Sheet Pan Rosemary Pork Tenderloin with Lemon-Parmesan Brussels Sprouts and Potatoes

Just like everyone else, I’m happy when there’s a dinner I can simply slide into the oven and wait for it to cook itself. I’ve made variations on this basic theme many times over the years and you, too, can change it up to suit your own tastes. You might stir in a wedged onion or two, add spicy or sweet peppers, or even replace the spuds with more Brussels sprouts or carrot chunks for a lower-carb version.

4 servings

Ingredients

1 pork tenderloin-about 1 ½ pounds
1 tablespoon Dijon-style mustard or more as needed to cover pork
Kosher salt and fresh ground pepper
2 teaspoons dry rosemary
¾ pound EACH trimmed Brussels sprouts and multi-colored fingerling potatoes--all cut in half lengthwise
3 tablespoons olive oil
3 large cloves garlic cut in half
Zest of one lemon
¼ cup (3/4 ounce) grated Parmigiano-Reggiano -- garnish for vegetables

Instructions

PREHEAT OVEN to 425 degrees F. Set rack at center. Line half-sheet pan with foil.
PREP THE PORK: Pat pork dry with paper towels. Remove silver skin if needed. Spread the mustard evenly over the pork tenderloin. Sprinkle all over with ½ teaspoon salt, ¼ teaspoon pepper, and rosemary. Press the salt, pepper, and rosemary into the meat with your fingers. Add the seasoned tenderloin to the half-sheet pan up against one long side.
PREP THE VEGETABLES: Mix together in a large bowl the Brussels sprouts, potatoes, olive oil, garlic, and lemon zest, along with ½ teaspoon salt and ¼ teaspoon pepper. Turn the vegetables out onto the sheet pan and spread out evenly. For crispier vegetables, arrange cut-side down on the pan.
ROAST for 30-35 minutes or until vegetables are crispy-tender and instant read thermometer in pork tenderloin reads at least 140 degrees for a rosy center. (145 -- the USDA safe cooking temp for pork -- is for medium, which will rise to 150 while resting. I like mine a bit pinker-juicier than that.) Remove from oven (turn oven off) and sprinkle vegetables with the grated Parmigiano-Reggiano. Place tenderloin on a cutting board, tent and rest 10 minutes, returning vegetables to oven to keep warm. Slice meat thinly, stir the vegetables, and serve together while hot or warm. Leftovers will keep well-covered for 3-4 days in the fridge. You can freeze the pork tenderloin for 2-3 months, thawing wrapped meat overnight in the fridge before serving.

Notes

NEED A SAUCE? Stir together 2 tablespoons each Dijon-style mustard and horseradish with 1 tablespoon whole grain mustard. Add a pinch of salt and pepper. Taste; adjust seasonings. Serve at room temperature with pork or chicken. For a creamier sauce, add a tablespoon mayo.