Fall Sheet Pan Pork Tenderloin with Vegetables
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.
This recipe for Fall Sheet Pan Pork Tenderloin with Honey Balsamic Roasted Vegetables was created in partnership with Smithfield.
Easy Sheet Pan Pork Tenderloin
I love sheet pan meals! Keeping the meat and the vegetables all on one baking sheet as it cooks guarantees a lot of flavor.
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.
As the temperatures have started to go down in the evening, I tend to start using the oven more. Turning the oven on it makes the house feel so cozy and I love the smells of roasted meats and vegetables. Why not roast them together on a really big sheet pan to avoid so many dishes?
Why You’ll Love this Recipe
This sheet pan pork tenderloin recipe has very minimal prep work.
The biggest part of the prep work involves washing, peeling, slicing vegetables. You can actually save yourself a bit of time the day you cook the recipe by planning ahead. Often easier said than done, right?
Plus, it doesn’t make a ton of dirty dishes since everything cooks on one big sheet pan (basically, the best thing ever).
What’s in this Recipe?
This recipe for pork tenderloin roasted with vegetables starts with Smithfield Roasted Garlic and Cracked Black Pepper Fresh Pork Tenderloin. It is definitely one of our favorites we’ve used this year because it is incredibly versatile and full of flavor.
Here’s what you’ll need to add to your shopping list:
- Smithfield Roasted Garlic and Cracked Black Pepper Fresh Pork Tenderloin
- Olive Oil
- Honey
- Balsamic Vinegar
- Fresh Garlic
- Fresh Rosemary
- Brussels Sprouts
- Golden Beets
- Parsnip
- Carrots
- Red Onion
For the complete ingredient list and detailed instructions to make this roasted pork tenderloin and veggies, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Fall Sheet Pan Pork Tenderloin
- First, preheat the oven and prepare all of the vegetables by peeling, slicing, and chopping.
- After prepping the vegetables, you arrange them along with the pork on a large sheet pan.
- Then, whisk together a quick mixture of honey, balsamic, olive oil, garlic, and fresh rosemary.
- Drizzle the honey balsamic mixture all over the vegetables and the pork.
- Roast the pork and vegetables
- After the pork rests, slice it into 1/2 inch thick slices, transfer it to a serving platter.
- Then, arrange the vegetables around it, reserving any accumulated juices or balsamic mixture from the roasting sheet pan to pour over the meat and vegetables.
The above is simply a quick summary of this pork tenderloin sheet pan dinner. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Meal Prep Time Saving Tips
When I need meal prep to be super quick I like to prepare all the vegetables for this roasted pork tenderloin with vegetables ahead of time. It works well to do this earlier in the day when I have a few minutes in between tasks.
- For this particular recipe the vegetables can easily be washed, peeled, and sliced a day or two ahead of time and stored in the refrigerator.
- If you know you’re going to be in a really big time crunch you can utilize your favorite grocery store’s selection of already sliced and diced produce and eliminate the prep work all together.
Recipe 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 different (much more tender and juicy!) and smaller than a pork loin. A pork loin will take longer to cook than a pork tenderloin.
- It is important that you use a large sheet pan with plenty of room so that the vegetables aren’t overcrowded, otherwise they won’t roast very well.
- Once the meat and vegetables are done roasting, allow the pork to rest. This will ensure that the meat is tender and juicy.
What Should I Serve with Pork Tenderloin
This meal is already loaded with plenty of protein and tons of fall vegetables thanks to the Honey Balsamic Roasted Vegetables.
Our kids always love to have some kind of starch served alongside our meat and vegetables.
Fall Side Dish Recipe Ideas
I think that any of these recipes would pair really well served alongside pork tenderloin with roasted vegetables:
- Savory muffins, like these Beer Batter Muffins with Caramelized Onions and Parmesan, are the perfect, comforting addition to a fall or winter evening meal.
- Blue Cheese Rosemary Mashed Potatoes are your favorite Russet Potato Mashed Potatoes after a surprising makeover. With the addition of gorgonzola cheese and fresh rosemary you go from yum to YUM!
- Crusty, homemade bread, like this Whole Wheat Baguette, slathered with softened butter.
★★★★★
5 Stars for Sheet Pan Pork Tenderloin!
- “If I could upload a pic I would. I couldn’t find any yellow beets so I substituted them and the other raw veggies for a frozen bag of Great Value Root Vegetables and added a tablespoon of Kosher salt and teaspoon of pepper to the liquid. Turned out awesome!!!” – Karrie
- “This was a huge hit with the whole family. Did change up the vegetables and added red potatoes. We also don’t like rosemary so I used thyme. Will make again for sure! I feel like this would be great with chicken thighs as well.” – Monica
Try this Fall Sheet Pan Pork Tenderloin!
Next time you’re looking for fall pork tenderloin recipes, give this easy sheet pan meal a try!
Did you love all of the fall flavors? Leave a comment below and give it a review for others to see what you thought of this great recipe.
On Instagram? Share your photo and tag me @goodlifeeats #goodlifeeatsrecipes. I’d love to see your photo of this pork tenderloin sheet pan dinner!
More Easy and Fast Pork Recipes
Are you looking for some other ideas for cooking pork? Check out some of these favorite pork recipes, or browse the recipe index archives for even more great recipe ideas:
Roasted Pork Sandwich with Caramelized Onions and Mushrooms features crusty sandwich rolls are layered with savory steakhouse mushroom marinated roasted pork loin, caramelized onions and mushrooms, melted provolone cheese, and a hint of baby arugula.
Next time you’re craving Pork Carnitas, try this Slow Cooker Pork Carnitas Lettuce Wrap version.
Top it off with some fruity Mango Salsa for a fresh burst of flavor.
If you’re looking for a great fall meal – one that is flavorful, hearty, and simple – try this Roasted Pork with Mushrooms in a Creamy Roasted Garlic Rosemary Marsala Sauce.
Pesto Pork Chop and Summer Vegetable Foil Dinners is a reimagined version of the classic foil dinners from childhood.
Vegetables are tossed in pesto and balsamic and cooked with boneless pork chops for a super simple meal.
Fresh meals and outdoor entertaining are where it is at when it comes to this Greek Pork Kebab Platter with Greek Pico de Gallo.
Juicy chunks of pork tenderloin are grilled with onion, lemon, and oregano and served platter style with Greek Pico de Gallo.
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Fall Sheet Pan Pork Tenderloin with Vegetables
Dinner just got super quick and easy thanks to this sheet pan meal featuring roasted pork, carrots, golden beets, red onion, Brussels Sprouts, and parsnips.
Ingredients
- 1 1/2 tablespoon Olive Oil
- 2 tablespoons Honey
- 3 tablespoons Balsamic Vinegar
- 1 teaspoon Minced Garlic Cloves
- 2 teaspoons finely chopped Fresh Rosemary, divided
- 1 - Smithfield Roasted Garlic and Cracked Black Pepper Fresh Pork Tenderloin
- 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
- Preheat the oven to 425 degrees F.
- 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.
- Unpackage the Smithfield Roasted Garlic and Cracked Black Pepper Fresh Pork Tenderloin and pat it dry.
- Place it on a large baking sheet.
- Arrage the brussels sprouts, golden beets, parsnip, carrots, and red onion around the pork.
- Using a silicone pastry brush, baste approximately 2 tablespoons of the balsamic mixture over all sides of the pork tenderloin.
- Then, sprinkle the top of the pork with the remaining 1/4 teaspoon of fresh rosemary.
- Drizzle the remaining balsamic vinegar over the vegetables.
- Toss to coat.
- Season the vegetables to taste with salt and pepper, if desired.
- Place the sheet pan on the middle rack in the preheated oven and cook for 20 - 25 minutes, or until the meat is cooked the vegetables are tender.
- Let the meat rest for about 5 minutes before slicing.
- Serve.
Notes
This meal goes great with Beer Batter Muffins with Caramelized Onions and Parmesan, Blue Cheese Rosemary Mashed Potatoes, or Homemade Whole Wheat Baguette.
Fresh thyme can be substituted for the fresh rosemary if desired, however we prefer rosemary.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 143Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 10mgSodium: 102mgCarbohydrates: 21gFiber: 4gSugar: 12gProtein: 6g
I am privileged to have working relationship Smithfield on Good Life Eats. I’ve been compensated for my time in creating this recipe for pork tenderloin with roasted vegetables. As always – my opinions are my own!
Karrie Nowell says
If I could upload a pic I would. I couldn’t find any yellow beets so I substituted them and the other raw veggies for a frozen bag of Great Value Root Vegetables and added a tablespoon of Kosher salt and teaspoon of pepper to the liquid. Turned out awesome!!!
Katie says
So glad to hear that you liked it!
AP says
I’m trying this tonight! Can’t wait! Do you think I can put everything in a 9×13 baking dish instead of a sheet pan? All I have it cookie sheets, and I’m worried that they aren’t deep enough to hold everything & all the juices.
Katie says
Sure you can do that!
Monica says
This was a huge hit with the whole family. Did change up the vegetables and added red potatoes. We also don’t like rosemary so I used tyme. Will make again for sure! I feel like this would be great with chicken thighs as well.
Katie says
Chicken Thighs sounds like a great way to mix things up! Glad you liked it!
Nima says
I have a pork roast not a tenderloin. Would I put the veggies in later, or at the same time as the pork roast? I’m making this for Christmas Eve. Thanks!
Katie says
I haven’t tried it with a pork roast, but I would imagine adding the veggies part way in to the cooking would make sense since a roast is larger and takes longer to cook than a tenderloin. You wouldn’t want the veggies to be overcooked.
Amy says
Hi!!! Trying this tonight :). I have a plain pork tenderloin? Any tips for seasoning since recipe calls for black pepper garlic pre marinated ?
Katie says
I would season with salt, pepper, garlic powder, onion powder, and maybe add a little chopped rosemary or if you have a dried herb blend you could use that.
Molly says
Hi! I can’t seem to find golden beets in my area. Would you suggest red beets as a substitute or would something else be better? Thanks!
Katie says
You can definitely use red beets. The flavor won’t be as mild as the golden ones but it will still taste good!
Sarah Ann Sellers says
Can I substitute some of the vegetables for different ones? Like instead of parsnips and brussel sprouts for zucchini and maybe asparagus?
Katie says
OF course! Use whatever you like. For asparagus and zucchini, I would personally add it in the last 20 minutes since it doesn’t take as long to cook as the harder vegetables
Deanne says
I have not tried this recipe, but id put the vegetables in a bowl and mix with some of the honey mixture first then place around the pork , and after that on the pork .. evens the vegetables out i would think
Rose says
You have all my favorite fall flavors here, pork tenderloin is one of my favorites for an easy delicious meal with leftovers for another day.
Katie says
Thanks, Rose! We love pork tenderloin too for an easy meal. So many quick things you can do with it.
Matt says
The perfect weeknight dinner for Fall. My entire family would love this!
Brenda @ a farmgirl's dabbles says
What a beautiful meal. I just printed off your recipe!
Katie says
Thanks, Brenda! Enjoy!
Nicole says
This is my kind of dinner! It’s so fresh, colorful and nutritious. I love it!