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Kyle’s Kitchen- Fall Sheet Pan Pork Tenderloin with Vegetables

We’re moving into Fall with the warm, hearty, savory recipes that make it the objectively best Season of all.  This simple Pork Tenderloin recipe is undeniable proof, AND it gets you most of the way ready for Thanksgiving…

Fall Sheet Pan Pork Tenderloin with Vegetables

Ingredients

  • 1 Roasted Garlic and Cracked Black Pepper Fresh Pork Tenderloin
  • 1 1/2 tbsp Olive Oil
  • 2 tbsp Honey
  • 3 tbsp Balsamic Vinegar
  • 1 tsp Minced Garlic Cloves
  • 2 tsp chopped Fresh Rosemary
  • 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

  1. Preheat the oven to 425 degrees F.
  2. In a 1 cup measuring cup, combine the olive oil, honey, balsamic vinegar, garlic cloves, and 1 3/4 tsp fresh rosemary. Reserve the other 1/4 tsp for a later step.
  3. Whisk well. Set aside.
  4. Unpackage the Fresh Pork Tenderloin, pat dry, and place on a large baking sheet.
  5. Arrange the brussels sprouts, beets, carrots, parsnips, and red onion around the pork.
  6. Using a pastry brush, baste approximately 2 tablespoons of the balsamic mixture over all sides of the pork tenderloin. Sprinkle the top of the pork with the remaining 1/4 teaspoon of fresh rosemary.
  7. Drizzle the remaining balsamic vinegar over the vegetables and toss to coat.
  8. Season to taste with salt and pepper.
  9. Place the sheet pan on the middle rack in the oven and cook for 20-25 minutes, or until the meat is cooked and the vegetables are tender.
  10. Let the meat rest for about 5 minutes before slicing.

Cooking 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 more tender and juicy and smaller than a pork loin. A pork tenderloin will cook faster than a pork loin.
  • Use a large sheet pan so you don’t overcrowd the veggies, otherwise they won’t roast very well.

Original recipe by Katie Kick on GoodLifeEats.com

Yield: 6 servings      Prep time: 10 min      Cook time: 25 min      Total time:  35 min