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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

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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
 

  1. 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.
    Sweet potato cubes and red onion tossed with oil on a sheet pan before roasting
  2. 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.
  3. 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.
    Seasoned pork tenderloins on a sheet pan with roasted sweet potatoes, red onion and apple wedges
  4. Roast 18–25 minutes, until the thickest part of the pork reads 145°F and the sweet potatoes are browned and tender.
  5. 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.
  6. Slice the pork ½ inch thick and serve over the vegetables, with the pan juices spooned over and the parsley sprinkled on top.
    Roasted pork tenderloin sliced into medallions on a cutting board

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