You don’t always have to wait for the weekend to make a sheet pan dinner. Sheet pan meals come in handy any day of the week, and are especially easy to prepare when you use ingredients that can cook all together at the same time and temperature. A pork tenderloin is a simple piece of meat to cook up with sweet potato wedges and chickpeas, and when it is dusted with a bit of Cajun seasoning, it’s that much better.
Cajun spices are a combination of paprika, oregano, cayenne pepper and some garlic powder – things you probably have in your cupboard. This mixture of seasonings gives the pork a kick of heat that tantalizes the tongue and creates a great accent spice to the sweet potatoes and chickpeas. What I love about this dish is that it has crazy good texture by offering succulent bites of pork, soft and creamy sweet potatoes, and crunchy chickpeas, when cooked. This entire meal takes about 30 minutes to make – start to finish. I enjoy a sheet pan meal that cooks up fast and tastes fabulous, and I think your family and friends will love it too.
1 1/2 pound pork tenderloin
2 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
3 medium sweet potatoes, washed
14 ounce can chickpeas, drained
1 lemon cut in half
fresh parsley – for sprinkling
oil for sheet pan
- Preheat oven to 425 degrees. Remove pork from packaging and blot dry with paper towels, set aside.
- In a small bowl, combine paprika, garlic powder, salt, oregano, cayenne and black pepper.
- Slice potatoes in half and then, into long wedges, set aside.
- Drizzle sheet pan with 2 tablespoons oil and place pork in center. Dust with 2/3 of Cajun spice mixture on all sides. Add sweet potatoes and chickpeas around edges of pork. Sprinkle with remaining Cajun spice and toss to coat.
- Bake in oven for 18-20 minutes, internal temperature of pork 140 degrees. Turn heat to broil and cook for 2-3 minutes, just until sweet potatoes are slightly golden and chickpeas crisp. Squeeze lemon juice over top of entire sheet pan.
- Remove from oven and let pork rest on cutting board for 5 minutes before slicing. Spoon sweet potatoes and chickpeas onto plates and top with sliced pork. Sprinkle with fresh parsley and serve with remaining lemon. Enjoy!