Roasted Pork Tenderloin and Veggies

Sheet Pan Roasted Pork Loin with Brussels Sprouts and Herbs is a delicious dish that combines tender pork loin with flavorful vegetables.

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4.48 from 42 votes

Roasted Pork Tenderloin and Veggies

This delicious pork tenderloin is as delicious as it is easy!

Prep Time5

Cook Time25

Total Time30

Course: Pork

Cuisine: Italian

Keyword: easy pork recipes, italian pork, italian roasted pork tenderloin, pork and vegetable recipe, sheet pan italian roasted pork tenderloin and veggies, sheet pan pork

Servings:

Calories: 423kcal

Author: Courtney O'Dell

Equipment

Tongs For Cooking - Heat Resistant 600 Degrees Stainless Steel Kitchen Tong ,Heavy Duty Metal Locking Tongs - Perfect for Food ,Salad and BBQ set of 3 (7",9" and 12" ) Dishwasher
USA Pan Bakeware Heavy Duty Half Sheet, Warp Resistant Nonstick Baking Pan

Ingredients

2 tbsp olive oil
2 lb pork tenderloin
3 tbsp olive oil
3 tbsp herbs de provence or italian seasoning mix
2 tbsp sea salt
1 tbsp pepper fresh cracked
12 oz brussel sprouts halved with bases trimmed off
1 lb potatoes fingerling, sliced in half

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.

Nutrition