Sheet Pan Fennel Pork Tenderloin

A fabulous sheet pan recipe you'll want to make over and over, this pork tenderloin is surrounded by cauliflower, fennel, and grapes, with a delicious balsamic sugar glaze!

Prep Time15

Cook Time20

Total Time35

Servings: people

Calories: 502kcal

Ingredients

For the veggies:

1 head Cauliflower or 4 cups florets
1 bulb Fennel
2 cups seedless Grapes
2 tbsp Olive Oil
1/2 tsp Sea Salt
1/2 tsp Garlic Powder or 1 minced garlic clove

For the pork tenderloin:

1/3 cup Coconut Sugar or Maple Sugar or Honey
2 lb Pork Tenderloin
2 cloves Garlic minced
2 tbsp Coconut Aminos see notes for coconut-free version
2 tbsp Balsamic Vinegar

Instructions

Preheat the oven to 425 F. Line a sheet pan with parchment paper.
Cut the leaves off of the cauliflower and then cut into florets (if not already done so). Trim the stems off of the fennel and then cut the bulb in quarters. Remove any wilted outer layers and then slice the fennel quarters crosswise into 1/2 inch wide slices. Put the cauliflower, fennel slices, and grapes on the sheet pan. Drizzle with the oil, salt, and garlic powder and toss to coat. Make a space in the middle to put the pork tenderloin.
Pat the tenderloin dry with a paper towel. Whisk together coconut sugar, garlic, coconut aminos, and balsamic vinegar. Pour over pork tenderloin, then turn the tenderloin over a couple of times to make sure all sides are coated. Place in the middle of the baking sheet.
Bake in the oven for 20-25 minutes, using tongs to turn the pork over halfway through. Let the pork rest for 5 minutes before slicing and serving with a big scoop of the veggies and the sauces from the pan!

Notes

To make coconut-free: Either replace the coconut aminos with chicken or beef broth and a pinch of salt or you could also make your own coconut-free coconut aminos using this recipe by Mel Joulwan. I recommend making a batch of this and freezing it in an ice cube tray, giving you approx 2 tbs of “coconut aminos/soy sauce” per ice cube to use whenever you need it!

Sauce: I don't use an extra sauce on the veggies as the pork releases a lot of juices in the process of cooking and I find this to be a flavorful sauce in itself. So my recommendation is to pour the juices from the pan over the veggies when serving. However, if you feel you need more, a drizzle of balsamic vinegar and oil works well.

Seedless Grapes: Make sure you get seedless grapes as having to de-seed grapes either before cooking or while eating is no fun.

Vinegars: If you don't like or can't tolerate balsamic vinegar, feel free to use red wine or white wine vinegar instead.

Nutrition