Whole30 + Keto Sheet Pan Blackened Pork Tenderloin
This Whole30 + Keto Sheet Pan Blackened Pork Tenderloin Recipe is a 30 minute low carb sheet pan dinner with brussels sprouts, blackened seasoned pork tenderloin, and a lime garlic aioli.
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.
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.
Calories: 382 | Total Carbs: 7g | Protein: 26.2g | Fat: 28.4g | Fiber: 2.2g | Net Carbs: 5g