Sheet Pan Roasted Pork Tenderloin and Veggies

Sheet pan roasted pork tenderloin and veggies is a delicious, super-easy meal that is great for meal prep or a healthy dinner the whole family loves! 

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.

Pork tenderloin, in particular, is perfect for meal prep – it reheats well without drying out, it can be sliced thin (I love it for sandwiches!), and it’s filling and full of flavor without being fat-laden or too heavy- perfect for lunch!

Hot 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!

For a perfect take to work meal, add a small side salad to this dish!

For my absolute favorite meal prep bowls ever (BPA free, dishwasher safe, and perfectly shaped) head here (affiliate link)!

Pan Roasted Pork Loin and Vegetables

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Sheet Pan Italian Roasted Pork Tenderloin and Veggies

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

Course: Main Dish

Cuisine: American

Servings: 6

Calories: 571 kcal

Author: Courtney O'Dell

Ingredients

• 2 tbsp oil high heat, I love sun-coco
• 2 lb pork roast
• 3 tbsp olive oil
• 3 tbsp herbs de provence or italian seasoning mix
• 2 tbsp salt celtic sea
• 1 tbsp pepper fresh cracked
• 12 oz brussel sprouts halved with bases trimmed off
• 1 lb potatoes fingerling , sliced in half

Instructions

1. Preheat oven to 350 degrees.
2. In a small bowl, mix olive oil, seasonings, salt, and pepper to make a marinade.
3. Using about 1/4 mix, cover pork tenderloin and rub around so it is evenly seasoned.
4. Heat a large, heavy pan, over medium high heat until scorching hot (but not smoking).
5. Add high-heat oil, and swirl around pan until shimmery (about 40 seconds).
6. Add pork to pan and brown on all four sides (about 3 minutes each side if scorching hot).
7. When pork is browned, remove from pan and place on baking sheet.
8. Add brussel sprouts and potatoes to baking sheet around tenderloin.
9. Cook 20-25 minutes, until an internal temperature of 150-155.
10. Remove from oven and let rest a minimum of five minutes.
11. Thinly slice pork and portion with brussels and potatoes.

Nutrition Facts

Sheet Pan Italian Roasted Pork Tenderloin and Veggies

Amount Per Serving

Calories 571 Calories from Fat 387

% Daily Value*

Total Fat 43g 66%

Saturated Fat 13g 65%

Cholesterol 108mg 36%

Sodium 2432mg 101%

Potassium 980mg 28%

Total Carbohydrates 15g 5%

Dietary Fiber 4g 16%

Sugars 1g

Protein 29g 58%

Vitamin A 8.8%

Vitamin C 70.1%

Calcium 7.2%

Iron 26.2%

* Percent Daily Values are based on a 2000 calorie diet.