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Sheet Pan Pork Tenderloin & Veggies.
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Sheet Pan Pork Tenderloin and Roasted Vegetables

This sheet pan meal is loaded with fresh veggies and juicy pork tenderloin. It all bakes together in one pan for a quick, easy, tasty dinner.
Prep Time15 minutes
Cook Time30 minutes
Resting Time5 minutes
Total Time50 minutes
Course: Main Dish
Cuisine: American
Keyword: Sheet Pan Pork Tenderloin and Roasted Vegetables
Servings: 6 servings
Author: Caytlin McCleery

Ingredients

  • 1 pound yellow baby potatoes or yred
  • 1 medium zucchini diced
  • 1/2 medium red onion cut into chunks
  • 1 pound fresh asparagus cut into 2 inch pieces
  • 1/4 cup olive oil
  • 1 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 2 (1 1/2 pound) pork tenderloin

Instructions

  • Preheat the oven to 400°F (204°C). Line a 13x18-inch baking sheet with foil or parchment paper and lightly grease it with nonstick cooking spray.
  • Wash all vegetables. Cut 1 pound yellow baby potatoes into 1/2-inch cubes. Slice1 medium zucchini into 1/2-inch coins. Cut 1/2 medium red onion into chunks and 1 pound fresh asparagus into 2-inch pieces. Place all prepped vegetables into a large mixing bowl.
  • In a small bowl, whisk together 1/4 cup olive oil, 1 1/2 teaspoon salt , 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1/2 teaspoon paprika until well combined.
  • Pour half of the seasoning mixture over the vegetables and toss to coat evenly.
  • Place 2 (1 1/2 pound) pork tenderloin on the prepared baking sheet. Rub the remaining seasoning mixture over the pork.
  • Arrange the vegetables around the pork in an even layer. Drizzle any remaining seasoning mixture from the bowl over the top.
  • Roast in the preheated oven for 15 minutes. Stir the vegetables.
  • Continue roasting for an additional 15 minutes, or until the vegetables are browned and fork-tender and the pork reaches an internal temperature of 145°F (63°C).
  • Let the pork rest for 5 minutes before slicing. Serve warm.

Notes

Tips for Swapping or Adding Veggies
Keep cuts uniform (about 1/2 to 1 inch) so they cook evenly.
Use sturdier vegetables on the bottom layer and more delicate ones on top or added halfway.
If you add more water-heavy vegetables (like tomatoes or zucchini), expect a bit more moisture on the pan.

Nutrition

Serving: 6ounces | Calories: 438kcal | Carbohydrates: 19g | Protein: 51g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 147mg | Sodium: 709mg | Potassium: 1479mg | Fiber: 4g | Sugar: 3g | Vitamin A: 727IU | Vitamin C: 26mg | Calcium: 52mg | Iron: 5mg
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