This Sheet Pan Chili Dijon Pork Tenderloin is a sponsored post written by me on behalf of Smithfield® Prime Fresh Pork. The opinions and text are all mine.
Company pleasing, holiday worthy Sheet Pan Chili Dijon Pork Tenderloin with Green Beans and Potatoes is melt in your mouth tender and bursting with tangy sweet and spicy flavors you won’t be able to get enough of!
I hope you had a fabulous Thanksgiving filled with friends, family and lots of delicious food! Now that turkey season has come and gone, ‘tis the season for pork! I typically make pork for Christmas and other special occasions like Mother’s Day because it just feels more gourmet than traditional fare, and it is so versatile and melt in your mouth delicious while still being deceptively simple to prepare.
This Christmas, I am excited to serve this company worthy Chili Dijon Pork Tenderloin that is sweet and tangy with just the right kick of heat. And while this Chili Dijon Pork has a few more ingredients (most are spices that take seconds to whip together), it serves as your main course and your sides because the potatoes and the green beans are all baked together! Not only does this make for quicker meal prep, which is SO important during the holidays when you want to spend time with your family instead of slaving away in the kitchen, but but the juices of the Chili Dijon Pork Tenderloin seep onto the green beans and into the potatoes for an added layer of yum.
But before I get ahead of myself, let’s talk pork. This was honestly the most tender, juicy pork I have ever devoured. Part of that is due to the 20 minute water-salt brine. Brining is like marinating meat as it helps keep the meat moist by increasing the moisture capacity of the meat (and it only takes 20 minutes!)
But I use a brine with all my pork tenderloins, and this was by far the juiciest, because this wasn’t just any pork, this was Smithfield Prime Fresh Pork Tenderloin from United. Smithfield Prime Fresh Pork Tenderloin is 20% more tender than the other leading brand of natural pork. In addition, it has zero growth promotants, no added hormones or steroids, no artificial ingredients and is a product of the USA. Not all pork is created equal and you can definitely taste the difference with Smithfield Prime Fresh Pork Tenderloin!
While your pork is in the brine, you prep your Chili Rub by whisking together chili powder, ancho chili powder, onion powder, garlic powder, smoked paprika, parsley, thyme, etc. You add a sprinkling of this along with olive oil, salt and pepper to your potatoes and green beans while on the baking sheet and toss to coat. Next, you line the green beans down the middle of the pan and the potatoes along the outside.
Next, rub your brined pork with the remaining rub mixed with some olive oil and sear on all sides then place the tenderloins directly over the green beans. This creates steam while roasting so the beans cook through without drying out.
Finally, your Chili Dijon Sauce. This is a simple whisking of Asian sweet chili sauce, Dijon, brown sugar and some reserved Chili Rub spices. It’s sweet, tangy, spicy and loaded with flavor. Brush this all over your pork before roasting and a little after, and you have the most tender, juicy, flavor-exploding pork to come out of your kitchen. Christmas Day worthy, every day easy.
Looking for more one pan pan dinners?
- Baked Honey Mustard Chicken with Potatoes and Green Beans
- Sheet Pan Fajita Salmon with Cilantro Lime Butter
- Sheet Pan Lemon Butter Garlic Shrimp and Asparagus
- Sheet Pan Parmesan Pesto Chicken and Veggies
- Sheet Pan Honey Mustard Pretzel Chicken & Potatoes
- Sheet Pan Cashew Honey Soy Salmon with Broccoli
- Sheet Pan Caprese Balsamic Chicken and Veggies
- Sheet Pan Lemon Garlic Butter Salmon with Crispy Parmesan Panko & Broccoli
- Sheet Pan Thai Peanut Coconut Chicken with Pineapple and Broccoli
- Sheet Pan Teriyaki Shrimp, Pineapple and Snap Peas
Want to try this Baked Pork Tenderloin?
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