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.

sheet pan blackened pork tenderloin with brussels sprouts

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?

sheet pan blackened pork tenderloin with brussels sprouts

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!

blackened pork tenderloin topped with white sauce lime garlic aioli with with brussels sprouts and cauliflower rice

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)

 

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Whole30 + Keto Sheet Pan Blackened Pork Tenderloin


  • Author: Natalie
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
Scale

Ingredients

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 12 tablespoons)
  • 1 clove of garlic, grated or finely minced
  • pinch of salt + pepper, or more to taste

Instructions

  1. Preheat your oven to 425ºF. Line a rimmed baking sheet with parchment paper for easy cleanup.
  2. Toss the brussels sprouts in 1 tablespoon olive oil. Spread in an even layer on the rimmed baking sheet. Season with salt and pepper.
  3. 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.
  4. 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.
  5. Roast for 25-30 minutes, until the pork has an internal temperature of 145ºF for medium well.
  6. Remove from the oven and let it rest for 5 minutes.
  7. Make the lime garlic aioli by combining all ingredients in a small mixing bowl.
  8. 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.
  9. Leftovers will keep in an airtight container refrigerated for at least 5 days.

Notes

Don’t have a pork tenderloin? You could substitute pork chops, chicken thighs, chicken breasts or even salmon.

Don’t have blackened seasoning and don’t want to make it? Season the pork tenderloin with your favorite spice rub! Or even just salt and pepper.

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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