Pork Tenderloin & Veggies: A One-Pan Wonder That Feeds Like a Feast
This one-pan pork tenderloin and veggies recipe is packed with lean protein and roasted seasonal vegetables. It’s naturally gluten-free, macro-friendly, and ideal for clean eating, meal prep, or a quick and hearty weeknight dinner.
Ingredients
- 1.25 lbs pork tenderloin
- 3 medium potatoes chopped
- 4 large carrots peeled and sliced
- 1 head broccoli cut into florets
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp black pepper
- ½ tsp sea salt
Instructions
- Preheat & Prep: Preheat your oven to 425°F. Line a baking sheet with parchment or foil for easy cleanup.
- Season Pork: Pat the pork dry and rub it with 1 tablespoon olive oil, garlic powder, smoked paprika, thyme, salt, and pepper.
- Prep Veggies: Toss chopped potatoes, carrots, and broccoli with the remaining tablespoon of olive oil and a pinch of salt.
- Arrange & Roast: Place pork in the center of the sheet pan and surround it with the vegetables.
- Roast: Bake for 25–30 minutes, flipping the veggies once halfway through. The pork is done when it reaches 145°F internally.
- Rest & Slice: Let pork rest for 5 minutes before slicing. Serve with roasted veggies.
Notes
Secret Tips for Pork Tenderloin & Veggies
- Pat the pork dry before seasoning: Removing excess moisture helps the tenderloin sear better and lock in flavor during roasting.
- Use a meat thermometer: For juicy, perfectly cooked pork tenderloin, pull it from the oven at 145°F and let it rest for 5–10 minutes.
- Cut veggies uniformly: To ensure even roasting, dice your potatoes, carrots, or any root vegetables to a similar size.
- Marinate ahead: If you’ve got the time, marinate your pork in olive oil, garlic, lemon juice, and herbs for up to 24 hours—it deepens flavor and tenderizes the meat.
- Add the greens later: Toss in quick-cooking veggies like asparagus or zucchini during the last 10–12 minutes to prevent over-roasting.