The Best Blackened Pork Tenderloin and Vegetables Recipe

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The Best Blackened Pork Tenderloin and Vegetables Recipe – delicious juicy blackened pork tenderloin baked in a foil pouch with vegetables for a one pot foil pouch pork tenderloin dinner the entire family loves!

A complete sheet pan pork tenderloin dinner in under 45 minutes. 

picture of sliced pork tenderloin with cajun seasoning on a baking tray with vegetables.
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This easy Blackened Pork Tenderloin and Vegetables One Pot Sheet pan dinner is a delicious, easy, and quick way to get dinner for a crowd fast – it is bursting with blackened pork tenderloin flavor, and the vegetable side dishes bake right in the same foil pouch for a ton of flavor!

This easy dinner is perfect for low carb diets, low calorie diets, or just a hearty home cooked meal that is naturally gluten free and bursting with flavor!

If you love blackened fish or chicken, but haven’t tried blackening pork yet, this is THE best recipe to try out this delicious cajun inspired cooking technique for a juicy, never dry pork tenderloin and vegetables all on one sheetpan!

What is Blackening?

Blackening is a really simple technique to brings tons of cajun flavor fast – typically when blackening a dish, the food is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder.

You can buy or make your own blackening spices – and use them on fish, beef, chicken – and this amazingly delicious pork tenderloin!

Since blackening spices are usually gluten free and don’t contain sugar, they work in just about any diet plan (you might want to check the sodium levels if you’re on a low sodium diet, as blackening spices can contain a lot of extra sodium.)

How To Keep Pork Tenderloin From Drying Out

Since pork tenderloin has little fat, it can become tough very quickly when overcooked – I’m providing my best tips and tricks to keep your blackened pork tenderloin moist below:

Marinate Pork Tenderloin

Marinating or brining blackened pork tenderloin before cooking will always help to soften the pork tenderloin and keep it from drying out.

I love using a bottle of simple Italian Dressing or a cup of olive oil with some lemon juice, salt, and pepper for an easy overnight pork tenderloin marinade.

I’m not calling for marinade in this specific recipe because we’re wrapping it in foil and slathering it in butter so it cooks in its own sort of gravy (I designed this recipe to taste great even if you didn’t remember to marinate) – but if you’d like to kick your pork tenderloin up a bit, marinating is always a great idea!

Sear Before Baking

Searing your pork before baking it not only helps to lock in the pork’s juices – it tastes great and gives you a perfect crunchy texture. This is especially important for baked blackened pork, since the crunchy, blackened crust is a crucial part of this recipe’s flavor!

Look for “Pre-Seasoned” Pork Tenderloins

Pre-seasoned pork tenderloins from your grocer are often dry-brined with salt beforehand, so it doesn’t need additional marinating or brining.

Don’t Overcook. 

Pork tenderloin dries out very quickly when overcooked. I often pull my pork tenderloin at 140-145 degrees and tent it with foil to continue carryover cooking as it rests for about 10 minutes before serving.

Other Delicious Easy Pork Tenderloin Dishes

If you love this easy and delicious blackened pork tenderloin and vegetables one pot dinner, please check out some of my other favorite pork tenderloin recipes!

These simple sheetpan baked pork tenderloin recipes are huge family favorites and sure to please even picky eaters!

The Best Baked Garlic Pork Tenderloin

Sheet Pan Roasted Pork Tenderloin and Veggies

Easy Baked Ranch Pork Tenderloin and Gravy Recipe

And be sure to check out some of my favorite easy pork chops recipes, too!

The Ultimate Guide To Pork Chops

Easy One Pot Garlic Butter Pork Chops and Mushrooms Recipe

The Best Baked Garlic Pork Chops Recipe

One Pot Lemon Garlic Pork Chops and Asparagus Skillet

Grecian Pork Chops

One Pan Tuscan Pork Chops

 

The Best Blackened Pork Tenderloin and Vegetables Recipe

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A plate with sliced pork tenderloin and vegetables on it.
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Blackened Baked Pork Tenderloin and Vegetables

The Best Blackened Pork Tenderloin and Vegetables Recipe – delicious juicy blackened pork tenderloin baked in a foil pouch with vegetables for a one pot foil pouch pork tenderloin dinner the entire family loves!
Course Pork Tenderloin
Cuisine Cajun
Keyword baked pork tenderloin, best cajun recipes, blackened baked pork tenderloin and vegetables, cajun baked pork tenderloin, cajun pork, cajun recipes, easy pork recipes, easy pork tenderloin recipes, pork, pork tenderloin
Prep Time 5 minutes
Cook Time 35 minutes
Additional Time 10 minutes
Total Time 50 minutes
Servings 6 people
Calories 528kcal
Author Courtney ODell

Ingredients

Instructions

  • Preheat oven to 375 degrees. If grilling, turn gas grill to high or start charcoal and heat until grill is 375 degrees.
  • Generously season pork tenderloin with salt and pepper. (UNLESS YOUR PORK IS PRE-BRINED OR DRY BRINED. DO NOT ADD EXTRA SALT IF IT IS.) 
  • In a large, heavy pan, heat olive oil until it is shimmery. 
  • Brown pork tenderloin on all sides – about 2-3 minutes per side. Set pork aside.
  • In the pan you browned the tenderloin in make gravy by combining melted butter, blackening seasonings, and the juice of one lemon. Stir well to combine.
  • Lay a sheet of foil on a baking sheet and place the mushrooms, zucchini, and bell pepper in the pouch. Add the pork tenderloin over the vegetables.
  • Drizzle blackened seasoning gravy over pork tenderloin. 
  • Close foil pouch and bake for 30 minutes, checking temperature with a digital meat thermometer at about 25 minutes. 
  • When pork has reached 145 degrees internal temperature, remove from oven.
  • Keep the foil pouch closed and let rest for at least 10 minutes to continue carryover cooking to the recommended 150 degrees internal temperature for pork. 
  • Slice into thin slices and serve immediately or store in an airtight container for lunch meal prep. 

Nutrition

Serving: 1g | Calories: 528kcal | Carbohydrates: 4g | Protein: 61g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 642mg | Fiber: 1g | Sugar: 2g

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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4.75 from 8 votes (8 ratings without comment)

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5 Comments

  1. Laura Reese says:

    Great recipe!! Thanks.

  2. Floranet says:

    One of the finest writing I have read so far!

  3. Trang says:

    Thanks for the tip on cooking it with the tent foil. I always overcook my tenderloins!

  4. Katie says:

    Okay, this recipe tasted AMAZING.