Sheet pan meals are a quick and easy way to get a full meal on the table. This Italian dish has lean pork tenderloins, butternut squash and red cabbage! The tenderloins are tender and juicy, and the secret ingredient that’s not so secret is truffle salt! If you have never used it before, it is a fantastic way to add umami. I am obsessed with it lately! Also, the combination of Three salts……a pink, a smoked, and a truffle salt, all used judiciously, makes this pork crusty and oh so good!
You can serve this as a meal in itself! It is Plenty! But, you can also bump it up real fast by adding some cooked leafy greens on the side like the Swiss Chard shown above and some Kelp Noodles! Your choice! Keep going! The recipe is next!
Italian Sheet Pan Pork Tenderloin and Vegetables
Ingredients:
2 Pork Tenderloins
1 Small Red Cabbage (shredded by hand with a knife)
1 Medium Butternut Squash (peeled, seeded and cubed)
4 Tablespoons of Olive Oil, divided
1/2 Teaspoon of Pink Salt, divided
1 Teaspoon of Dried Marjoram
1 Teaspoon of Dried Thyme
1 Teaspoon of Dried Parsley
1 Teaspoon of Dried Oregano
1/2 Teaspoon of Truffle Salt (I use this brand)
1/2 Teaspoon of Smoked Salt (here)
1/4 Teaspoon of Pink Salt
1/2 Teaspoon of Onion Powder
1/2 Teaspoon of Garlic Powder
Directions:
Preheat your oven to 400° degrees F. On a Large Sheet Pan, toss the shredded cabbage and cubed butternut squash with two tablespoons of good olive oil and 1/4 teaspoon of pink salt.
Place the vegetables in the preheated oven and bake for 20 minutes. Meanwhile, mix together the remaining herbs, spices and salts, including the second 1/4 teaspoon of the pink salt. Make sure to crush your smoked salt before blending in the other spices, because it is a little chunkier salt. Coat the pork tenderloins with the seasoning you just prepared. In a non-stick skillet, add 2 Tablespoons of Olive Oil. Sautee the pork tenderloins over medium high heat until browned on both sides. Set aside until the twenty minutes have passed for the vegetables in the oven.
Now, add the browned pork tenderloins to the top of the vegetables that have been roasting. Roast an additional twenty minutes, or just until the pork reaches an internal temperature of 145°F. Remove the sheet pan from the oven, and let the tenderloins set for ten minutes before slicing.
Serve!
