Curried Sheet Pan Pork Tenderloin with Potatoes and Cauliflower – This delicious sheet pan recipe combines exotic flavors, dead simple preparation, and easy cleanup to create a weeknight culinary masterpiece!
Is anyone else always on the hunt for quick and easy meals that are healthy and aren’t boring. I know I am! Between work and the kids it’s seems like, on any given night, easy meals with minimal clean-up are a MUST.
Even with the busyness of life, the foodie in me doesn’t want to get lost in a haze of Easy Mac, chicken nuggets, fish sticks, and freezer burnt bags of vegetables. I still want to make my family tasty and healthy meals. That’s where my love of sheet pan meals has, I guess you could say “blossomed,” over the last couple of years.
My recipe for Curried Sheet Pan Pork Tenderloin with Potatoes and Cauliflower was a huge weeknight hit in my home! It’s spicy (but not too much) and savory. I also decided to make things a bit more fun by using purple potatoes and orange cauliflower. Now, I’ll let you in on a little secret: they taste the same as regular potatoes and cauliflower, but the more colorful varieties are obviously more fun!
This recipe takes the shake-and-bake approach, which means not a lot of prep and less dishes. It’s hard to believe that something so simple makes such a flavorful weeknight meal!
- ¼ C Tbsp vegetable oil
- ¼ C fresh squeezed lemon juice
- 2 Tbsp honey
- 2½ Tbsp yellow curry powder
- 2½ Tbsp fresh ground ginger
- 1 Tbsp minced garlic
- ½ tsp salt
- ⅛ tsp black pepper
- 1 lb pork tenderloin
- 1 lb purple or red potatoes cut into wedges
- 1 lb orange or white cauliflower cut into florets*
- ¼ C chopped green onion for garnish
- 1 C whole milk Greek Yogurt
- 2 Tbsp extra virgin olive oil
- 2 Tbsp lemon juice
- 2 Tbsp freshly minced cilantro
- ½ tsp minced garlic
- ¼ tsp salt
- Mix together the vegetable oil, lemon juice, honey, curry powder, ginger, garlic, salt, and pepper to create your marinade. Separate out ⅓ C of the marinade and place it in a ziplock bag with the pork tenderloin. Allow the pork tenderloin to marinate for at least one hour.
- Meanwhile, prep the potatoes and cauliflower and coat it with the remainder or the marinade.
- Preheat the oven to 400º F and line a large baking sheet with parchment paper. Arrange the sheet pan with the pork tenderloin in the middle and the vegetables around it. Roast for 25-35 minutes or until the pork tenderloin reaches an internal temperature of 145ºF.
- When the pork tenderloin is done cooking let it rest for five minutes and then cut into slices. Serve with the potatoes, cauliflower and yogurt dipping sauce.