top of page

Sheet Pan Pork with Sweet Potato & Pineapple


1 lb sweet potatoes, 1" slices

8 oz. fresh trimmed pineapple, cut in chunks

1 small red onion, 1/2" wedges

2 tbsp plus 1 tsp grapeseed oil

1 tsp black pepper

1/2 tsp sea salt

1/2 tsp ground ginger

1/2 tsp paprika

1/2 tsp thyme

1/8 tsp cayenne pepper

20 oz. pork tenderloin, trimmed


  • Preheat oven to 425 degrees. Line baking sheet with foil.

  • Mound potatoes and pineapple on sheet. Toss with 2 tbsp oil and half of pepper & salt. Arrange in an even layer.

  • In a small bowl, mix the ginger, paprika, thyme, cayenne and remaining salt and pepper. Rub spice mixture onto pork and drizzle remaining tsp of oil.

  • Place pork on the sheet pan with the vegetables, tucking the thin end of the tenderloin under itself for even cooking.

  • Bake until pork reaches 145 degrees, about 25 minutes.

  • Transfer pork to cutting board for slicing, return veggies to the oven 5 minutes more.

  • Combine to serve.

Recipe from The Wellness Way


Featured Posts
Recent Posts
Search By Tags
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square
bottom of page