Name: AIP Sheet-Pan Pork Tenderloin with Apples and Sweet Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 lb sweet potatoes (about 2 medium, peeled or scrubbed, ¾-inch cubes); 1 medium red onion (cut into 8 wedges); 2 tbsp olive oil or avocado oil (divided); 3/4 tsp fine sea salt (divided); 2 firm apples (such as Honeycrisp, cored, cut into 8 wedges each); 2 lb pork tenderloin (2 tenderloins, silver skin trimmed; plain, not 'enhanced' or pre-marinated); 3/4 tsp fine sea salt (for the pork); 1 tbsp olive oil or avocado oil; 4 garlic cloves (finely grated); 1 tbsp fresh rosemary (finely chopped); 2 tsp fresh thyme leaves; 1 tbsp apple cider vinegar; 2 tbsp fresh parsley (chopped)

Approved by Michaelangelo Larive, OurCheff

Herb-rubbed pork tenderloin roasted on one pan with caramelized sweet potatoes, apples and red onion, then finished with a splash of cider vinegar. It’s strict AIP elimination-phase compliant: no nightshades, seed spices or black pepper.

15 minPrep

35 minCook

50 minTotal

4 (to 10)Servings

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At a glance

Diet: AIP, Paleo, Whole30-friendly, Gluten-free, Dairy-free, Egg-free, Nightshade-free
Estimated per serving: 500 calories, 50 g protein, 40 g carbs, 15 g fat
Equipment: Large rimmed sheet pan (or two), Instant-read thermometer, Cutting board + sharp knife

Step-by-step photos

1Step 1

Sweet potato cubes and red onion tossed with oil on a sheet pan before roasting — AI-generated illustration

Heat the oven to 425°F. On a large rimmed sheet pan, toss the sweet potatoes and onion with 1½ tbsp oil and ½ tsp salt. Spread them in a single layer and roast 15 minutes.

3Step 3

Seasoned pork tenderloins on a sheet pan with roasted sweet potatoes, red onion and apple wedges — AI-generated illustration

Toss the apples with the remaining ½ tbsp oil and ¼ tsp salt. Take out the pan, stir the vegetables, push them to the edges and add the apples. Lay the tenderloins in the center.

6Step 6

Roasted pork tenderloin sliced into medallions on a cutting board — AI-generated illustration

Slice the pork ½ inch thick and serve over the vegetables, with the pan juices spooned over and the parsley sprinkled on top.

The full ingredient list and every step are in the recipe card below.

Chef tips

Give the sweet potatoes a 15-minute head start. Tenderloin cooks fast, and the potatoes need longer to brown.
Firm, tart-sweet apples (Honeycrisp, Pink Lady) hold their shape. Softer apples collapse into sauce.
Tuck the thin tail end of the tenderloin under itself so it cooks evenly.

Substitutions

Squash: Butternut squash cubes can replace the sweet potato.
Pears: Firm Bosc pears can replace the apples.
Chicken: Bone-in chicken thighs work: roast them from the start with the vegetables, 35–40 minutes to 175°F.

Storage and reheating

Refrigerate up to 4 days. Reheat sliced pork gently, covered, with a splash of water or broth at 300°F, or eat it cold over greens. Freeze sliced pork and vegetables up to 2 months. The apples soften after freezing.

Sheet pan of sliced herb-crusted pork tenderloin with roasted sweet potatoes and red onion

Michaelangelo Larive, OurCheff

AIP Sheet-Pan Pork Tenderloin with Apples and Sweet Potatoes

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 500

Ingredients Equipment Method Notes

Ingredients

Vegetables

1 lb sweet potatoes about 2 medium, peeled or scrubbed, ¾-inch cubes
1 medium red onion cut into 8 wedges
2 tbsp olive oil or avocado oil divided
3/4 tsp fine sea salt divided
2 firm apples such as Honeycrisp, cored, cut into 8 wedges each

Pork

2 lb pork tenderloin 2 tenderloins, silver skin trimmed; plain, not ‘enhanced’ or pre-marinated
3/4 tsp fine sea salt for the pork
1 tbsp olive oil or avocado oil
4 garlic cloves finely grated
1 tbsp fresh rosemary finely chopped
2 tsp fresh thyme leaves

To finish

1 tbsp apple cider vinegar
2 tbsp fresh parsley chopped

Equipment

Large rimmed sheet pan (or two)
Instant-read thermometer
Cutting board + sharp knife

Method

Heat the oven to 425°F. On a large rimmed sheet pan, toss the sweet potatoes and onion with 1½ tbsp oil and ½ tsp salt. Spread them in a single layer and roast 15 minutes.
Meanwhile, pat the pork dry and season all over with ¾ tsp salt. Stir together 1 tbsp oil, the garlic, rosemary and thyme, and rub it over the pork.
Toss the apples with the remaining ½ tbsp oil and ¼ tsp salt. Take out the pan, stir the vegetables, push them to the edges and add the apples. Lay the tenderloins in the center.
Roast 18–25 minutes, until the thickest part of the pork reads 145°F and the sweet potatoes are browned and tender.
Move the pork to a cutting board and rest it 5–10 minutes. While it rests, drizzle the vinegar over the vegetables and apples on the hot pan and toss to pick up the browned juices.
Slice the pork ½ inch thick and serve over the vegetables, with the pan juices spooned over and the parsley sprinkled on top.

Notes

Chef tips

Give the sweet potatoes a 15-minute head start. Tenderloin cooks fast, and the potatoes need longer to brown.
Firm, tart-sweet apples (Honeycrisp, Pink Lady) hold their shape. Softer apples collapse into sauce.
Tuck the thin tail end of the tenderloin under itself so it cooks evenly.

Substitutions

Squash: Butternut squash cubes can replace the sweet potato.
Pears: Firm Bosc pears can replace the apples.
Chicken: Bone-in chicken thighs work: roast them from the start with the vegetables, 35–40 minutes to 175°F.

Storage & reheating

Nutrition is estimated per serving (1 of 4) from USDA FoodData Central data; values vary by brand and portion.

FAQs

Is this recipe AIP compliant?

Yes, for the elimination phase. It has no grains, legumes, dairy, eggs, nuts, seeds, nightshades, seed-based spices, black pepper, refined sugar or seed oils. Always check the labels on your meat and vinegar.

Why no black pepper?

Black pepper comes from a dried berry (a seed spice) and is left out during the AIP elimination phase.

Can I cook this ahead for the week?

Yes. Slice the pork once it’s fully cooled and store it with the vegetables. It reheats well for 3–4 days.

Approved by Michaelangelo Larive, OurCheff. Nutrition is estimated from USDA FoodData Central. Images on this page are AI-generated illustrations, not photos of the tested dish. How we make our recipes.

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