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.
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!
JUST TAKE ME TO THE BAKED BLACKENED PORK TENDERLOIN AND VEGETABLES ALREADY!
If you’d rather skip my (very helpful, i think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy Baked Blackened Pork Tenderloins and Vegetables Recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
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!
And be sure to check out some of my favorite easy pork chops recipes, too!
The Best Blackened Pork Tenderloin and Vegetables Recipe
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- 1 tsp celtic sea salt
- 1 tsp pepper, fresh cracked
- 2 tbsp olive oil
- 3 lb pork tenderloin
- 3 tbsp blackening seasonings
- 4 oz butter
- 1 lemon juice
- 1 bell pepper, diced
- 8 oz cremini mushrooms, sliced
- 1 zucchini, sliced into half rings
- 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.
- While pork browns, make gravy by combining melted butter, ranch dressing mix packet, and the juice of one lemon. Stir well to dissolve ranch dressing packet powder.
- Lay a sheet of foil on a baking sheet and place pork tenderloin in pouch.
- Drizzle ranch dressing 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, keeping foil pouch closed.
- Let rest for at least 10 minutes to continue carryover cooking to the newly recommended 150 degrees internal temperature for pork.
- Garnish with cilantro, parsley, or green onions.
- Slice into thin slices and serve immediately or store in an airtight container for lunch meal prep.
Amount Per Serving: Calories: 468 Saturated Fat: 13g Cholesterol: 188mg Sodium: 995mg Carbohydrates: 4g Protein: 47g