Sheet Pan Pork Tenderloin
An easy sheet pan pork tenderloin with roasted vegetables. Simple prep, one pan, and a reliable dinner for busy nights.
Servings: 4
Ingredients
- 1 Smithfield Applewood Smoked Bacon Tenderloin or any flavored pork tenderloin
- 1 lb asparagus trimmed
- 1 lb brussels sprouts halved
- 1 lb golden potatoes cut into bite sized pieces
- 4 tablespoons olive oil
- 2 to 3 tablespoons lemon juice
- Dash of salt
- Dash of black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Instructions
- Preheat the oven to 400°F.
- In a large bowl, combine the potatoes, asparagus, brussels sprouts, olive oil, lemon juice, salt, pepper, garlic powder, and paprika. Stir to coat evenly.
- Spread the vegetables onto a greased sheet pan.
- Place the pork tenderloin in the center of the pan.
- Bake for 40 to 45 minutes, checking at 30 minutes and covering loosely with foil if needed.
- Cook until the pork reaches an internal temperature of 145°F.
- Remove from the oven, rest briefly, then slice and serve.
Notes
- This recipe works best when the vegetables are spread in a single layer.
- Letting the pork rest helps keep it juicy.
- Leftovers reheat well for lunches the next day.
- You can prep the vegetables earlier to save time.
Nutrition
Calories: 572kcal | Carbohydrates: 71g | Protein: 17g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Sodium: 76mg | Potassium: 2331mg | Fiber: 19g | Sugar: 11g | Vitamin A: 3676IU | Vitamin C: 256mg | Calcium: 180mg | Iron: 10mg
