Sheet-Pan PORK Tenderloin WITH Delicata, Kale, AND Brussels Sprouts
- 20m Prep Time
- 45m Cook Time
- 1h 10mReady In
A sheet-pan dinner featuring roasted herbed pork tenderloin with delicata squash, kale, and Brussels sprouts. Easy to prep ahead and clean up, perfect for busy days.
Ingredients
- 1 delicata squash halved, seeded, and cut into 1-inch half-moons
- 1 lb brussels sprouts trimmed and halved
- 8 shallots peeled and halved
- 7 tbsp extra-virgin olive oil
- 5 garlic cloves smashed
- 2 tsp fresh thyme leaves chopped
- 1/4 tsp red pepper flakes
- kosher salt
- black pepper freshly ground
- 2 1/2 lbs pork tenderloins
- 2 tbsp fresh rosemary chopped
- 2 lemons halved and seeded
- 1 bunch lacinato kale large ribs removed, torn into 2-inch pieces
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 296 mg
- Iron: 6.14 mg
- Magnesium: 113 mg
- Phosphorus: 710 mg
- Potassium: 1682 mg
- Zinc: 5.34 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 7 tbsp extra-virgin olive oil
- 1/4 tsp red pepper flakes
- kosher salt
- 2 1/2 lbs pork tenderloins
Prepare
- 1 delicata squash, halved, seeded, and cut into 1-inch half-moons
- 1 lb brussels sprouts, trimmed and halved
- 8 shallots, peeled and halved
- 5 garlic cloves, smashed
- Chop 2 tsp fresh thyme leaves
- black pepper, freshly ground
- Chop 2 tbsp fresh rosemary
- 2 lemons, halved and seeded
- 1 bunch lacinato kale, large ribs removed, torn into 2-inch pieces
Let's Cook
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Step 1.
Preheat the oven to 400°F. Place a baking sheet on the center rack and allow it to preheat as well.
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Step 2.
In a large mixing bowl, combine the delicata squash (halved, seeded, cut into 1-inch half-moons), brussels sprouts (trimmed and halved), and shallots (peeled and halved). Drizzle with 3 tablespoons olive oil, add the smashed garlic, chopped thyme, and red pepper flakes to taste. Season with salt and pepper, then toss to coat evenly.
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Step 3.
On a large cutting board, rub the pork tenderloins all over with 2 tablespoons olive oil. Season with chopped rosemary, salt, and pepper. Position the tenderloins lengthwise in opposite directions so the fat end of one aligns with the thin end of the other, creating a roughly even thickness. Tie them together with butcher's twine at 2-inch intervals, trimming excess string.
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Step 4.
When the oven is hot, carefully remove the preheated baking sheet. Place the tied pork in the center, then spread the vegetable mixture around it in an even layer. Add the lemon halves (halved and seeded) to the pan. Roast for 30 minutes.
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Step 5.
While the pork and vegetables roast, add the torn kale (large ribs removed, torn into 2-inch pieces) to the same large bowl. Drizzle with the remaining 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Set aside.
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Step 6.
After 30 minutes, remove the pan from the oven. Scatter the kale over the vegetables and stir to incorporate. Return to the oven and roast for another 15 minutes, or until the pork registers 135°F for medium-rare (or 145°F for well-done) on an instant-read thermometer inserted in the thickest part, and the squash is tender.
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Step 7.
Remove the pan from the oven and let everything rest for 5 minutes. Serve the pork hot, directly from the baking sheet, slicing as you go. Squeeze the roasted lemon halves over everything just before serving.