This is an easy, super healthy roasted pork tenderloin recipe. It's baked in the oven on a wire rack over a sheet pan of yummy fall vegetables. The juices from the tenderloin help to flavor and caramelize the veggies underneath.
If you need a few easy things to make for dinner, you've come to the right place. This recipe is just one of my easy sheet pan dinners.
Sheet pan dinners save so much time in the kitchen. You are able to cook a pan full of healthy veggies and a filling protein all together on one pan at one time.
Now, who isn't in the mood for less cooking and fewer dishes?
You're going to love all of the roasted fall vegetables paired with tender, juicy, perfectly baked pork tenderloin.
What You’ll Love About This Recipe
- Healthy: Pork tenderloin is up there with chicken breasts when it comes to lean protein sources. It's much more nutritious than even lean ground beef, and so much easier to cook up. Be sure to buy pork that is ethically sourced and wholesomely raised for max flavor and nutrition.
- Easy: Talk about easy dinner ideas! This is an absolutely delicious option for an easy weeknight dinner that tastes fancy enough for a special occasion.
- Freezer-friendly: Bake a few more veggies and add a few more cuts of meat, and boom, you've got a freezer dinner to enjoy later. Reheat leftovers in a slow cooker for a comfort food treat at the end of the day.
Recipe Notes
I used butternut squash, red onions, and Brussels sprouts for this easy dinner recipe. You can definitely switch up the vegetables. (If you do not eat pork recipes, no problem! Swap in some chicken, instead!)
If you have something new in the fridge that you just brought home from the farmers' market, this dinner is the perfect recipe to try it out with. Super healthy, super easy, kid friendly, and only one cleanup. What else could you want for dinner?
What You'll Need
Roasted Pork Tenderloin Ingredients
- Pork Tenderloin: I like to use two or three small pork tenderloins so that I have plenty of leftovers.
- Butternut Squash: One medium butternut squash, peeled, seeded, and diced.
- Brussels Sprouts: Four cups of Brussels sprouts, cut into quarters.
- Red Onion: One red onion, peeled and diced.
- Seasoning: Salt, pepper, and rubbed sage (I like to use my own Butcher Salt Blend for this recipe. Garlic powder also goes well with this recipe.)
- Olive oil or avocado oil
Pork Tenderloin Oven Directions
- Get ready. Preheat the oven to 425℉ and line a rimmed baking sheet with parchment paper.
- Prepare the tenderloin. Mix up the seasoning rub, sprinkle a few teaspoons onto the meat, and give it a good rub. Set the pork tenderloin aside while you cut up the veggies.
- Chop the veggies. Peel and dice the butternut squash. Quarter the Brussels sprouts. Peel and quarter the onion. Spread the veggies onto the sheet pan. Sprinkle with a little bit of seasoning and a few teaspoons of oil. Toss.
- Roast. Place the pork on a wire rack, and place the wire rack over the veggies. Put the sheet pan into the preheated oven. Roast for about 20 minutes OR until the pork tenderloin reaches an internal temp of 145℉. Use a probe meat thermometer.
- Remove the pork tenderloin from the oven. Once the pork tenderloin is finished cooking, remove it from the oven and place it on a platter to rest. You can cover it with aluminum foil.
- Finish roasting the veggies. Give the vegetables a quick toss with a pair of tongs. Return the veggies to the oven. Continue to roast the veggies for another 10 to 15 minutes.
Possible Variations
There are so many ways to cook pork tenderloin and veggies in the oven. Here are just a few of my favorite boneless pork loin recipes. Fall fruit and vegetables all go great with roasted pork tenderloin.
- Potatoes and green beans: Baby potatoes and green beans are always a perfect pairing for roasted meat. You can't go wrong with this easy combination. Just toss the veggies in a little bit of olive oil, salt, and pepper, and spread them around the baking pan.
- Panzanella (bread salad): If you have a few cups of leftover bread, you can add it to whatever veggies you are roasting with your pork tenderloin. I recommend placing the meat on a wire rack over the Panzanella before you put the sheet pan in the oven.
- Apples and onion: There's no more classic combo than pork, apples, and onion. Use 4-5 apples, cored and sliced, and one sliced onion, and sprinkle the mixture with the same seasoning that you are using on the pork. Savory sweet roasted apples are a real treat.
- Peaches: Use 4 to 5 peaches, sliced, and about a quarter cup of peach preserves. Season with the same seasoning you will be using to roast the pork tenderloin. You will end up with a delicious savory-sweet peach sauce. This also works with apricots and apricot preserves. YUM!
FAQs and Expert Tips
According to USDA guidelines, the safe internal temperature for pork is 145℉ (63℃). Trichinosis is killed at 138℉. Chefs recommend 135℉ (57℃).
The pork tenderloin temperature will rise 5 to 10 degrees after it is removed from the oven.
Always use a probe thermometer to measure the internal pork tenderloin temp accurately.
Pork tenderloin cooks beautifully in the oven, with no need to sear the edges first. The moisture from the veggies helps to keep the meat nice and juicy during the roasting process for that melt in your mouth restaurant experience.
Pork tenderloin is best cooked at 425℉ to 450℉.
Because pork tenderloin is a leaner meat, it does not benefit from longer cooking times.
Pork tenderloin will have a tendency to dry out if it is overcooked. You should cook your pork tenderloin to an internal temp of 145℉. To make sure that you get an accurate doneness, use a probe thermometer.
Always use a probe thermometer to measure the internal temp of your meat. If you don't, you are really just guessing.
Oven temperatures vary, and cooking time varies greatly depending on the starting internal temperature of your meat and the size of the cut you are cooking. Don't leave it to chance. Invest in an inexpensive probe thermometer. Get it right every time.
The color of pork on the inside is not an indication of its doneness. When properly cooked, pork may have a slight pinkish color in the center. Gone are the days of horribly dry, snow white pork!
Cooking times vary depending on the size of your tenderloin and the temperature at which you cook it.
The general guideline is to cook pork tenderloin for about 25 minutes per pound.
More Easy Dinner Recipes That You’ll Love
- Chicken and Broccoli Stir Fry [sheet pan dinner]
- Beef Fajitas [sheet pan dinner]
- Veggie Fried Rice
- Easy Teriyaki Chicken Rice Bowls
- Chimichurri Chicken with Goat Cheese Mashed Potatoes
- Yellow Curry Chicken
- Easy Grilled Chicken
- Baked Chicken Thighs
Roast Pork Tenderloin with Fall Vegetables
Equipment
- Sheet Pan
Ingredients
Pork Tenderloin Ingredients
- 1 to 2½ lbs pork tenderloin (see note)
Pork Seasoning Rub Ingredients
- 3 teaspoons rubbed sage
- 3 teaspoons Kosher salt or fine sea salt
- 1 ½ teaspoon fresh ground black pepper
Fall Vegetables
- 4 cups buternut squash
- 4 cups Brussels sprouts
- 1 medium red onion
- 2 teaspoons olive oil or avocado oil
Instructions
How To Make The Roasted Pork Tenderloin:
- Heat the oven to 450°F. Line a large sheet pan with parchment paper and set aside.
- Rub the pork tenderloin with the seasoning and set aside while you chop the remaining veggies. (I usually leave it at room temperature.) You can refrigerate until you are ready cook. You can even leave it in the fridge overnight.
- As you get the veggies chopped, add them to the parchement lined sheet pan. Season with salt, pepper, and a few pinches of the rubbed sage. Add a few teaspoons of oil and toss to combine.
- Spread the veggies out evenly and place the wire baking rack over the sheet pan.
- Add the pork tenderloin to the baking rack and place in the oven. Bake for 10 minutes at 450℉.
- Reduce the temperature to 375℉ and continue to roast for an additional 10 to 15 minutes or until the internal temperature reaches 145°F. (Use a probe thermometer.)
- When the pork roast is thoroughly cooked, remove it from the oven. Place the pork tenderloin on a platter, cover it with foil, and let it rest for a minimum of 10 minutes.
- Using tongs, give the veggies a quick toss and then return them to the oven. Continue to roast the veggies for another 10 to 15 minutes. They should be be tender and golden brown on the edges.
- Remove from the oven and serve immediately.
How To Make the Pork Seasoning Rub:
- Combine the seasoning ingredients together in a small bowl. Season the pork roast. You might not use all of the seasoning rub. Add about a teaspoon or two of the seasoning to the veggies.
Video
Laura's Tips + Notes
- Potatoes and green beans: Baby potatoes and green beans are always a perfect pairing for roasted meat. You can't go wrong with this easy combination. Just toss the veggies in a little bit of olive oil, salt, and pepper, and spread them around the baking pan.
- Panzanella (bread salad): If you have a few cups of leftover bread, you can add it to whatever veggies you are roasting with your pork tenderloin. I recommend placing the meat on a wire rack over the Panzanella before you put the sheet pan in the oven.
- Apples and onion: Use 4-5 apples, cored and sliced, and one onion. Sprinkle them with the same seasoning that you are using on the pork. Savory sweet roasted apples are a real treat.
- Peaches: Use 4 to 5 peaches, sliced, and about a quarter cup of peach preserves. Season with the same seasoning you will be using to roast the pork tenderloin. You will end up with a delicious savory-sweet peach sauce. This also works with apricots and apricot preserves. YUM!
Leave a Reply