Sheet Pan Pork Tenderloin with Balsamic Roasted Vegetables
Who doesn’t love a tasty, simple sheet pan dinner? This Sheet Pan Pork Tenderloin with Balsamic Roasted Vegetables packs a flavor punch with minimal effort for a light, tasty dinner you’ll make time and time again.
When dinner time comes around and you want something light but hearty, sheet pan dinners are often the way to go! They’re easy on the prep and easy on the clean-up. Nothing beats that on a busy weeknight.
Pork tenderloin is a great cut of meat because it requires minimal effort to prep and doesn’t take more than 30 minutes in the oven. So you can have dinner on the table in no time.
But since sheet pan pork tenderloin can sometimes come out a little dry and boring, I love to pair it with some flavorful roasted veggies that provide a flavor bomb and some moisture to the final dish.
In this version, I picked late summer veggies – eggplant, squash, peppers, onion – to toss together with some balsamic vinegar, olive oil and spices. But this recipe is super versatile on the veggies. You could try: butternut squash and brussels sprouts, more onions, bell peppers and potatoes, or sweet potatoes and green beans.
How do I make a sheet pan dinner?
The key to a sheet pan dinner is finding ingredients that require similar cooking times at a similar temperature. In this recipe, we use pork tenderloin because it cooks quickly and thus pairs well with a variety of fresh vegetables that cook down within 30 minutes.
1. Prep your meat/protein and set aside.
2. Prep your veggies and spread them out on the pan leaving room for the protein add ons.
3. Pop the whole sheet pan into the oven and bake away! Check about halfway through to make sure the veggies aren’t burning and the meat is cooking evenly. Turn the pan and flip the veggies partway through cooking, if needed.
How do I store my leftover Sheet Pan Pork Tenderloin?
This Sheet Pan Pork Tenderloin with Balsamic Roasted Vegetables makes for fabulous leftover lunches (#notsaddesklunch, fo sho!). Store it all in a container in the fridge with the veggies on the bottom and the slices of pork on top. This will help keep the pork moist while re-heating as well. This will keep in the fridge for up to 5 days and in the freezer for up to a month.
This Sheet Pan Pork Tenderloin with Balsamic Roasted Vegetables is an easy, light weeknight dinner all made on one pan with minimal prep! Makes great leftovers for lunch the next day.
- 1 1- lb pork tenderloin
- 2 tablespoons Italian seasoning, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small eggplant
- 1/2 red onion
- 1 medium yellow squash
- 1 red bell pepper
- 1 green bell pepper
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, crushed
Preheat the oven to 400 F.
Dice eggplant into 1/2-inch cubes and place in a colander. Sprinkle with salt and toss. Let sit for 20 minutes to drain, then rinse and pat dry.
Meanwhile, prep the tenderloin: Pat it dry and sprinkle with 1 tablespoon Italian seasoning, garlic powder, salt and pepper. Rub and set aside.
Dice red onion, yellow squash and bell peppers into 1/2-inch pieces. Toss on a sheet pan with the dried eggplant cubes and drizzle on olive oil, balsamic vinegar, crushed garlic clove and the remaining tablespoon Italian seasoning. Toss to coat, then spread out into an even layer with a small space down the middle to fit the pork tenderloin. Place the seasoned pork tenderloin on the tray, then bake for 25 minutes.
Remove from the oven and let the pork rest for 5 minutes, slice into 1-inch thick pieces and serve 3-4 slices with a handful of vegetables.