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Sheet Pan Applewood Bacon Top Pork Tenderloin with Herbed Potatoes and Brussels Sprouts

Sheet Pan Applewood Bacon Top Pork Tenderloin, Herbed Potatoes and Brussels Sprouts
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Ingredients

Sheet Pan

  • 2 pound pork tenderloin, patted dry
  • 3 slices thick cut Applewood bacon, chopped small
  • 2 teaspoon Applewood Spice Seasoning *See below
  • 4–5 medium skin-on Yukon potatoes cut into wedges
  • 3–4 cups Brussels Sprouts, cleaned
  • 2 tablespoon Olive Oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon paprika

Honey Dijon Glaze

  • 3 tablespoon melted butter, unsalted
  • 1 tablespoon Dijon mustard
  • 2–3 tablespoon honey

Applewood Spice Seasoning Rub

  • 1/4 cup light brown sugar
  • 2 tablespoon smoked paprika
  • 2 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon chipotle powder
  • 3 teaspoon mustard powder
  • 2 teaspoon salt
  • 2 teaspoon black pepper

Instructions

Make the seasoning mix

  1. Put all the ingredients in a food processor and process for 30 seconds.
  2. Store the unused blend in an airtight container in a cupboard or pantry.

Sheet Pan

  1. Preheat the oven to 425F, rack in the middle. Line a large rimmed baking sheet with foil ensuring the foil goes up and over the sides.
  2. In the middle of the pan place the Brussels sprouts in a straight line. Next, add the sliced potato wedges on either side of the sprouts.
  3. Drizzle the oil over the veggies, and sprinkle on the salt and pepper.
  4. Sprinkle the pork with 2tablespoon of Applewood Spice Seasoning gently patting it in on all sides. Place the pork on top of Brussels Sprouts. Top the pork tenderloin with the bacon pieces.
  5. Roast for 25 minutes, remove the pan from the oven and gently flip the potatoes. If they stick, let them be.
  6. Return to the oven and roast for another 25-30 minutes or until the pork reads 145F.
  7. Remove the pan from the oven and place the pork on a platter, tenting loosely with foil for 3-5 minutes.
  8. Taste and adjust the potatoes and sprouts for seasoning.
  9. In a small bowl mix together the butter, Dijon and honey. When ready to serve, slice the pork and drizzle with the Honey Dijon sauce.
  10. Store the leftovers in an airtight container in the fridge.

Notes

Rule of thumb, Pork Tenderloin should be cooked for 25-30 minutes per pound. It’s done when a thermometer reads 145F.
Pork must rest for 3-5 minutes prior to slicing.

Find it online: https://www.thekitchenwhisperer.net/2017/09/09/sheet-pan-applewood-bacon-top-pork-tenderloin-with-herbed-potatoes-and-brussels-sprouts/