Fall Sheet Pan Pork Tenderloin with Roasted Vegetables

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Last Updated on June 8, 2021 by Tracy

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Best Roasted Pork Tenderloin

Fall Sheet Pan Pork Tenderloin with Roasted Vegetables

When I think of fall recipes, I think of slow cooker meals basting in natural juices for hours. Or dinner in the oven slow roasting for hours on head. But who has time for that?! Just because the weather has gotten cooler, doesn’t mean our days got any longer. In fact, the days are getting shorter and we still have just as much to do.

So, while I appreciate the flavors of fall, I also appreciate a healthy dinner that is easy to make and flavor of flavor. Like this Fall Sheet Pan Pork Tenderloin with Roasted Vegetables. I grabbed brussels sprouts, butternut squash and a few peppers for my roasted vegetables and a Smithfield® Steakhouse Marinated Fresh Pork Tenderloin the last time I was at Walmart and just like that, dinner was particularly done. Well, besides the cooking part.

Best Sheet Pan Pork Tenderloin

I love using Smithfield Seasoned Fresh Pork Tenderloins for dinner because they are real fresh and have real flavor and I can have dinner ready real fast. The Steakhouse pork tenderloin was perfectly marinated so the only thing I really had to do was cut up the vegetables and season them a little before roasting. Overall, dinner was prepped in under 10 minutes and cooking time was about 30 minutes. If you don’t have 30 minutes, you can always slice the meat to help it cook faster.

To cook the pork tenderloin, I heated a large skillet over medium high heat, then seared the pork tenderloin all over for about 3 minutes total, until golden brown. If you don’t want to do this step, you definitely can, but it will look a little pale. Place the pork tenderloin on a baking sheet with your prepared vegetables and let the oven do the rest for about 30 minutes. Smithfield actually puts the directions right on the package too, so if you forget, it will be right there. Making dinner even easier!

Easiest Roasted Pork Tenderloin

You want the interior temperature of the pork tenderloin to reach at least 140 degrees. Once the pork reaches 140 degrees, remove it from the oven and allow it to sit for about 10 minutes. While it rests it will continue to cook getting the pork to the recommend temperature of doneness to 145 degrees. If you don’t have a thermometer, you can cut it open to check it out. Some pink is okay, but the majority of the pork will be a whitish color.

Tastiest Roasted Pork Tenderloin

Now, here is my Fall Sheet Pan Pork Tenderloin with Roasted Vegetables recipe. Be sure to Print It and Pin It so that you can make it again and again. Feel free to substitute the butternut squash and brussels sprouts for your family’s favorite veggies, I used these because they reminded me of fall and they are so easy to cook.

Sheet Pan Pork Tenderloin

Fall Sheet Pan Pork Tenderloin with Roasted Vegetables

This Fall Sheet Pan Pork Tenderloin with Roasted Vegetables is a hassle free, delicious meal that is on the tablein about 30 minutes.
Print Pin Rate
Course: Dinner
Keyword: easy recipe, pork, roast, vegetables
Prep Time: 5 minutes
Cook Time: 25 minutes
Resting Time: 5 minutes
Total Time: 35 minutes
Servings: 4
Calories: 711kcal
Author: Tracy


  • Oven
  • Stove


  • 1 Smithfield Steakhouse Seasoned Fresh Pork Tenderloin
  • ½ butternut squash, peeled and cubed
  • 10 - 15 brussels sprouts, cut in half
  • 2 peppers - I used one red bell pepper and one poblano pepper. Remove seeds and slice.
  • 2 tbsp olive oil - divided extra virgin
  • 1 tbsp your favorite table seasoning - I used Dust by Voodoo Chef


  • Preheat oven to 425°
  • Prepare vegetables
  • Place the vegetables in a large bowl, pour on the 1 tbsp of olive oil and the seasonings. Gently stir to coat. Set aside.
  • Heat 1 tbsp olive oil in large skillet
  • Sear all sides of the Smithfield Steakhouse Seasoned Fresh Pork Tenderloin - this will take approximately 2 - 3 minutes
  • Place the pork tenderloin on the center of a sheet pan
  • Arrange vegetables around the pork tenderloin
  • Roast for 25 - 30 minutes until pork is cooked throughout
  • Allow pork to rest for 5 - 10 minutes before slicing
  • Enjoy!


If you would like dinner even faster than 30 minutes, you can slice the pork tenderloin before roasting, this will cut down on the cooking time.
Feel free to substitute other vegetables, whatever you family will like!  Broccoli, Cauliflower etc.  I used butternut squash because it reminds me of fall, and we all love roasted brussels sprouts.


Calories: 711kcal | Carbohydrates: 24g | Protein: 99g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 295mg | Sodium: 271mg | Potassium: 2678mg | Fiber: 7g | Sugar: 6g | Vitamin A: 11090IU | Vitamin C: 168mg | Calcium: 128mg | Iron: 7mg
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I hope you enjoy this delicious, hassle-free meal of Fall Sheet Pan Pork Tenderloin with Roasted Vegetables as much as we do!

Sheet Pan Pork Tenderloin

You can find Smithfield Steakhouse Seasoned Fresh Pork Tenderloin, made with 100% fresh pork cuts, at your local Walmart in the fresh meat section.

Sheet Pan Pork Tenderloin with Roasted Vegetables

What is one of your favorite fall recipes?

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