MAIN DISH RECIPE

Fall Sheet Pan Pork Tenderloin

This recipe for Fall Sheet Pan Pork Tenderloin with Vegetables makes dinner super quick and has minimal prep work. Alongside the pork tenderloin, this easy fall sheet pan meal features roasted, carrots, golden beets, red onion, Brussels Sprouts, and parsnips – all coated in a delicious honey balsamic glaze.

Let’s get started!

The flavors from the vegetables and the meat and whatever seasonings you use are combined and roasting away together. Plus, these meals are always so colorful since they’re loaded with so many different vegetables.

PREHEAT

1. Preheat the oven to 425 degrees F.

COMBINE

2. 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.

UNPACK

3. Unpackage the Smithfield Roasted Garlic and Cracked Black Pepper Fresh Pork Tenderloin and pat it dry.

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