This sheet pan red meat tenderloin bakes to perfection in 35 brief mins, crowned with a easy however scrumptious maple-mustard sauce. Surrounding it are delicate, caramelized Brussels sprouts and candy butternut squash.
Sheet pan dinners are a very easy option to make a complete meal in a single fell swoop. Simply mix your meat (rooster, red meat, red meat, tofu, fish) with chopped greens that experience a equivalent cooking time on a rimmed baking sheet, toss with oil, salt, pepper, and another flavorings you prefer, pop the pan within the oven and look forward to the timer to ding—dinner’s able!
Baked red meat tenderloin is one in all my ideally suited weeknight meats as it’s fast to prepare dinner (35 mins), naturally delicate, and its gentle taste manner it could possibly cross with near to any flavoring. Even with easy olive oil, salt, and pepper, it’s nice! However so as to add a little bit extra taste—with minimum effort and mess—I love to stir in combination natural maple syrup and highly spiced, grainy mustard and use that as a snappy sauce for the red meat. Maple and mustard pair so neatly, particularly for a comforting fall/wintry weather meal. A notice about mustard: I desire to make use of grainy brown mustard (you’ll see it labelled “highly spiced brown mustard” in shops) however any type you prefer will paintings.
Not obligatory: Marinate the red meat for added taste. Mix the red meat and maple-mustard combination in gallon-sized plastic bag, press as a lot air out of the bag as you’ll be able to, and seal it. Flip the bag a couple of occasions to coat the red meat on both sides. Refrigerate for half-hour and as much as 24 hours. While you’re able to prepare dinner, take away the red meat from the bag, discarding the rest liquid.
Different red meat recipes chances are you’ll like:
Red meat Tenderloin with Ah So Sauce
Red meat Tenderloin with Honey, Dijon and Apricot Preserves
Red meat Tenderloin with BBQ Dry Rub
Sheet Pan Red meat Tenderloin with Brussels Sprouts and Butternut Squash
This sheet pan red meat bakes to perfection in 35 brief mins, crowned with a easy however scrumptious maple-mustard sauce. Surrounding it are delicate, caramelized brussels sprouts and candy butternut squash.
Servings: 6
Energy: 257kcal
- 1.5 to two lb red meat tenderloin
- 2 cups brussels sprouts minimize in part
- 1/2 massive butternut squash peeled and minimize into 1-inch cubes
- 2 tbsp olive oil
- 1 1/2 tbsp highly spiced brown mustard (or Dijon)
- 4 tbsp natural maple syrup
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Not obligatory: Marinate the red meat for added taste. In a small bowl, stir in combination the mustard and maple syrup. Pour the maple-mustard combination right into a gallon-sized plastic bag, upload the red meat, press as a lot air out of the bag as you’ll be able to, and seal it. Flip the bag a couple of occasions to coat the red meat on both sides. Refrigerate for half-hour and as much as 24 hours, turning the bag over sometimes. While you’re able to prepare dinner, take away the red meat from the bag, discarding the rest liquid.
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Preheat the oven to 425 levels F. Line a big rimmed baking sheet with foil.
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Scatter the brussels sprouts and squash at the baking sheet. Upload the oil and toss to calmly coat the veggies. Season them liberally with salt and pepper.
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Transfer the veggies to create space for the red meat within the middle of the sheet pan and position the red meat at the pan.
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In a small bowl, stir in combination the mustard and maple syrup. Pour over the red meat, turning it over to coat each side. (In the event you’ve marinated the red meat, merely position the marinated tenderloin at the baking sheet.)
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Roast for roughly 35 mins, till the inner temperature of the red meat registers 145 levels F on a thermometer. Switch the red meat to a reducing board and let relaxation for five to ten mins sooner than chopping. Serve with the brussels sprouts and butternut squash.
Energy: 257kcal | Carbohydrates: 19g | Protein: 25g | Fats: 9g | Saturated Fats: 2g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 5g | Trans Fats: 1g | Ldl cholesterol: 74mg | Sodium: 113mg | Potassium: 815mg | Fiber: 2g | Sugar: 10g | Nutrition A: 6870IU | Nutrition C: 38mg | Calcium: 66mg | Iron: 2mg