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?
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
Dips make everything better.
Watch Sheet Pan Blackened Pork Tenderloin Recipe Demo (3:16 minutes)
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
- 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.
Don’t have a lime? You can substitute a lemon, or even a splash of apple cider vinegar to taste.
Don’t have brussels sprouts? Any vegetable would work! Like broccoli, green beans, fennel, mini bell peppers, cauliflower, etc.
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