Fall Sheet Pan Pork Tenderloin with Honey Balsamic Roasted Vegetables
Dinner just got super quick and easy thanks to this sheet pan meal featuring roasted pork, carrots, golden beets, red onion, Brussels Sprouts, and parsnips. This recipe for Fall Sheet Pan Pork Tenderloin with Honey Balsamic Roasted Vegetables was created in partnership with Smithfield.
I love sheet pan meals! Keeping the meat and the vegetables all on one baking sheet as it cooks guarantees a lot of flavor – the flavors from the vegetables and the meat and whatever seasonings you use are combined and roasting away together.
As the temperatures have started to go down in the evening, I tend to start using the oven more because it makes the house feel so cozy and I love the smells of roasted meats and vegetables. (Why not roast them together on a really big sheet pan to avoid so many dishes?)
It is actually snowing right now, which I really don’t feel ready for yet! Fall in Colorado is always so short! But I can’t think of a better way to battle the chill of days like this than to turn the oven on and cook something.
Fall and winter bring out that desire in me so much more than spring and summer because we tend to be inside more, hunkered down against the cold weather and the early darkness, and it is something fun to do in the evening when we can’t, or choose not to, spend the time outside.
This Fall Sheet Pan Pork Tenderloin with Honey Balsamic Roasted Vegetables starts with Smithfield Roasted Garlic and Cracked Black Pepper Fresh Pork Tenderloin (one of our favorites we’ve used this year because it is incredibly versatile).
This pork is pre-seasoned with plenty of roasted garlic and cracked black pepper which saves so much time in the kitchen because you can build the rest of the recipe around a flavor profile that is already started.
This recipe for Fall Sheet Pan Pork Tenderloin with Honey Balsamic Roasted Vegetables has very minimal prep work and it doesn’t make a ton of dirty dishes since everything cooks on one big sheet pan (basically, the best thing ever)
Since the biggest part of the prep work involves washing, peeling, slicing vegetables, you can actually save yourself a bit of time the day you cook the recipe by planning ahead (often easier said than done, right?).
When I need meal prep to be super quick I like to prepare all the vegetables ahead of time. It works well to do this earlier in the day when I have a few minutes in between tasks, or for this particular recipe the vegetables can easily be washed, peeled, and sliced a day or two ahead of time and stored in the refrigerator.
If you know you’re going to be in a really big time crunch you can utilize your favorite grocery store’s selection of already sliced and diced produce and eliminate the prep work all together.
After prepping the vegetables, you arrange them along with the pork on a large sheet pan. It is important that it is large because you want to have plenty of room so that the vegetables aren’t overcrowded, otherwise they won’t roast very well.
Then, whisk together a quick mixture of honey, balsamic, olive oil, garlic, and fresh rosemary to drizzle over the vegetables and the pork.
While the meat and vegetables roast, you can prep whatever else it is you’d like to serve with the meal, tackle something off of your to-do list (mine is usually laundry or helping kids with homework), or just put your feet up for a minute and know that you’re about to eat something really tasty that was super simple to prepare.
I think that this recipe for Fall Sheet Pan Pork Tenderloin with Honey Balsamic Roasted Vegetables goes really well with Beer Batter Muffins with Caramelized Onions and Parmesan, Blue Cheese Rosemary Mashed Potatoes, or a Whole Wheat Baguette.
After the pork rests, slice it into 1/2 inch thick slices, transfer it to a serving platter and arrange the vegetables around it, reserving any accumulated juices or balsamic mixture from the roasting sheet pan to pour over the meat and vegetables.
REAL FLAVOR, REAL FAST
Speaking of easy to prepare meals with a lot of flavor, Smithfield is looking for your very best tips on how to get a meal on the table in 30 minutes or less using Smithfield Marinated Fresh Pork through the Smithfield Real Flavor Real, Fast Contest. Head over to SmithfieldRealFlavorRealFast.com and submit your original tip or trick for a chance to win some awesome prizes (like a trip to Wine Country!).
For more delicious, easy and seasonal recipe ideas to help you get dinner on the table quickly, like this recipe for Fresh Pork and Pasta Bowls, check out Smithfield’s website or the Cooking with Smithfield Facebook Page.
MORE EASY AND FAST PORK RECIPES
Are you looking for some other ideas for cooking with pork? Here are a few favorites that we’ve made this year:
Roasted Pork Sandwich with Caramelized Onions and Mushrooms features crusty sandwich rolls are layered with savory steakhouse mushroom marinated roasted pork loin, caramelized onions and mushrooms, melted provolone cheese, and a hint of baby arugula.
Next time you’re craving Pork Carnitas, try this Slow Cooker Pork Carnitas Lettuce Wrap version. Top it off with some fruity Mango Salsa for a fresh burst of flavor.
If you’re looking for a great fall meal – one that is flavorful, hearty, and simple – try this Roasted Pork with Mushrooms in a Creamy Roasted Garlic Rosemary Marsala Sauce.
Pesto Pork Chop and Summer Vegetable Foil Dinners is a reimagined version of the classic foil dinners from childhood. Vegetables are tossed in pesto and balsamic and cooked with boneless pork chops for a super simple meal.
Fresh meals and outdoor entertaining are where it is at when it comes to this Greek Pork Kebab Platter with Greek Pico de Gallo. Juicy chunks of pork tenderloin are grilled with onion, lemon, and oregano and served platter style with Greek Pico de Gallo.
Fall Sheet Pan Pork Tenderloin with Honey Balsamic Roasted Vegetables
Yield: serves 4 - 6
Prep Time: 5 - 10 minutes
Cook Time: 20 - 25 minutes
Total Time: 25 - 35 minutes
Dinner just got super quick and easy thanks to this sheet pan meal featuring roasted pork, carrots, golden beets, red onion, Brussels Sprouts, and parsnips.
- 1 1/2 tablespoon Olive Oil
- 2 tablespoons Honey
- 3 tablespoons Balsamic Vinegar
- 1 teaspoon Minced Garlic Cloves
- 2 teaspoons finely chopped Fresh Rosemary, divided
- 1 - Smithfield Roasted Garlic and Cracked Black Pepper Fresh Pork Tenderloin
- 2 cups halved Brussels Sprouts, outer leaves removed
- 3 Golden Beets, peeled and cut into 8ths
- 1 large Parsnip, peeled and sliced
- 2 larges Carrots, peeled and sliced
- 1 medium Red Onion, skins removed and cut into wedges
- Salt and Pepper, to taste
Preheat the oven to 425 degrees F.
In a 1 cup glass measuring cup, combine the olive oil, honey, balsamic vinegar, garlic cloves, and 1 3/4 teaspoons fresh rosemary (reserve the other 1/4 teaspoon for a later step). Whisk well. Set aside.
Unpackage the Smithfield Roasted Garlic and Cracked Black Pepper Fresh Pork Tenderloin and pat it dry. Place it on a large baking sheet.
Arrage the brussels sprouts, golden beets, parsnip, carrots, and red onion around the pork.
Using a silicone pastry brush, baste approximately 2 tablespoons of the balsamic mixture over all sides of the pork tenderloin. Then, sprinkle the top of the pork with the remaining 1/4 teaspoon of fresh rosemary.
Drizzle the remaining balsamic vinegar over the vegetables, then toss to coat. Season the vegetables to taste with salt and pepper, if desired.
Place the sheet pan on the middle rack in the preheated oven and cook for 20 - 25 minutes, or until the meat is cooked the vegetables are tender.
Let the meat rest for about 5 minutes before slicing. Serve.
This meal goes great with Beer Batter Muffins with Caramelized Onions and Parmesan, Blue Cheese Rosemary Mashed Potatoes, or Homemade Whole Wheat Baguette.
Fresh thyme can be substituted for the fresh rosemary if desired, however we prefer rosemary.
I am privileged to have working relationship Smithfield on Good Life Eats. I’ve been compensated for my time in creating this recipe for Fall Sheet Pan Pork Tenderloin with Honey Balsamic Roasted Vegetables, but as always – my opinions are my own!