Pork Tenderloin with Roasted Vegetables – Sheet Pan Dinner

Ingredients:

• 2 lbs pork tenderloin (2 tenderloins)
• 3 cups baby potatoes, halved
• 3 cups Brussels sprouts, halved
• 2 cups baby carrots
• 1 red onion, cut into wedges
• 4 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons balsamic vinegar

Instructions:

1. Preheat oven to 425 degrees F. Line a large sheet pan with parchment paper.
2. Pat pork tenderloins dry with paper towels. Trim any silver skin or excess fat.
3. In a small bowl, combine 2 tablespoons olive oil, minced garlic, rosemary, thyme, smoked paprika, garlic powder, salt, and pepper.
4. Rub the herb mixture all over both pork tenderloins, coating them completely.
5. In a large bowl, toss potatoes, Brussels sprouts, carrots, and onion with remaining 2 tablespoons olive oil, salt, and pepper.
6. Spread vegetables in a single layer on the sheet pan, leaving space in the center for the pork.
7. Place both pork tenderloins in the center of the pan, on top of or between the vegetables.
8. Roast for 25-30 minutes until pork reaches an internal temperature of 145 degrees F and vegetables are tender and caramelized.
9. Remove from oven and tent pork with foil. Let rest for 5-10 minutes before slicing.
10. Drizzle vegetables with balsamic vinegar, toss gently, then slice pork and serve together.

Nutrition (per serving):

Calories: 380 | Protein: 36g | Carbs: 28g | Fiber: 6g | Fat: 14g

Why This Recipe Works

Sheet pan dinners are the ultimate solution for busy weeknights – everything cooks together on one pan with minimal cleanup. Pork tenderloin is naturally lean yet incredibly tender when not overcooked. The high oven temperature caramelizes the vegetables while keeping the pork juicy. The herb rub adds incredible flavor and creates a beautiful crust. Roasting vegetables brings out their natural sweetness through caramelization. This meal is balanced, nutritious, and absolutely delicious.

Health Benefits

• Lean Protein Source: Pork tenderloin is one of the leanest cuts of pork, providing 36 grams of protein with moderate fat.
• Complete Nutrition: This meal combines protein, complex carbs from potatoes, and plenty of vegetables for a balanced plate.
• Rich in B Vitamins: Pork is an excellent source of thiamine and other B vitamins essential for energy metabolism.
• Antioxidant Vegetables: Brussels sprouts and carrots provide vitamins C, K, and beta-carotene for immune and eye health.

Chef’s Tips for Perfect Results

• Don’t Overcook Pork: Pork is safe at 145 degrees F. It will be slightly pink inside – this is perfect and keeps it juicy.
• Remove Silver Skin: The thin, shiny membrane on pork tenderloin is tough. Slide a knife under it and pull it off before cooking.
• Even Vegetable Size: Cut vegetables to similar sizes so they cook evenly. Smaller pieces cook faster than large ones.
• Meal Prep Friendly: Roast everything on Sunday and store in containers. This reheats beautifully for easy weeknight dinners.

Frequently Asked Questions

Can I use different vegetables?

Absolutely! Try sweet potatoes, bell peppers, zucchini, or green beans. Choose vegetables with similar roasting times.

What if I only have one tenderloin?

One tenderloin works perfectly. Reduce vegetables by half or keep the full amount for more leftovers.

How do I know when pork is done?

Use an instant-read thermometer inserted into the thickest part. It should read 145 degrees F for perfect doneness.

Final Thoughts

This pork tenderloin with roasted vegetables is the kind of dinner that makes healthy eating feel effortless. It’s elegant enough for company yet simple enough for Tuesday night. The combination of lean protein and roasted vegetables creates a complete, satisfying meal that everyone will love.