applewood Spice Seasoning Rub
- 1/4 cup light brown sugar
- 2 tablespoon smoked paprika
- 2 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 1/2 teaspoon cayenne
- 1/2 teaspoon chipotle powder
- 3 teaspoon mustard powder
- 2 teaspoon salt
- 2 teaspoon black pepper
Instructions
Make the seasoning mix
- Put all the ingredients in a food processor and process for 30 seconds.
- Store the unused blend in an airtight container in a cupboard or pantry.
Sheet Pan
- Preheat the oven to 425F, rack in the middle. Line a large rimmed baking sheet with foil ensuring the foil goes up and over the sides.
- In the middle of the pan place the Brussels sprouts in a straight line. Next, add the sliced potato wedges on either side of the sprouts.
- Drizzle the oil over the veggies, and sprinkle on the salt and pepper.
- Sprinkle the pork with 2tablespoon of Applewood Spice Seasoning gently patting it in on all sides. Place the pork on top of Brussels Sprouts. Top the pork tenderloin with the bacon pieces.
- Roast for 25 minutes, remove the pan from the oven and gently flip the potatoes. If they stick, let them be.
- Return to the oven and roast for another 25-30 minutes or until the pork reads 145F.
- Remove the pan from the oven and place the pork on a platter, tenting loosely with foil for 3-5 minutes.
- Taste and adjust the potatoes and sprouts for seasoning.
- In a small bowl mix together the butter, Dijon and honey. When ready to serve, slice the pork and drizzle with the Honey Dijon sauce.
- Store the leftovers in an airtight container in the fridge.
Notes
Rule of thumb, Pork Tenderloin should be cooked for 25-30 minutes per pound. It’s done when a thermometer reads 145F.
Pork must rest for 3-5 minutes prior to slicing.
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