Sheet Pan Pork Tenderloin and Potatoes with Brussels Sprouts is coated in an easy five-ingredient sweet and spicy rub and then oven roasted to perfection.
Coat the tenderloins with oil. Rub generously on pork loins.
Peel the sweet potatoes and dice. Dice the red potatoes.
Cut the ends off the Brussels Sprouts and cut them in half. Transfer the Brussels sprouts and potatoes to a sheet pan. Coat in oil and season with the rub.
Place the pork tenderloins on the potatoes and Brussels Sprouts.
Cook at 400℉ for 35-45 minutes or until the internal temperature of the pork is 145-150℉.
Let rest for five miutes before slicing the pork.
Notes
Store in sealed container if you do not use it all at one time.