Keto Sheet Pan Pork Tenderloin with Romesco
Pork tenderloin roasted on a sheet pan with brussels sprouts and onions, topped with romesco sauce and served with cauliflower rice. Ready in 30 minutes!
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5 Ingredients or Less from Trader Joe’s
Happy Thursday! The newest recipe in my “5 Ingredients or Less from Trader Joe’s” series is here! I’m still having so much fun, and I hope you are too! This week, I made Keto Sheet Pan Pork Tenderloin with Romesco! It. Is. Amazing!
The past few weeks I’ve done a $50 Trader Joe’s Gift Card Giveaway to one lucky follower who likes and comments on my Trader Joe’s Recipe Instagram post! If you’re not following me on Instagram, join the fun: @tasteslovely! I love interacting with all of you so much! You might be my next winner!
As always, if you’ve missed out on previous recipes, and want to catch up, click here.
Keto Sheet Pan Pork Tenderloin with Romesco
Sheet pan meals are giving me life these days. I love the ability to throw everything on the pan and let my oven do all the work for me! If you’re looking for a quick & easy recipe that the whole family will love, this is it!
This recipe takes just 30 minutes from start to finish and costs under $18 for all the ingredients. Healthy, tasty, and affordable- win win win!
Trader Joe’s Ingredients Needed
Here are the ingredients I grabbed for this recipe:
- Pork Tenderloin
- Cauliflower Rice
- Brussel Sprouts
- Yellow Onion
- Romesco Dip
Keto Trader Joe’s Recipe Tips, Tricks, & Substitutions
Protein: You could also use 4 chicken breast or 4 chicken thighs! Chicken breast should be about 25 minutes, chicken thighs will be about 30 minutes.
Cauliflower Rice: 1 bag of cauliflower rice is for a very small scoop of cauliflower rice. If you like hefty scoop, make 2 bags cauliflower rice.
Romesco Sauce: If you’ve never had romesco sauce, it’s a spanish style sauce made of roasted red peppers, almonds, parsley, red wine vinegar, olive oil and spice. The Trader Joe’s version is good! A tad on the spicy side, and very smoky from the paprika. If you don’t have a Trader Joe’s near you, it’s so easy to make romesco. Similar recipe here, just blend until a complete puree! (Also good chunky!)
Whole30: If you need this to be Whole30, make your own romesco sauce. Similar recipe here, just blend until a complete puree! (Also good chunky!)
Watch Recipe Video
If you make this keto sheet pan pork tenderloin with romesco be sure to leave a comment and give this recipe a rating! I love to hear from you all and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to share and tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Keto Sheet Pan Pork Tenderloin with Romesco Sauce
- 1 pound pork tenderloin
- 1 pound brussels sprouts, sliced in half
- 1/2 a yellow onion, thinly sliced
- 12 ounces frozen cauliflower rice
- 8 ounces romesco dip, Trader Joe's is great!
- 5 tablespoons olive oil, divided
- kosher salt + pepper
- Preheat your oven to 425ºF. Get out 2 rimmed baking sheets. Line 1 with parchment paper.
- Toss the sliced brussels sprouts and onions in 2 tablespoons olive oil. Lay in an even layer on the parchment paper lined rimmed baking sheet. Make an opening in the center and lay down the pork tenderloin (I like to tuck the thinner end under to make it an even thickness). Drizzle the pork tenderloin with 1 tablespoon olive oil and 2 teaspoons kosher salt + pepper.
- On the other rimmed baking sheet (no parchment paper needed), drizzle 1 tablespoon olive oil on the rimmed baking sheet. Pour on the frozen cauliflower rice, spread in an even layer and break apart any clumps with your hands. Drizzle on another 1 tablespoon olive oil and 1 teaspoon kosher salt.
- Put both baking sheets in the oven and roast for 25-30 minutes, until the pork tenderloin has an internal temperature of 145ºF, the brussels are getting crispy on the edges and the cauliflower rice is golden brown.
- Remove from the oven, let rest for 2-3 minutes, slice the pork tenderloin and serve warm with brussels sprouts, cauliflower rice and 2 tablespoons of the romesco sauce on top.
- Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
- As always, lots of tips, FAQs and substitution info in the Recipe Notes below!