Whole30 + Keto Sheet Pan Blackened Pork Tenderloin
Whole30 + Keto Sheet Pan Blackened Pork Tenderloin Recipe + Video – a 30 minute low carb sheet pan dinner with brussels sprouts, blackened seasoned pork tenderloin, and a lime garlic aioli. Paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food.
Are you ready for some very exciting announcements about this Whole30 + Keto Sheet Pan Blackened Pork Tenderloin?
- It’s ready in 30 minutes!
- You only need 3 ingredients!
- It’s a sheet pan meal, so virtually no clean up or hard work! The oven does all the hard work for you!
- It’s only 5 carbs!
- It’s beyond insanely delicious!
Are you as excited as I am?
Table of Contents
Whole30 + Keto Blackened Pork Tenderloin
I love a sheet pan dinner! Best for busy weeknights when you want to throw everything on a sheet pan and let the oven do all the work for you. Especially helpful when you have a 1 year old who wants to be held all the time. I have a roundup of a bunch more Whole30 + Keto Sheet Pan Dinners if you want more inspiration!
This Whole30 + Keto Blackened Pork Tenderloin is now a contender for my favorite one. My homemade blackened seasoning gives the pork tons of flavor. I can have this prepped and in the oven in just 5 minutes. And it only takes 25 minutes to roast. So easy!
Lime Garlic Aioli Sauce
If you have mayonnaise, 1 lime and a clove of garlic, you must make the lime garlic aioli to top this pork tenderloin with. It is delicious! Adds tons more flavor, and great fat macros for keto.
Dips make everything better.
Watch Sheet Pan Blackened Pork Tenderloin Recipe Demo (3:16 minutes)
Whole30 + Keto Sheet Pan Blackened Pork Tenderloin
Sheet Pan Blackened Pork Tenderloin
- 1 pound pork tenderloin
- 2 tablespoons blackened seasoning, <- link to homemade, can use store bought if you have it
- 1 pound brussels sprouts, halved or quartered
- 2 tablespoons olive oil, divided
- salt + pepper
Lime Garlic Aioli
- 1/2 cup mayonnaise, <- link to homemade, can use store bought if you have it
- zest of 1 lime
- juice of 1 lime, about 1-2 tablespoons
- 1 clove of garlic, grated or finely minced
- pinch of salt + pepper, or more to taste
- Preheat your oven to 425ºF. Line a rimmed baking sheet with parchment paper for easy cleanup.
- Toss the brussels sprouts in 1 tablespoon olive oil. Spread in an even layer on the rimmed baking sheet. Season with salt and pepper.
- Rub the pork tenderloin with 1 tablespoon olive oil, then season on all sides with the blackened seasoning. Place in the center of the brussels sprouts on the rimmed baking sheet.
- Pro Tip: One end of the pork tenderloin is always much skinnier than the other. I like to fold the small end under itself. This will make the pork an even thickness, and will prevent the skinny end from drying out while roasting.
- Roast for 25-30 minutes, until the pork has an internal temperature of 145ºF for medium well.
- Remove from the oven and let it rest for 5 minutes.
- Make the lime garlic aioli by combining all ingredients in a small mixing bowl.
- Slice the pork tenderloin. Serve warm with the brussels sprouts and topped with the lime garlic aioli. I love to make cauliflower rice to go with this as well.
- Leftovers will keep in an airtight container refrigerated for at least 5 days.
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18 Comments on “Whole30 + Keto Sheet Pan Blackened Pork Tenderloin”
This was incredible and SO easy (my favorite combo)! The lime aioli takes this to another, unexpected level. Perfect weeknight meal and so excited to have leftovers for lunch.
I agree, the lime aioli is a game changer Jenna! So glad it was incredible and easy to make. That is my favorite combo too!
Adding this to my easy go to meals on a school night list. Super easy and tasty. My children loved it. Thanks Natalie for all the work you put into creating great recipes.
It is a fantastic weeknight meal, especially if your children love it Jennifer! Thank you so much for your kind words about my recipes!
What a great combination! All of the flavors were popping! The aioli sauce was a perfect topping for the blackened pork. Another winner recipe! Thanks Natalie.
I am also glad you liked my tenderloin Llz. I agree the aioli just makes the best accompaniment for the pork. So glad you agree!
Hi! Does the nutrition info include the Brussels sprouts?
Yes the nutritional information for the sheet pan pork tenderloin does include the brussels sprouts and the aioli Blythe. I sure hope you like it! Enjoy!
Another amazing recipe!! My local butcher didn’t have tenderloin so I just made it with a boneless pork chop– still soooo good and everyone in the family loved it!
So glad you liked my pork tenderloin recipe Lindsay! I love to hear that the recipe worked well with pork chops. These days we are all having to make do with what we have available.
Update- I made this tonight exactly as written, and WHOA. Do NOT leave out the aioli, it just ties it all together perfectly! So so good.
I am so glad to hear it turned out well for you Lindsay! Thank you so much for the feedback, I really appreciate it!
This was so good, my whole family ate it with no complaints! Thank you for all of the wonderful recipes. You have made dinner time so much easier 🙌🏼
I am so happy you liked my pork tenderloin Miranda! Even better that it was enjoyed by your family. I am so glad I have helped make dinner a little easier for you, but I bet most of the credit for that goes to you – the cook! I love sharing my tips and recipes and when they are well received it makes it all worthwhile.
This was fantastic and the sauce just took it to another level!
I am so happy you liked my pork tenderloin Heidi. I love to hear that the sauce took it to another level!
Hi! Making this tonight- is your nutritional info for everything (pork, sauce, sprouts, cauli rice)? If not, what items does it cover? Thanks!
Teresa – for the sheet pan pork tenderloin the nutritional info covers all the listed ingredients: pork, seasoning, brussels sprouts, olive oil, salt, pepper, mayo, lime, garlic and salt. The cauliflower rice is not included and has its own separate nutritional information on that recipe page: