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.
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.
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!