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sheet pan pork with fennel and brussel sprouts

Sheet Pan Pork With Fennel And Brussel Sprouts

Sheet pan recipes continue to grow in appeal so for my first attempt I’m making a sheet pan pork with fennel and brussel sprouts.  Now if you’re not a fan of the pig you can switch out the pork for chicken.  Admittedly the benefit of having all the things on one pan along with easy clean up is something I should’ve tried long ago.  But as the saying goes, better late than never.  

Martha Stewart started using sheet pans back in the 70’s then sheet pan recipes followed in the 90’s.  However, they’ve gained even more popularity since instagram came on the scene.  I mean, we can all agree a pan with different textures and colors does make for a beautiful image.  

In fact this is my first time cooking fennel so I wasn’t sure if I’d like it.  But I’m trying to broaden my horizon on the veggie front so I don’t get bored. 

Fennel is a little higher in carbs, but is a veggie we can indulge in occasionally on keto.  If you’ve never had fennel it looks like an onion and celery made a baby.  Particularly because the bulb has layers like an onion and the stalks appearance and texture resemble celery.   Fennel has a light licorice flavor and can be eaten cooked or raw.  Surprisingly I found that when cooked it reminded me of cabbage.  My first time out the gate and I’ll have to admit that all the flavors of this sheet pan pork with fennel and brussel sprout recipe compliment one another.  


Sheet Pan Pork With Fennel And Brussel Sprouts

  • Author: Andie Cumber
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Dinner



1 ¼ lb pork tenderloin
1 fresh fennel bulbs
1 cup brussel sprouts
3 tbsp whole grain mustard
1 ½   tbsp sugar free syrup
1 tsp valencia orange peel
2 tbsp fresh lemon juice
2 tbsp olive oil
1 tsp himalayan salt
½ tsp black pepper
1 tsp fresh thyme


  • Preheat oven to 450°F
  • Pat dry the pork tenderloin with a paper towel
  • Mix 1 tbsp of the olive oil, ½ tsp salt, ¼ tsp of black pepper together then rub on the pork tenderloin then place on a rimmed sheet pan. 
  • Slice the fennel into wedges and the brussel sprouts into halves.
  • In a medium size bowl add the fennel and brussel sprouts then mix in the remaining olive oil, salt, and pepper.
  • Take a small bowl and whisk together the ground mustard, lemon juice, sugar free syrup and thyme then brush evenly over the pork, brussel sprouts and fennel.  Roast for 15 minutes.
  • Turn the oven temperature to broil and cook until the pork is browned for about 5 – 10 minutes minutes or until the thickest park of the pork registers 145°F on a food thermometer.
  • Let rest for 10 minutes.  Slice the pork and garnish with the fennel fronds.



  • Calories: 252
  • Sugar: 3g
  • Sodium: 768mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Carbohydrates: 4 Net Carbs
  • Fiber: 3g
  • Protein: 31g
  • Cholesterol: 94g