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–+ servings
Sophie Van Tiggelen

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 5
Course: Main Course, Meal
Cuisine: AIP, Autoimmune Protocol, Paleo
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. Chop the vegetables and spread on the other baking sheet. Drizzle with remaining 2 tablespoons of olive oil and sprinkle with salt to taste.
  4. Transfer the meat in the oven on the middle rack and the vegetables at the bottom.
  5. 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. 
  6. 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!