Who doesn’t love a sheet pan recipe? So quick and easy! The flavors in this Sheet Pan Pork Tenderloin and Roasted Veggies recipe is perfect. This is a simple and delicious dinner the whole family will love.
The pork tenderloin in this recipe is coated with a simple spice rub that complements the meat and even the roasted veggies perfectly. You don’t coat the veggies in the rub, but the veggies soak up some of the juices from the pork as it cooks. My two-year-old couldn’t stop eating the potatoes.
Part of the beauty of a recipe like this is that you can tailor it to your family’s preferences or to what you have on hand. I used golden potatoes and brussel sprouts this time because it’s what I had on hand. There are so many options for veggies that would be perfect in this recipe–zucchinis, carrots, green beans, broccoli, onions, bell peppers, mushrooms, any variety of potato.
One thing you need to keep in mind when choosing the veggies for this recipe is they’re going to be in the oven for 35-40 minutes at a high temperature. Some veggies will need to be cut into larger pieces than others to cook evenly. For example, zucchini will cook faster than a carrot. A mushroom will cooker faster than a potato. Keep this in mind when cutting your veggies up.
Another important step in this recipe is tossing the veggies in olive oil and seasoning them with salt and pepper. I also like to line the sheet pan with parchment paper to keep the veggies from sticking to the pan.
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step by step pictures for making sheet pan pork tenderloin and roasted veggies
Frequently Asked Questions about how to make Sheet Pan Pork Tenderloin and Roasted Veggies
will this recipe also work with a regular pork loin?
Regular pork loins are much thicker than a tenderloin. You can definitely bake a pork loin with this rub, but it will need to cook much longer than the vegetables. Pork should always be at least an internal temperature of 145 degrees. It is very unlikely that a pork loin will reach an internal temperature of 145 degrees in the cooking time this recipe suggests.
if I don’t have apple cider vinegar, can I use a different kind of vinegar?
Apple cider vinegar is the best, but in a pinch, you could use regular white vinegar.
is this recipe gluten-free?
Yes, this recipe is gluten-free.
do i need an internal meat thermometer to make this recipe?
No, you do not need to have one. If you start with a tenderloin that is not completely unthawed, you should use an internal meat thermometer to make sure it reaches at least 145 degrees internal temperature. With that said, cooking a completely thawed tenderloin with these directions will yield a temperature of at least 145 degrees.
should i brown the pork tenderloin before baking it on the sheet pan?
This is a personal preference. If you want it to have more of a crust, then yes, brown it first. For me, the beauty of a sheet pan recipe is having only one dirty pan and a fast prep. So I don’t think the browning is necessary, and I just place the tenderloin directly on the sheet pan to cook.
how many people will this recipe serve?
This recipe should serve six to eight people. It can be tricky to fit enough vegetables on the sheet pan. You may want to serve it with a salad or another vegetable side dish if you want it to feed eight people.
- 2 pork tenderloin (approx. 1 lb each)
- 1 tbsp apple cider vinegar
- 1 tbsp paprika
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp salt
- ½ tsp dried oregano
- ¼ tsp black pepper
- 2 tbsp butter, softened
- 8 cups veggies, variety of your favorites
- ¼ cup olive oil
- black pepper
- Preheat oven to 425 degrees.
- Line a large sheet pan with parchment paper. Set aside.
- In a small bowl, combine the paprika, onion powder, garlic powder, salt, oregano, and black pepper. Mix together and set aside.
- Place the two tenderloins in the center of the sheet pan an inch apart. Drizzle the apple cider vinegar on to the top of the meat. Using the spice rub, coat the pork evenly with the rub, making sure to flip over and coat all sides.
- Put little dollops of butter on the top of the pork roasts (see picture in step by step photo collage)
- Put chopped veggies in a medium-size bowl. Toss veggies with ¼ cup olive oil and salt and pepper.
- Once tossed, line the remaining space of the sheet pan with the veggies.
- Place sheet pan in the 425-degree oven for 35-40 minutes. Halfway through cooking time, use a fork to flip the tenderloins over and stir the veggies. Return to the oven for the remainder of the baking time.
- If you like extra char on the veggies, leave it in an extra 5 minutes.
- If you would like the pork tenderloins to have a char on them, remove the veggies from the tray and put the tenderloins under the broiler for a minute or two.
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