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Pork, Apple, and Sweet Potato Sheet Pan Supper

15

30

Pecan

We made it easy to enjoy the flavors of fall with this quick and hearty sheet pan supper.

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Pork

  • 1 Large apple, cut into ½ inch wedges and seeded

  • 1 Large sweet potato, peeled and cut into 1-inch pieces (about 2 1/2 cups)

  • 8 Ounce Brussels sprouts, cut in half (about 2 cups)

  • 3 Tablespoon canola oil or other neutral oil

  • 2 Tablespoon kosher salt

  • 1 Tablespoon freshly ground black pepper

  • 2 pork tenderloins, about 1 lb each

Sauce

  • 2 Tablespoon soy sauce

  • 2 Teaspoon cornstarch

  • 1/4 Cup brown sugar

  • 2 Tablespoon apple cider vinegar

  • 4 Tablespoon unsalted butter, cut into 8 pieces

  • 1

    Set the Traeger to 425°F and preheat with the lid closed for 15 minutes.
  • 2

    Meanwhile, on a large, rimmed baking sheet, toss the apples, potatoes, Brussels sprouts, and the two pork tenderloins with the oil, salt and pepper until well coated. Arrange everything in a single layer, trying not to let too much overlap. Insert a thermometer into the thickest part of the thickest tenderloin aiming to position the tip near the middle. If using a wired thermometer, insert at an angle so that it’s fully inserted it into the meat. If using a wireless one, insert it past its safety notch.
    • 1 Large apple, cut into ½ inch wedges and seeded

    • 1 Large sweet potato, peeled and cut into 1-inch pieces (about 2 1/2 cups)

    • 8 Ounce Brussels sprouts, cut in half (about 2 cups)

    • 3 Tablespoon canola oil or other neutral oil

    • 2 Tablespoon kosher salt

    • 1 Tablespoon freshly ground black pepper

    • 2 pork tenderloins, about 1 lb each

  • 3

    Transfer the sheet pan to the Traeger, placing it directly on the bottom grates. Cook until the pork reaches an internal temperature of 135°F, 20 to 25 minutes.

    425 ˚F

    135 ˚F

  • 4

    Meanwhile in a small bowl, combine the soy sauce and cornstarch and stir until smooth. Add the brown sugar and cider vinegar and stir to combine.
    • 2 Tablespoon soy sauce

    • 2 Teaspoon cornstarch

    • 1/4 Cup brown sugar

    • 2 Tablespoon apple cider vinegar

  • 5

    Flip the pork tenderloin. Drizzle the sauce over the vegetables and disperse the butter pieces in the pan. Toss briefly to coat, then cook until the internal temperature of the pork reaches 145°F, another 5 to 8 minutes.

    425 ˚F

    145 ˚F

    • 4 Tablespoon unsalted butter, cut into 8 pieces

  • 6

    Transfer the pork to a cutting board and let it rest briefly. Slice and serve with the vegetables and any sauce from the pan. Enjoy!

Cooking Notes

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