This juicy, slightly sweet sheet pan pork tenderloin is the ultimate Fall dinner. Complete with brussels sprouts, carrots, and apples, this recipe makes for a balanced meal without excess dishes to clean up!
This month’s Recipe Redux is a perfect one for this time of year, as I’m sure many of you are looking for quick and easy, yet healthy meals to feel the whole family (or just your hungry self):
We love throwing ingredients together on a sheet pan and roasting for a simple sheet pan dinner. They make busy weeknights a bit more manageable. (And clean-up isn’t bad either!) Show us your healthy take on a sheet pan meal.
I don’t want to brag, but this may be the best thing I’ve cooked all year. Seriously. The combo of the mustard and maple syrup is just right and don’t get me started on how delicious the bites of juicy baked apple are.
I also managed to cook the pork just right. This is a serious accomplishment for me, as I was vegetarian for the early days of learning to cook, so I nailed down tofu, beans, lentils, and vegetables, but meat and poultry? It’s been a struggle. But I finally did it. The pork was still pink in the center and perfectly moist. There are three tips I can give you: 1. Cover the pork with the mustard and salt while you’re prepping all the veggies so that it has some time to marinade; 2. Use a meat thermometer and take the pork out of the oven once it reaches an internal temp of 140F. 3. Most importantly, give the meat 10 minutes to rest before cutting into it. This is key for bringing it to a safe 145F temperature and makes it super juicy! If you cut it too early, you’ll risk losing a lot of the juices and end up with a drier slice of pork.
No long post today as I really want you to go out, buy all the ingredients, and make this right away. Your family will thank you 😉
So here’s a toast to your new go-to Fall dinner!
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Love the fall flavors of this!
An easy meal for my meat loving husband! Thanks for sharing