Sheet Pan Pork Tenderloin with Roasted Vegetables
Juicy, herb-rubbed pork tenderloin roasted alongside seasonal vegetables on a single sheet pan. A lean, low-carb dinner that practically cooks itself.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 4 days. Sliced pork can be frozen for up to 2 months.
- Batching: Let the pork rest before slicing to keep the juices in — rushing this makes it dry.
- Reheat: Microwave for 90 seconds. For the best texture, reheat pork in a 350°F oven for 8 minutes covered with foil.
EXECUTION STEPS
THE MACRO PREP
Preheat oven to 425°F (220°C). Line a large sheet pan with foil and place a wire rack on top (optional, for air circulation).
THE MACRO PREP
Pat pork tenderloin dry. Mix Dijon mustard, 1 tablespoon olive oil, garlic powder, rosemary, thyme, paprika, salt, and pepper into a paste. Rub all over the pork.
VEGGIE STEAM-SAUTÉ
Place pork in the center of the sheet pan.
THE MACRO PREP
Toss broccoli, bell pepper, and zucchini with remaining olive oil, salt, and pepper. Arrange around the pork.
STEP 5
Roast for 22–25 minutes until pork reaches an internal temperature of 145°F (63°C) and vegetables are tender.
STEP 6
Let pork rest for 5 minutes, then slice into 1/2-inch medallions.
STEP 7
Divide sliced pork and vegetables among 4 containers.
PRIMARY CATEGORY
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servings
- 1.5 lbs pork tenderloin
- 2 cups broccoli florets
- 1 large red bell pepper, cut into strips
- 1 medium zucchini, sliced into half-moons
- 2 tablespoons olive oil, divided
- 1 tablespoon Dijon mustard
- 2 teaspoons garlic powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper