Fall Sheet Pan Pork Tenderloin with Vegetables
This Roasted Pork Tenderloin with Vegetables cooks on one pan and requires minimal prep work. It’s a meal-in-one with juicy pork, carrots, golden beets, red onion, Brussels Sprouts, and parsnips — all coated in a delicious honey balsamic glaze!
★★★★★
What readers are saying:
“This was a huge hit with the whole family. Did change up the vegetables and added red potatoes. We also don’t like rosemary so I used thyme. Will make again for sure! I feel like this would be great with chicken thighs as well.” – Monica
This recipe for Fall Sheet Pan Pork Tenderloin with Honey Balsamic Roasted Vegetables was created in partnership with Smithfield.
One-Pan Dinners Don’t Get Much Easier Than This!
I love sheet pan meals! Keeping the meat and the vegetables all on one baking sheet as it cooks guarantees a lot of flavor.
This pork tenderloin sheet pan dinner has been a favorite in our family for years, both because it’s full of fall flavor and because it’s SO easy to prepare.
Here’s why I think you should make this too:
✔ Minimal Prep Work: The biggest part of the prep work involves washing, peeling, and slicing vegetables. You can actually save yourself a bit of time the day you cook the recipe by prepping all the veggies a day or two in advance!
✔ Fewer Dirty Dishes: Everything cooks on a foil-lined sheet pan, so cleanup is a breeze.
✔ Works with Any Vegetable: You’re welcome to mix and match the veggies to suit whatever you need to use up.
Enjoy!
-Katie
The Ingredients You’ll Need
This recipe for pork tenderloin roasted with vegetables starts with Smithfield Roasted Garlic and Cracked Black Pepper Fresh Pork Tenderloin. It is definitely one of our favorites we’ve used this year because it is incredibly versatile and full of flavor. Scroll to the bottom of this post to view the recipe card, which has the full list of ingredients with their measurements.
- Pork Tenderloin — Pork tenderloin roasts very quickly and stays nice and juicy. Do not substitute with a pork loin, which is a larger cut of pork and often requires a marinade to become fully tender.
- Balsamic Glaze — A mixture of olive oil, honey, balsamic vinegar, garlic, and rosemary coats every bite of the roasted pork tenderloin and vegetables.
- Fall Veggies — You can use any blend of vegetables you like, but I typically use some combination of Brussels sprouts, golden beets, parsnip, carrots, and onion.
How to Roast Pork Tenderloin and Veggies on a Sheet Pan
- Prep the veggies. This is the most time-consuming step of the entire recipe. You can minimize the prep work by using fewer vegetables, if needed.
- Whisk together the balsamic glaze. You can do this in a glass measuring cup or small bowl.
- Arrange the pork and vegetables. Place the pork tenderloin in the center of a foil-lined sheet pan, arrange the veggies around it, then drizzle the glaze over top.
- Roast. Pork tenderloin cooks very quickly! It needs just 20 or so minutes in a 425ºF oven.
- Rest before slicing. After the pork rests, slice it into 1/2 inch thick slices, transfer it to a serving platter. Then, arrange the vegetables around it, reserving any accumulated juices or balsamic mixture from the roasting sheet pan to pour over the meat and vegetables.
The above is simply a quick summary of this pork tenderloin sheet pan dinner. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
⏰ Make-Ahead Option
When I need meal prep to be super quick, I like to prepare all the ahead of time. It works well to do this earlier in the day when I have a few minutes in between tasks.
- 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.
Recipe Tips
- Don’t cut the vegetables too small, otherwise they can over cook while you’re waiting for the pork to cook.
- This recipe uses a pork tenderloin, which is different (much more tender and juicy!) and smaller than a pork loin. A pork loin will take longer to cook than a pork tenderloin.
- It is important that you use a large sheet pan with plenty of room so that the vegetables aren’t overcrowded, otherwise they won’t roast very well.
- Once the meat and vegetables are done roasting, allow the pork to rest. This will ensure that the meat is tender and juicy.
More Fall Pork Recipes
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Fall Sheet Pan Pork Tenderloin with 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.
Ingredients
- 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
Instructions
- Preheat the oven to 425ºF.
- 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 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. 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 and serving.
Notes
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.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 143Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 10mgSodium: 102mgCarbohydrates: 21gFiber: 4gSugar: 12gProtein: 6g
Try This Pork Tenderloin Dinner!
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I am privileged to have working relationship Smithfield on Good Life Eats. I’ve been compensated for my time in creating this recipe for pork tenderloin with roasted vegetables. As always – my opinions are my own!
Karrie Nowell says
If I could upload a pic I would. I couldn’t find any yellow beets so I substituted them and the other raw veggies for a frozen bag of Great Value Root Vegetables and added a tablespoon of Kosher salt and teaspoon of pepper to the liquid. Turned out awesome!!!
Katie says
So glad to hear that you liked it!
AP says
I’m trying this tonight! Can’t wait! Do you think I can put everything in a 9×13 baking dish instead of a sheet pan? All I have it cookie sheets, and I’m worried that they aren’t deep enough to hold everything & all the juices.
Katie says
Sure you can do that!
Amy Warchal says
I don’t have that exact pork can you tell me how much one generally weighs
Katie Kick says
About 2 lbs.
Monica says
This was a huge hit with the whole family. Did change up the vegetables and added red potatoes. We also don’t like rosemary so I used tyme. Will make again for sure! I feel like this would be great with chicken thighs as well.
Katie says
Chicken Thighs sounds like a great way to mix things up! Glad you liked it!
Nima says
I have a pork roast not a tenderloin. Would I put the veggies in later, or at the same time as the pork roast? I’m making this for Christmas Eve. Thanks!
Katie says
I haven’t tried it with a pork roast, but I would imagine adding the veggies part way in to the cooking would make sense since a roast is larger and takes longer to cook than a tenderloin. You wouldn’t want the veggies to be overcooked.
Amy says
Hi!!! Trying this tonight :). I have a plain pork tenderloin? Any tips for seasoning since recipe calls for black pepper garlic pre marinated ?
Katie says
I would season with salt, pepper, garlic powder, onion powder, and maybe add a little chopped rosemary or if you have a dried herb blend you could use that.
Molly says
Hi! I can’t seem to find golden beets in my area. Would you suggest red beets as a substitute or would something else be better? Thanks!
Katie says
You can definitely use red beets. The flavor won’t be as mild as the golden ones but it will still taste good!
Sarah Ann Sellers says
Can I substitute some of the vegetables for different ones? Like instead of parsnips and brussel sprouts for zucchini and maybe asparagus?
Katie says
OF course! Use whatever you like. For asparagus and zucchini, I would personally add it in the last 20 minutes since it doesn’t take as long to cook as the harder vegetables
Deanne says
I have not tried this recipe, but id put the vegetables in a bowl and mix with some of the honey mixture first then place around the pork , and after that on the pork .. evens the vegetables out i would think
Rose says
You have all my favorite fall flavors here, pork tenderloin is one of my favorites for an easy delicious meal with leftovers for another day.
Katie says
Thanks, Rose! We love pork tenderloin too for an easy meal. So many quick things you can do with it.
Matt says
The perfect weeknight dinner for Fall. My entire family would love this!
Brenda @ a farmgirl's dabbles says
What a beautiful meal. I just printed off your recipe!
Katie says
Thanks, Brenda! Enjoy!
Nicole says
This is my kind of dinner! It’s so fresh, colorful and nutritious. I love it!