Honey Pork Tenderloin with Roasted Vegetables [AIP - Sheet Pan - Meal Prep]
This wholesome meal is simple, nutritious, and incredibly comforting. To save time (and reduce clean up after) everything cooks in the oven on sheet pans. It's so easy! Serve with a side of greens.
Ingredients
- 1½ pounds pork tenderloin (If you can't find it in 1 piece, get 2 small ones)
- 4 tablespoons extra-virgin olive oil ,divided
- 1 tablespoon coconut aminos
- 1 tablespoon honey
- 1 teaspoon dried thyme
- 1 pound Brussels sprouts
- 2 yellow beets (3/4 pound)
- 1 red onion (3/4 pound)
- ½ pound cremini mushrooms
- 1 parsnip (1/2 pound)
- sea salt
Instructions
- Preheat the oven to 425°F. Place one rack in the middle of the oven and one rack at the bottom (second to last slot). Line 2 large rimmed baking sheets with aluminum foil and lightly grease with olive oil.
- Place the pork tenderloin on a baking sheet. In a small dish, combine 2 tablespoons of olive oil, coconut aminos, honey, and thyme. Stir well. Pour the mixture over the meat and rub with your fingers (or a kitchen brush) to coat. Salt to taste.
- Chop the vegetables and spread on the other baking sheet. Drizzle with remaining 2 tablespoons of olive oil and sprinkle with salt to taste.
- Transfer the meat in the oven on the middle rack and the vegetables at the bottom.
- Cook the meat for 20 to 25 minutes until golden brown, basting a few times, or until the meat reaches an internal temperature of 145°F. When done, remove from the oven and let sit for 10 minutes before slicing.
- Cook the vegetables for 40 to 45 minutes until tender.
Notes
Store up to 7 days in an airtight container in the refrigerator, or freeze.
Tried this recipe?Let us know how it was!