This post contains affiliate links. Please read our disclosure policy.
Roasted pork tenderloin and veggies is a succulent and vibrant dish, bringing together tender, herb-infused pork with a colorful array of roasted vegetables for a hearty and flavorful meal. This pork is a delicious, super-easy meal that is great for meal prep or a healthy dinner the whole family loves!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
Italian Roasted Pork Tenderloin and Veggies
Pork is one food that always intimidated me until I had a good handle on it. I would often freak out about it being undercooked and end up completely overcooking it to the point of being dry and tasteless. Once I finally mastered pork cooking methods (a proper sear is KEY to sealing in pork’s flavor and juices), it became my absolute favorite thing to make, hands down.
Sheet pan roasted Italian pork tenderloin and veggies is a harmonious blend of succulent pork and vibrant vegetables, all roasted to perfection with a generous sprinkle of Italian herbs. This one-pan wonder offers a hassle-free yet flavorful meal, making it perfect for busy weeknights or casual dining. The aromatic herbs and spices infuse the tenderloin and veggies, creating a rustic and comforting dish that’s both satisfying and nutritious.
How to Make Roasted Pork Tenderloin and Vegetables
First assemble the following ingredients:
- Olive oil (5 tbsp) – Olive oil serves as the perfect base for coating the pork and vegetables, ensuring they roast to golden perfection with enhanced flavors.
- Pork Tenderloin (2 lb) – Pork tenderloin, the star of the dish, offers a lean yet tender cut that absorbs the surrounding seasonings beautifully.
- Herbs de provence (3 tbsp) – Herbs de Provence, a fragrant blend of dried herbs, infuses the dish with the aromatic essence of the French countryside.
- Sea salt (2 tbsp) – Sea salt, when sprinkled judiciously, brings out the natural flavors of the pork and vegetables, highlighting their inherent sweetness and savoriness.
- Pepper (1 tbsp) – Pepper adds a subtle heat and complexity, balancing the dish with its piquant notes.
- Brussel sprouts (12 oz) – Brussels sprouts, halved and roasted, transform into crispy, caramelized morsels, adding a delightful texture and earthy flavor.
- Potatoes, fingerling (1 lb) – Fingerling potatoes, with their creamy interior and thin skin, roast up to a perfect crisp, offering a comforting and hearty element to the meal.
Use this Method
Season Pork. In a small bowl, mix olive oil, herbs de provence, salt, and pepper. Using about 1/4 mix, cover pork tenderloin and rub around so it is evenly seasoned.
Sear. Heat a large, heavy pan, over medium high heat until scorching hot (but not smoking). Add high-heat oil, and swirl around pan until shimmery. Add pork to pan and brown on all four sides (about 2 minutes each side if scorching hot). When pork is browned, remove from pan and place on baking sheet.
Add Veggies. Add the brussels sprouts and potatoes to a bowl and toss with the other 3/4 of the olive oil/seasoning mix. Add the vegetables to the baking sheet around tenderloin.
Bake. Preheat oven to 350 degrees. Bake 20-25 minutes, until an internal temperature of 150-155. Remove from oven and let rest a minimum of five minutes. Thinly slice pork and enjoy with brussels and potatoes.
Tips and Tricks for Making Sheetpan Roasted Pork Tenderloin with Vegetables
Preheat Your Oven: Ensure your oven is fully preheated to the right temperature before adding your sheet pan to get a nice sear on the pork and veggies.
Uniform Veggie Sizes: Cut your vegetables into uniform sizes to ensure even roasting. Larger pieces for faster-cooking veggies and smaller for those that take longer.
Season Generously: Don’t skimp on seasoning. Use a mix of Italian herbs, salt, pepper, and olive oil to coat the pork and vegetables evenly for maximum flavor.
Meat Preparation: Pat the pork tenderloin dry before seasoning to help the herbs and spices adhere better and to ensure a nice crust.
Use a Meat Thermometer: To avoid overcooking, use a meat thermometer to check the pork’s internal temperature. It should reach 145°F (63°C) for a perfect tender and juicy inside.
Veggie Placement: Place harder, longer-cooking vegetables (like carrots and potatoes) near the edges of the pan where it’s hotter, and more delicate ones (like zucchini and bell peppers) towards the center.
Don’t Overcrowd: Spread the pork and veggies in a single layer without overcrowding to ensure they roast rather than steam, giving them a better texture and color.
Rest the Pork: Let the pork tenderloin rest for a few minutes after taking it out of the oven before slicing to keep it juicy.
Marinade Magic: For extra flavor, consider marinating the pork tenderloin in a mixture of olive oil, garlic, and Italian herbs for at least an hour (or overnight) before roasting.
Quick Roast Veggies: Choose vegetables that roast in a similar time frame as your pork, or add quicker-cooking veggies later in the cooking process.
My Pro Tip
Recipe Tip
To prevent dry pork, two things are really important – 1) searing on all sides helps to lock in flavor; 2) pork (like all meat) really needs to rest for at least five minutes when you pull it out of the oven before cutting it – or all the juices will run out.
Patience, friends!
Sheet Pan Choice: Use a heavy-duty sheet pan to withstand high roasting temperatures without warping.
Rotate the Pan: Halfway through cooking, rotate the sheet pan to ensure even roasting and browning on all sides.
Finish with Freshness: After roasting, finish the dish with a sprinkle of fresh herbs or a squeeze of lemon juice for a fresh flavor boost.
FAQS
Yes, you can use a variety of vegetables, but choose those that will roast well within the cooking time of the pork, such as potatoes, carrots, bell peppers, onions, and zucchini. Cut them into uniform sizes for even cooking.
Avoid overcooking by using a meat thermometer to check for doneness at 145°F (63°C), and let the pork rest for a few minutes after roasting to redistribute the juices.
Yes, marinating the pork tenderloin can add depth of flavor. A simple marinade of olive oil, garlic, Italian herbs, salt, and pepper for at least 1 hour or overnight in the refrigerator works well.
Cut the vegetables into uniform sizes, and place harder, denser vegetables like carrots and potatoes closer to the edges of the sheet pan where it’s hotter. Softer vegetables like tomatoes or zucchini can be added later in the cooking process if necessary.
It’s not strictly necessary, but flipping the vegetables halfway through can help them roast more evenly. The pork should roast evenly without flipping, especially if the oven has good heat circulation.
If the vegetables are done but the pork needs more time, remove the vegetables from the sheet pan and cover them to keep warm while the pork finishes cooking.
For added flavor, you can drizzle a balsamic glaze or a light pesto over the roasted pork and veggies just before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through, but be careful not to overcook the pork when reheating.
What to Enjoy with Italian Pork Tenderloin with Veggies
Garlic Mashed Potatoes: Creamy and rich, adding a comforting texture and flavor that pairs well with the roasted meat and veggies. Try these slow cooker mashed potatoes!
Crisp Green Salad: A light and refreshing side, dressed with a vinaigrette to balance the richness of the pork. Try this kale apple salad!
Polenta: Soft or grilled, providing a slightly sweet corn flavor that complements the savory pork and roasted vegetables.
Roasted Sweet Potatoes: Adding a sweet and earthy element that contrasts nicely with the savory pork.
Sautéed Spinach: With garlic and a hint of lemon, offering a healthy and flavorful green side.
Quinoa Salad: A light and nutritious option that can be flavored with herbs and lemon for a fresh touch.
Apple Sauce: Offering a sweet and tangy contrast that pairs wonderfully with pork.
Grilled Asparagus: With a drizzle of olive oil and sea salt, adding a smoky and crispy dimension. Try this recipe!
Ratatouille: A medley of roasted vegetables in a tomato-based sauce, echoing the veggie theme with a Provençal twist. Try classic ratatouille or ratatouille tarts!
Couscous: Flavored with herbs and lemon, providing a light and fluffy accompaniment.
Crusty Bread: Ideal for soaking up any juices and rounding out the meal with its satisfying texture.
Wine Pairing: A medium-bodied red wine, like a Pinot Noir or a Chianti, can complement the flavors of the pork and roasted veggies.
Try these recipes next:
If you love this easy recipe please click the stars below to give it a five star rating and leave a comment! Pease also help me share on Instagram, Facebook, and Pinterest!
Follow on Instagram
Only have 30 minutes to get dinner on the table? Sign up for my 30 minute dinner plans direct to your inbox!
Find and shop my favorite products in my Amazon storefront here!
Roasted Pork Tenderloin and Veggies
Equipment
Ingredients
Instructions
- Preheat oven to 350 degrees.
- In a small bowl, mix olive oil, herbs de provence, salt, and pepper.
- Using about 1/4 mix, cover pork tenderloin and rub around so it is evenly seasoned.
- Heat a large, heavy pan, over medium high heat until scorching hot (but not smoking).
- Add high-heat oil, and swirl around pan until shimmery.
- Add pork to pan and brown on all four sides (about 2 minutes each side if scorching hot).
- When pork is browned, remove from pan and place on baking sheet.
- Add the brussel sprouts and potatoes to a bowl and toss with the other 3/4 of the olive oil/seasoning mix.
- Add the vegetables to the baking sheet around tenderloin.
- Bake 20-25 minutes, until an internal temperature of 150-155.
- Remove from oven and let rest a minimum of five minutes.
- Thinly slice pork and enjoy with brussels and potatoes.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
[mv_video aspectRatio=”16:9″ key=”gfxteppizgeuzjffw8af”]
Courtney, Thanks for all the great recipts. I have enjoyed many hours of reading and cooking from your recipts.
Ron Moomaw