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!
Servings: 6 people
Calories: 528kcal
Equipment
Ingredients
- 1 tsp 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
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