Roasted Pork Tenderloin and Vegetables

Roasted Pork Tenderloin and Vegetables is a complete meal all on one sheet pan. It can serve as both a casual weeknight dinner or a show-stopper-supper for special occasions. This meal is sure to impress anyone!

Care To Share?

Why You’ll Love Roasted Pork Tenderloin and Vegetables

I created this Roasted Pork Tenderloin and Vegetables recipe with Easter in mind. Something easy enough but with a beautiful presentation and excellent flavor. Featuring pork tenderloin, a simple spice rub, seasoned vegetables, and a sweet and tangy glaze.

What I discovered along the way, however, was it checked all the boxes for an easy weeknight meal as well. Essentially, this is a sheet pan meal, so beyond browning the pork, everything cooks on one-pan. It also cooks quickly, no flipping or stirring, easy clean-up, just my kind of supper.

This recipe is also great because you can add vegetables you and your family enjoy, and so many options to tailor the flavors to fit your tastes. Maybe you love more garlic flavor, or like a little kick with some spice, it’s super easy to customize.

My favorite addition to this recipe is the gremolata. An herby, citrus type sauce that adds a pop of freshness and beauty over the pork and veggies. You can skip adding this but I highly recommend it.

If you enjoy sheet-pan meals as much as we do, try my Crispy Parmesan Chicken Sheet Pan Meal or this simple Sheet Pan Hawaiian Chicken.

Key Ingredients

• Pork tenderloin- I use non-seasoned pork tenderloin and find two roughly the same size so they cook evenly.
• Olive oil- This will help the spice rub adhere to the pork.
• Spice rub- Garlic powder, onion powder, smoked paprika, Italian seasoning, salt and pepper.
• Vegetables- Baby potatoes, carrots, brussels sprouts.
• Simple glaze- Honey, Dijon mustard, and apple cider vinegar.

Optional Gremolata

Gremolata is a fresh herb and citrus condiment typically used as garnish over meat, especially pork and beef. This makes for a beautiful presentation and adds a wonderful fresh flavor.

Gremolata Ingredients

• Herbs– Fresh parsley, chives, and mint.
• Shallots or garlic
• Orange zest and juice
• Olive oil
• Salt and pepper

Vegetable and Seasoning Options

Highlighted Tip

• Use a meat thermometer- To prevent undercooking or overcooking the pork, use a meat thermometer. For medium rare you’ll want to aim for an internal temp of 145℉. For well done, you’ll look for 160-165℉.

Step By Step Directions

See full instructions in recipe card below

Step One. Coat all sides of the pork with olive oil then add your spice rub seasonings, making sure the pork is well coated. Sear pork on all sides in a hot large skillet until browned.

Step Two. Season the veggies with olive oil and seasonings then add both the pork and veggies to a large sheet pan. Roast in the oven for 20-25-minutes at 425℉.

Step Three. Meanwhile make the glaze (and optional gremolata).

Step Four. When the pork reaches your desired temperature, remove from the oven and brush on the glaze. Roast 5-more minutes until the top is caramelized. Serve with gremolata herb sauce.

Tips

Common Questions

Other Recipes You Might Enjoy

• Roasted Potatoes and Carrots
• Simple Roasted Chicken
• Braised Pot Roast with Mushrooms and Carrots
• Greek Chicken Sheet Pan Meal

Roasted Pork Tenderloin and Vegetables

Roasted Pork Tenderloin and Vegetables is a complete meal all on one sheet pan. It can serve as both a casual weeknight dinner or a show-stopper-supper for special occasions. This meal is sure to impress anyone!

Print Pin Rate

Course: Dinner

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 5 servings

Calories: 544kcal

Equipment

• 1 large skillet
• 1 Large sheet pan
• 2 small bowls
• 1 medium size bowl

Ingredients

Pork

• 2 lbs pork tenderloin usually equals two separate tenderloins
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp Italian seasoning
• 1 tsp kosher salt
• 1 tsp black pepper

Vegetables

• 1 lb baby yellow potatoes, cut in quarters
• 3 medium size carrots, peeled and cut in 1/2 inch thick size sticks
• 2 cups brussels sprouts, halved
• 1 1/2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp Italian seasoning
• 1 tsp kosher salt
• 1/2 tsp black pepper

Pork Honey Mustard Glaze

• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tsp apple cider vinegar

Gremolata

• 1/4 cup fresh parsley, fine chopped I use flat leaf parsley
• 1/4 cup fresh chives, fine chopped
• 2 tbsp fresh mint, fine chopped
• 1 tbsp shallot, finely diced or use minced garlic
• 1 tbsp orange zest
• 1 tbsp orange juice
• 1/3-1/2 cup olive oil You want the gremolata to be able to drizzle over the pork
• salt and pepper to taste

Instructions

Preheat oven to 425℉ and line a large sheet pan with parchment paper that has been sprayed with cooking spray.

• Pat dry the pork with paper towels to remove any moisture. Brush olive oil evenly on each tenderloin. Mix together the spice rub and distribute and rub on each pork, making sure all sides are covered with seasonings.

  2 lbs pork tenderloin

  1 tbsp olive oil

  1/2 tsp each- garlic powder, onion powder, smoked paprika, and Italian seasoning

  1 tsp each kosher salt and black pepper
• Heat a large skillet over medium high heat and sear pork on all sides until deep golden brown. You don't want to cook the pork through at this point.
• Meanwhile, add the prepared veggies to a bowl and toss with olive oil and seasonings.

  1 lb baby potatoes, quartered

  3 carrots, peeled and cut in sticks

  2 cups brussels sprouts, halved

  1 1/2 tbsp olive oil

  1 tsp kosher salt

  1/2 tsp each- black pepper, garlic powder, paprika, and Italian seasoning
• Transfer seared pork to prepared sheet pan. Set 2-3 inches apart, then scatter veggies evenly in-between the pork, making sure to spread the veggies out in an even layer. Place in the preheated oven and roast for 20-25.

While the pork and veggies roast make the glaze and gremolata.

• In a small bowl combine the glaze ingredients–honey, Dijon mustard, and apple cider vinegar. Set aside.

  2 tbsp honey

  1 tbsp Dijon mustard

  1 tsp apple cider vinegar
• In a another small bowl combine gremolata ingredients–parsley, chives, mint, shallots, orange zest and juice, olive oil, salt and pepper.

  1/4 cup parsley, fine chopped

  1/4 cup chives, fine chopped

  2 tbsp mint, fine chopped

  1 tbsp shallots, finely diced

  1 tbsp orange zest

  1 tbsp orange juice

  1/3-1/2 cup olive oil

  salt and pepper to taste
• Check pork between 20-25 minutes with a meat thermometer to check for doneness. You want the internal temperature to be 145℉ for medium rare or 160-165℉ for well done. When the pork reaches desired doneness, pour the honey mustard glaze over the pork. Roast another 5-minutes. Serve gremolata as a condiment with pork and veggies.

Notes

Tips

• Sear the pork- Searing the pork tenderloin with the spice rub is an important step you don’t want to skip. It adds a beautiful and flavorful crust on the outside of the pork that’s key for the overall results.
• Cut veggies the same size- You’ll want to make sure your veggies are roughly the same size so they cook evenly. If you are using tender veggies you can leave them on the larger size so they don’t overcook.
• Resting the pork- It’s super important to rest the pork after it’s done roasting for at least 10-minutes. This will ensure all the juices have a chance to settle into the meat making each bite delicious and flavorful.
• Use a meat thermometer- To prevent undercooking or overcooking the pork, use a meat thermometer. For medium rare you’ll want to aim for an internal temp of 145℉. For well done, you’ll look for 160-165℉.

Vegetable and Seasoning Options

• Vegetables- Other veggies to use include, green beans, asparagus, cauliflower, broccoli, parsnips, mushrooms, and bell peppers.
• Seasonings and herbs- This can be adjusted for both the spice rub on the pork or use to season the vegetables. Try seasonings like creole or Cajun for heat, chili powder, cumin, or use dried herbs like oregano, rosemary, or thyme.

Common Questions 

Can I cook the pork tenderloin when it’s frozen?

No. It’s best to allow the pork to completely thaw and even set it out at room temperature for 15-minutes before searing in the skillet.

How do I keep the pork from drying out?

Use a meat thermometer to start checking your pork at the 20-minute mark to make sure it doesn’t cook too long. If you’re veggies still need more time and your pork is finished cooking, transfer the pork to a large plate and cover with foil. Continue to roast the veggies until they are tender.

Is pork loin the same as pork tenderloin?

No. Pork loin is a wider and slightly fattier cut of meat, while the tenderloin is lean and long in shape. They should not be used interchangeably in recipes. 

How do I reheat roasted pork tenderloin?

The best way to reheat pork tenderloin to ensure it doesn’t dry out, is to place it on a oven safe baking dish with a tablespoon or so of water. Seal the dish tightly with foil and heat at 300℉ until warmed through, about 10-12 minutes.

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 544kcal | Carbohydrates: 32g | Protein: 41g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 1099mg | Potassium: 1400mg | Fiber: 5g | Sugar: 11g | Vitamin A: 6606IU | Vitamin C: 53mg | Calcium: 65mg | Iron: 4mg

Note: Some of the links on my website are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra charge to you.