Description
Enjoy the delightful flavors of this Sheet Pan Pork Tenderloin, featuring succulent pork and hearty vegetables. This healthy and quick meal is perfect for busy nights or weekend gatherings!
Ingredients
Scale
- 1 pork tenderloin, about 1 pound
- 2 teaspoons brown sugar
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 2 teaspoons olive oil
- 1½ pounds baby potatoes
- 1½ pounds whole carrots, 6 medium carrots
- 2 tablespoons olive oil
- 1 ½ teaspoons chopped fresh rosemary*
- salt and pepper, to taste
Instructions
- Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
- Pat the pork tenderloin dry and trim off any silver skin; place it in the center of the baking sheet.
- In a small bowl, combine brown sugar, paprika, garlic powder, thyme, salt, and pepper; sprinkle this mixture over the pork and rub gently. Drizzle with 2 teaspoons of olive oil.
- Halve the potatoes (if large) and place them in a mixing bowl. Cut carrots on the bias into 1-inch pieces and add to the bowl.
- Drizzle olive oil over the potatoes and carrots, toss to coat, and sprinkle with rosemary, salt, and pepper. Spread them around the pork on the baking sheet.
- Bake for 25-35 minutes, tossing vegetables halfway through, until pork reaches an internal temperature of at least 145° F.
- Allow pork to rest for 5 minutes before slicing and serving with the potatoes and carrots.
Notes
For extra flavor, let the pork marinate in the spice mix for 30 minutes before cooking.
Feel free to use other seasonal vegetables like Brussels sprouts or bell peppers to mix things up.
Ensure the pork is fully cooked by checking the internal temperature with a meat thermometer.
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 1g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 23g
- Cholesterol: 75mg