Sheet Pan Pork Tenderloin with Roasted Root Vegetables
Make Sheet Pan Pork Tenderloin with Roasted Root Vegetables, an American dinner recipe with pork tenderloin, baby potatoes, carrots. It has about 35 min, about 420 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
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Sheet Pan Pork Tenderloin with Roasted Root Vegetables is an American dinner recipe that takes about 35 min, makes 4 servings, has about 420 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonSheet Pan Pork Tenderloin with Roasted Root Vegetables ingredients
- 1 lb pork tenderloin
- 1 lb baby potatoes
- 3 medium carrots
- 0.5 medium red onion
- 3 tbsp olive oil
- 1 tsp dried rosemary
- 0.5 tsp dried thyme
- 1 tsp garlic powder
- 1.5 tsp salt
- 0.5 tsp black pepper
How to make Sheet Pan Pork Tenderloin with Roasted Root Vegetables
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easier cleanup.
- In a large bowl, combine 1 pound baby potatoes (quartered), 3 medium carrots (peeled and sliced into 1/2-inch thick coins), and 1/2 a red onion (cut into 8 wedges). Drizzle with 2 tablespoons olive oil, then toss with 1 teaspoon dried rosemary, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Spread the vegetables in a single layer on one half of the prepared baking sheet.
- Pat the 1 to 1.5-pound pork tenderloin dry with paper towels. Rub the tenderloin with the remaining 1 tablespoon olive oil, then season all sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried thyme.
- Place the seasoned pork tenderloin on the other half of the baking sheet, ensuring it's not touching the vegetables too much to allow for even roasting.
- Roast in the preheated oven for 20 minutes.
- After 20 minutes, flip the pork tenderloin and gently stir the vegetables. Continue roasting for another 10-15 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when measured with an instant-read thermometer at its thickest part. The vegetables should be tender and lightly browned.
- Once cooked, remove the baking sheet from the oven. Transfer the pork tenderloin to a cutting board and loosely tent it with foil. Let it rest for at least 5-7 minutes before slicing to allow the juices to redistribute, ensuring a tender and moist result.
- Slice the rested pork tenderloin into 1/2-inch thick medallions. Serve immediately with the roasted root vegetables directly from the sheet pan.
Sheet Pan Pork Tenderloin with Roasted Root Vegetables FAQ
How do I make Sheet Pan Pork Tenderloin with Roasted Root Vegetables?
Make Sheet Pan Pork Tenderloin with Roasted Root Vegetables by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Sheet Pan Pork Tenderloin with Roasted Root Vegetables?
The main ingredients include pork tenderloin, baby potatoes, carrots, red onion, olive oil. The full ingredient list is included on this page.
How long does Sheet Pan Pork Tenderloin with Roasted Root Vegetables take?
This recipe takes about 35 min, depending on prep speed and kitchen equipment.
How many calories are in Sheet Pan Pork Tenderloin with Roasted Root Vegetables?
Recipe Genius estimates about 420 calories per serving. Nutrition is estimated, so use your own labels when precision matters.