Sheet Pan Supper: Pork Tenderloin with Brussels Sprouts and Carrots

I posted previously about the Roasted Garlic and Cracked Black Pepper pork tenderloin from Smithfield.  With half of the tenderloin, I made Instant Pot shredded pork street tacos.

I decided with the other half I would make another fun sheet pan meal.  I know it's odd to say a "fun" sheet pan meal, but these types of meals can really bring out the creativity in you!

It's so easy to put your entire meal on a rimmed baking sheet and pop it in the oven, and a half hour later (more or less) voila! Dinner is ready.

As always, choose the vegetables you want to pair with your protein.  Sweet Harold's two favorite vegetables are carrots and Brussels sprouts of which I had both in the fridge.  Decision made!

Preheat oven to 375 degrees F.  Place tenderloin in the center of a rimmed baking sheet.  

It was just the two of us for dinner, so I peeled two carrots and cut them in half lengthwise and then cut into 2 - 3 inch lengths.  I then took about a dozen Brussels sprouts and cut them in half.  I put the vegetables in a bowl and drizzled with olive oil and added salt and pepper to taste.

I then spread the vegetables out around the pork tenderloin in a single layer.  Then into the oven!

The internal temperature of the pork needs to be 155 degrees F.  It took about 28 minutes for mine to reach that internal temperature.  By that time the vegetables were cooked perfectly.  

After removing from the oven, allow the pork to rest for 5 minutes or so.  Slice the pork and serve with the vegetables.

You can drizzle with a little additional olive oil, if you'd like.

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