Sheet Pan Pork Tenderloin with Potato Wedges and Vegetables
Maple-glazed pork tenderloin roasted on one tray with garlicky potato wedges and broccoli and cauliflower, finished with parmesan.
Ingredients
- 500g pork tenderloin (fillet)
- 4 tsp maple syrup
- 800g Yukon gold potatoes (or similar yellow-fleshed potatoes), sliced into wedges
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1/2 large head broccoli, broken into florets
- 1/2 large head cauliflower, broken into florets
- 1 tbsp olive oil
- olive oil spray
- salt and black pepper
- 40g finely grated parmesan
- 2 cloves garlic, crushed
- 2 tsp sweet paprika
- 1 tsp coarsely ground black pepper
- 1 tsp onion powder
- 1/2 tsp each dried basil, oregano, thyme
- a pinch of red chilli flakes
Instructions
- Preheat the oven to 200C fan/220C/gas 7.
- In a bowl, mix the seasonings (paprika, onion powder, black pepper, chilli flakes, oregano, thyme and basil) until well combined.
- Spray the pork tenderloin all over with low-calorie spray. Rub with the seasoning mix and crushed garlic until evenly coated. Cover and set aside.
- Line a large baking tray with parchment paper.
- Toss the potato wedges in a bowl with the garlic powder, parsley, a pinch of salt and half the olive oil. Spread out on the tray and bake for 15 minutes.
- Remove the tray and push the potato wedges aside to make space for the pork and vegetables. Add the cauliflower and broccoli, drizzle with the remaining olive oil, and season with a little salt and pepper.
- Place the seasoned pork on the tray, sprinkle with a little salt, and brush the top with half the maple syrup.
- Return to the oven and bake for 15 minutes.
- Remove the tray, flip the pork, brush the other side with the remaining maple syrup and any juices, and sprinkle with a little more salt. Toss the vegetables and potatoes, then spray everything with low-calorie spray.
- Return to the oven for another 15 minutes, or until the pork and vegetables are fully cooked.
- Sprinkle the vegetables with the grated parmesan. Let the pork rest for 5-10 minutes before slicing. Serve.