Sheet Pan Savory Brown Sugar Pork Tenderloin with Hasselback Potatoes and Stuffed Mushrooms

This post is sponsored by Hatfield and SheKnows Media.

Savory Brown Sugar Pork Tenderloin with hasselback potatoes and stuffed mushrooms are perfect for family dinner, game night or a holiday gathering!

TKW Family have I got one AMAZING recipe that seriously became one of my FAVORITE sheet pan dinners! But first, let’s get real here for a minute. “Free time” is something that not a lot of us have much of these days. We are constantly on the go albeit work, kids’ games, practice, volunteer work, housework, chores and whatever else life throws in our way. Sometimes dinner is an afterthought, as most people do not really want to stand at the counter prepping for an hour, cooking for two and then washing a million dishes. Let’s not even talk about all the work we do around the holidays just to get ready. I mean we cook a million things, never really sit down and sometimes, do not even get a chance to enjoy our own holiday gatherings, as we are so busy in the kitchen.

However, you know me; you know I always look out for you guys. I want to make cooking fun and something you want to do, not because you feel you have to do.

Sheet Pan Savory Brown Sugar Pork Tenderloin with Hasselback Potatoes and Stuffed Mushrooms

I’ve teamed up with Hatfield to show you not only how easy sheet pan dinners are but also how incredibly delicious their meats are!  Moreover, with this specific recipe I also show you how you can take a simple family-night dinner to one that is perfect for the holidays!  Honestly, I cannot wait to have folks over to celebrate just so I can make this! It is truly everything I need on a single sheet pan!

Sheet Pan Savory Brown Sugar Pork Tenderloin with Hasselback Potatoes and Stuffed Mushrooms

Being from Pittsburgh, you have a sense of city and state pride. Hatfield is one of Pennsylvania’s heritage brands. What I love about their products is that they are all about keeping things delicious, simple and stress-free in the kitchen. Like in this recipe, I used the Dry Rub Seasoned Savory Brown Sugar Pork Loin Filet though you could easily use any of their other flavors. The flavors were so on point that there is no additional seasoning or spices needed. See – simple and stress-free!

Sheet Pan Savory Brown Sugar Pork Tenderloin with Hasselback Potatoes and Stuffed Mushrooms

What is so perfect about their products is that you can take easy products, which require no fuss or muss, and make them into something more. Case in point – by adding hasselback potatoes and stuffed mushrooms to the sheet pan you have a full meal on a single sheet pan. Moreover, if you add just a few things to serve with it: crostini, fig jam and whipped ricotta you have one AMAZING holiday food to serve party-style!

This meal can easily be made ahead of time for a party or for traveling!  If you showed up at someone’s house with this sheet pan of food, you would certainly be the Food King/Queen of the night – heck maybe the whole holiday season!

Sheet Pan Savory Brown Sugar Pork Tenderloin with Hasselback Potatoes and Stuffed Mushrooms


While this recipe has a lot of food on it and it may appear like a lot to do but honestly, the prep work can all be completed in about 15 minutes. First, let’s talk about the potatoes. For this family-style meal, I went with small Yukon gold potatoes but you could easily go with red-skinned ones. Just keep the potatoes small and uniform in size.  Hasselback potatoes aren’t a special type of potato; it’s simply the way they are cut. Think of them cut like an accordion. You just want to make slits in the potato going to about 1/4” from the bottom. Do not cut all the way through and do not try to pry them open before cooking. The heat will fan them out upon cooking.

Next, let’s talk about the stuffed mushrooms or more specifically, the filling. I seriously wanted to stop making this dish and just eat the filling as-is. I already have plans for that filling for future recipes. This filling isn’t like your standard spinach filling. I use fresh spinach leaves that I sauté. I cannot stand using frozen spinach because honestly it’s a pain. You have to defrost it and then squeeze the ever-loving life out of it to get all of the water out. Plus, when you do that everything turns green and it’s just so muted in colors. Go with fresh and sauté it down. The flavors are just so much more fresh and pronounced.

Sheet Pan Savory Brown Sugar Pork Tenderloin with Hasselback Potatoes and Stuffed Mushrooms

The next thing you’ll notice about this filling is that it uses Grana Padano cheese. Because I went with the Savory Brown Sugar Pork Loin, that cheese pairs so beautifully with it.  What I do is make the filling and then chill it while I cook the potatoes and pork.

Speaking of the pork, check out Hatfield’s site not only for the amazing flavors and other products but to find out where you can purchase them.  In finding out more about this company, I genuinely developed such a great amount of respect for them as they share many of the same values that I do. You see, Hatfield promotes the importance of having time to spend with your family. Mealtime is family time – no matter where the meal takes place. The Hatfield brand character is high quality, trustworthy, knowledgeable, American-made, family-owned, value-based company.  Their motto is “Pork with a Pledge”.  They do not just believe in doing the new thing, or the easy thing. They pledge, every day to do the right thing. That means doing what is right for their customers, their employees, their animals, and our planet.

Sheet Pan Savory Brown Sugar Pork Tenderloin with Hasselback Potatoes and Stuffed Mushrooms

To make this, you start with baking the potatoes partially first. Since I went with a pork loin filet, it does not take as long to bake as the potatoes. When the potatoes have cooked some you then add the pork to the pan and bake another 30-35 minutes. During that time stuff the mushrooms and by the time you have finished stuffing them, add them to the sheet pan and give the potatoes, who have started to fan open, their parsley herbed butter drizzle.

When the pork reaches 145F, remove the pan from the oven and cover loosely with foil. What this is doing is allowing the meat to reabsorb all of those delicious juices and stay super juicy when you slice it.

Sheet Pan Savory Brown Sugar Pork Tenderloin with Hasselback Potatoes and Stuffed Mushrooms

As I was slicing the pork, that sweet and savory rub on the pork was simply intoxicating. It cut like butter to be honest. Now if you are serving this for a family dinner, make the slices a bit thicker. Since I wanted to make this for a holiday gathering, I sliced it a tad thinner. If you are serving this as I suggested on crostini, you might also want to cut the slices in half depending on the size of your bread.

Sheet Pan Savory Brown Sugar Pork Tenderloin with Hasselback Potatoes and Stuffed Mushrooms

As you can see, this presents beautifully on a platter. My house is the house that everyone gathers in over the holidays and with me being me, I always serve up a spread. This dish is definitely going on my buffet table. It’s festive, delicious and so easy to make!  Seriously, the only thing you had to prep really was the filling for the mushrooms, which took what, 10-15 minutes?  Yeah you got this!

Plus when you serve this dish, folks can help themselves, which means you do not have to wait on them.  Think about this for minute – if you do not have to wait on them it means YOU get to enjoy the festivities! How awesome is that?! Now what I would recommend is making two trays of this using different pork loin flavors. This is that dish that EVERYONE is going to want, you will run out of and you will wish you made more. Or if you are like me, wish you made enough to have leftovers.

Sheet Pan Savory Brown Sugar Pork Tenderloin with Hasselback Potatoes and Stuffed Mushrooms

Hatfield products are a must-have in your house this holiday season and even beyond that! Put their products into your recipe round up as something new, fresh AND delicious. And HELLO… SUPER EASY!  Seriously all you need to do is remove from the package and bake.

Sheet Pan Savory Brown Sugar Pork Tenderloin with Hasselback Potatoes and Stuffed Mushrooms

Truthfully guys, this pork dish truly exceeded my expectations on flavor, easiness and deliciousness! It’s one of those dishes that you can use as part of your weekly meal prep, family-style dinners, pot luck suppers or game night. Plus this is a must-make for the holidays!

Side note, as I finished up with the photos for this recipe Mr. Fantabulous had come out to the kitchen asking for lunch. As he rounded the corner, he spied the tray of food and said “WOW! Honey that looks so good! It smells amazing!  PLEASE tell me you’re done and I can have some!!!”  I smiled, prepped two plates, and sat at the island with him. As I explained what he was eating, he could not stop saying how incredible it was. He, the man who is not a huge fan of pork, asked for seconds and said that it was ‘the best pork he has ever tasted!’ He then said “Oh honey you need to make this for my parents next time they come up. They would love this!”

Sheet Pan Savory Brown Sugar Pork Tenderloin with Hasselback Potatoes and Stuffed Mushrooms

Now once you check out all the delicious flavors and products Hatfield offers, which items do you think you will be incorporating into your holiday meals?  For inspiration, check out some other delicious recipe ideas.

Sheet Pan Savory Brown Sugar Pork Tenderloin with Hasselback Potatoes and Stuffed Mushrooms


Serves: 4-6 servings

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  • 1 22-ounce Hatfield Dry Rub Seasoned Savory Brown Sugar Pork Loin Filet
Parsley Herbed Hasselback Potatoes
  • 12 small Yukon gold potatoes
  • 1 Tbl olive oil
  • 1 tsp kosher salt
  • 2 Tbl melted butter, unsalted
  • 1 tsp parsley
  • 1/2 tsp garlic powder
Artichoke & Spinach Grana Padano Stuffed Mushrooms
  • 12-15 small crimini mushrooms, stems removed and chopped small
  • 1/2 cup cream cheese, softened
  • 1/2 cup grana Padano cheese, shredded
  • 1/2 cup grated parmesan
  • 2 cups fresh spinach, chopped
  • 1 medium shallot, chopped small
  • 1 Tbl olive oil
  • 1/2 tsp red pepper flakes
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 small artichokes hearts, drained and chopped
For a holiday gathering serve with:
  • Crostini bread slices
  • Fig jam (plain, orange and fig or balsamic fig)
  • Whipped ricotta (3/4 cup ricotta, 1/4 cup cream cheese, 1 tsp salt, 1/2 tsp thyme, 3/4 tsp black pepper)
  • Cherry tomatoes
  1. Preheat the oven to 375F, rack in the middle. Line a half sheet pan with foil.
  2. Make the mushroom mixture. In a medium sauté pan over medium heat, add the oil. When the oil starts to shimmer add the shallot, chopped mushroom stems and salt. Sauté for 5-7 minutes or until soft and tender. Add in the spinach and stir. Cook for 3-4 minutes or until the spinach has wilted. Once wilted add in the chopped artichoke hearts, stir and remove from the heat to allow to cool slightly.
  3. In a bowl, add the cream cheese, grana Padano, parmesan, pepper, red pepper flakes and spinach mixture. Mix to combine; taste for seasoning. Cover and place in the fridge to chill for 15 minutes.
  4. To make the potatoes place each one on the counter with a cutting board next to it. Cut to about 1/4 inch from the base of the potato. When the knife hits the cutting board, stop. Conversely, you can lay the potatoes between wooden spoons flat on cutting board and starting from one end of the potato; make slits about 3-4mm apart. Be careful not to slice the potato all the way through. The potato will fan out a bit as it bakes.
  5. Place the potatoes in the middle (row of two) of the sheet pan. Drizzle the olive oil and kosher salt over top of the potatoes. Bake for 15 minutes. Remove the pan from the oven and place the Hatfield Dry Rub Seasoned Savory Brown Sugar Pork Loin Filet at one end of the pan. Bake for 35 minutes.
  6. While the pork and potatoes are cooking, stuff the mushrooms. Fill them with ~2 Tbl of mixture depending on the size of your mushrooms. Do not over fill.
  7. When the 35 minutes are done, remove the pan from the oven; add the mushrooms to the empty part of the pan. Mix the melted butter, parsley and garlic powder for the potatoes and drizzle on top of the potatoes. Put the pan back in the oven and bake for 10-15 minutes.
  8. Test the pork temperature to read 145F. Remove from the oven, move the pork to a plate and loosely tent for 10 minutes before slicing. Line a plate with paper towels and place the mushrooms (carefully) on top of the paper plate to soak up any excess liquid.
  9. When ready to serve, slice the pork and serve with the potatoes and mushrooms.
  10. For a party or gathering, slice the pork and serve with toasted crostini slices, fig jam, whipped ricotta.


What are you excited to cook this holiday season? Let me know in the comments for a chance to win a $100 Visa gift card!

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