Sheet Pan Herb-Roasted Pork Tenderloin with Brussels Sprouts and Sweet Potatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A simple sheet pan dinner featuring pork tenderloin roasted with fragrant herbs alongside caramelized Brussels sprouts and sweet potatoes, all Whole30 compliant. This American-inspired pork recipe (whole30, gluten free), ready in about 45 minutes, pairs pork tenderloin, sea salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, mix 1 1/2 tsp sea salt, 1 tsp black pepper, 1 tsp dried rosemary, 1 tsp dried thyme, and 1/2 tsp garlic powder.
  2. Step 2: Rub 1.5 lbs pork tenderloin evenly with 2 tbsp olive oil and half the herb mixture.
  3. Step 3: Toss 4 cups halved Brussels sprouts and 2 cups peeled cubed sweet potatoes with 1 tbsp olive oil and the remaining herb mixture until coated.
  4. Step 4: Arrange pork tenderloin in the center of a large rimmed sheet pan and spread Brussels sprouts and sweet potatoes around it in a single layer.
  5. Step 5: Roast in the oven for 25-30 minutes until pork reaches an internal temperature of 145°F and vegetables are tender and caramelized on edges.
  6. Step 6: Remove from oven and let pork rest 5 minutes before slicing. Serve pork slices with the roasted vegetables.

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