Soy Dijon Pork Tenderloin and Brussels Sprouts Sheet Pan Supper

Soy Dijon Pork Tenderloin and Brussels Sprouts Sheet Pan Supper

I know sheet pans were a thing a bit ago, especially on instagram. I was there for it. I made practically everything in the trusty little pan including pie and pancakes. However, you can’t deny how great they are for dinner. A billion instagram trends later, I’m still leaning on them for an easy path to supper.

Before Scarlett went vegetarian, this sheet pan supper was the thing I made whenever I couldn’t think of another single thing to make. It’s greatest appeal is the marinade. It is a balanced combination of ingredients I always have in my pantry. You probably have them too. We always make it with Brussels sprouts because they’re our family’s second favorite green vegetable behind broccoli. However, you can use a veggie that makes your family clean their plates. You may just need to adjust the roasting time. Whatever vegetable you use, this dinner pan is a clean path to a delicious dinner. It may not be the coolest thing to make sheet pan suppers any more, but that’s ok, you’re making Hot Chocolate Bombs now, right?

Soy Dijon Pork Tenderloin and Brussels Sprouts Sheet Pan Supper

This is an easy mid-week meal that doesnt sacrifice on nutrition or flavour thanks to soy dijon marinade.
Prep Time1 hr
Cook Time45 mins
Course: Main Course
Cuisine: American
Keyword: pork, sheet pan, brussels sprouts


  • 1 1/4 lb. pork tenderloin
  • 1/4 cup olive oil, plus 3 tbsps oil for cooking and sprouts
  • 3 tbsps soy sauce
  • 2 tbsps dijon mustard
  • 1 tbsp seasoned rice wine vinegar
  • 1 tbsp honey
  • 3 cloves garlic, minced
  • 1/2 tsp pepper, divided
  • 1 lb Brussles sprouts
  • 1/2 tsp salt


  • In a small bowl, whisk together the olive oil, soy sauce, dijon mustard, vinegar, honey, garlic, and 1/4 tsp pepper. Place tenderloin in a reseable plastic bag and pour sauce over top. Place in the refrigerator for at least an hour.
  • Preheat oven to 400 degrees. Spray a rimmed baking sheet with cooking spray and piece of parchment. Set aside.
  • Cut off the bottom of the Brussels sprouts and cut them in half. In a bowl, toss them with 2 tbsps olive oil, salt and remaining pepper. Scatter them across your prepared baking sheet leaving room in the center for your tenderloin. Set aside
  • In a large skillet over medium-high heat, add the remaining tbsp olive oil and heat. Place tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to prepared sheet pan along with brussels and bake for 25 minutes or until a meat thermometer registers 145. Remove the tenderloin from the sheet pan and place on cutting board to rest for 10-15 minutes. Allow brussels sprouts to roast another 10 minutes, or until crisp on the outside and tender on the inside.
  • Slice tenderloin and serve along side brussels sprouts.

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