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
Servings: 4
Calories: 711kcal
Equipment
- Oven
- Stove
Ingredients
- 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
Instructions
- 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!
Notes
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.
Nutrition
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
Did you make this recipe?We want to see! Tag us on Instagram @foodwinesunshine or use the hashtag #foodwinesunshine
