Sheet pan pork tenderloin with sweet potatoes
320 cal Serves 4 servings
Prep time 0h 8m
Cook time 9h 45m
Total time 9h 53m
Step 1Preheat oven to 425°F (220°C). Lightly grease a rimmed 13 x 18 -inch (33 x 48 cm) baking sheet with 2 tsp canola oil.
Step 2Place pork tenderloin in a medium bowl and add maple syrup, mustard, 1/2 tsp (2 mL) garlic powder and 1/4 tsp (1 mL) pepper. Rub over the pork tenderloin.
Step 3Warm a large non-stick skillet over medium-high heat. Add 1 Tbsp (15 mL) canola oil. When hot, add pork tenderloin and sear for 3 minutes on each side.
Step 4While pork is searing, slice sweet potato into wedges. Place in a medium bowl and toss with remaining canola oil, garlic powder and black pepper.
Step 5Arrange asparagus in centre of sheet pan, trying not to overlap. Place seared tenderloin on top of asparagus, pouring any remaining marinade over pork. Tuck sweet potato wedges around pork and asparagus. Roast for 20-25 minutes, until a meat thermometer inserted into thickest portion of pork registers 145°F (63°C). Transfer pork to a cutting board. Let rest for 5 minutes before slicing. Serve with asparagus and sweet potatoes.
Per serving (1 portion)
- 28 g
- 210 mg
- 1089 mg
- Total fat
- 10 g
- Saturated fat
- 75 mg
- 29 g
- 6 g
- 10 g
- Added sugars
- 3 g
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