Sheet Pan Pork With Fennel And Brussel Sprouts

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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.



Keywords: pork, fennel, brussel sprouts, sheet pan