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    Home » Recipes

    Published: Sep 29, 2020 ·Updated: Jul 18, 2023 by Sabra · 1 Comment

    Sheet Pan Pork Tenderloin with Vegetables

    Jump to Recipe Rate this Recipe
    Pork tenderloin, carrots, and brussels sprouts arranged on a sheet pan with a text overlay

    This easy Sheet Pan Pork Tenderloin is the perfect healthy dinner with delicious roasted carrots and Brussels sprouts. The entire meal is roasted on one sheet pan so clean up takes no time at all.

    Pork tenderloin, carrots, and brussels sprouts arranged on a sheet pan with a text overlay

    This Mom's Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)

    Sheet pan meals are the epitome of easy dinners. This pork tenderloin with vegetables is perfect for the coming fall and winter days. It's super comforting but also healthy which isn't an easy feat to pull off!

    Leftovers keep well for about 5 days, and can be reheated in the microwave or oven so it's also a great meal prep recipe!

    a white plate filled with sliced pork tenderloin, roasted carrots, and brussels sprouts

    Tips for making this sheet pan pork tenderloin meal:

    Pork tenderloin is one of my all-time favorite cuts of meat. It is so tender and flavorful but it's also very forgiving to overcooking.

    I wanted to make sure that this recipe c0uld cook entirely on one sheet pan, so I did not sear the pork tenderloin before adding it to the sheet pan. If time allows, I do think it's a good idea to sear the tenderloin which helps deepen the flavor and lock in some of the moisture.

    To do this, simply heat some oil in a large skillet over high heat. Once hot add the tenderloin and cook for a few minutes on all sides just to brown the outside. After searing, season it and follow the directions as they are written decreasing the cooking time of the pork by about 5 minutes.

    The cooking times and methods that I listed in the instructions result in carrots that are still slightly crisp in the center. If you would prefer softer carrots, then you can cut them into smaller pieces or put them in the oven at the same time as the Brussels sprouts.

    a siz image collage showing the step for making a sheet pan pork tenderloin with carrots and brussels sprouts.

    As you can see from the images above, the Brussels Sprouts will take up a large part of the pan when they are first added. After cooking for a few minutes they will shrink down enough that they should easily fit on just a third of the sheet pan.

    You'll also notice that in the in directions I suggest making an aluminum foil "bowl to cook the pork in. As the pork cooks, it releases some of its juices, and making the bowl prevents these juices from getting on the vegetables.

    Be sure that you cook the pork to a minimum internal temperature of 145 degrees F. At this temp, the pork may still be slightly pink in the center but it will be safe to eat.

    Can I use other vegetables?

    YES! That's one of my favorite things about this recipe! You can replace the vegetables with just about anything that you like.

    Some of my favorites to add are green beans, asparagus, potatoes, sweet potatoes, butternut squash, or zucchini.

    Just be sure to adjust the cooking time for the vegetables that you use. This chart is SUPER helpful and can even be printed for future reference

    Pork tenderloin, carrots, and brussels sprouts arranged on a sheet pan.

    Be sure to check out these other great recipes:

    • Maple Butter Pork Tenderloin
    • Sheet Pan Loaded Cauliflower
    • Instant Pot Pork Tenderloin
    • Easy Sheet Pan Fajitas
    • Crispy Air Fryer Pork Chops
    • Orange and Five Spice Roasted Chicken Legs

    📖 Recipe

    a white plate filled with sliced pork tenderloin, roasted carrots, and brussels sprouts

    Sheet Pan Pork Tenderloin and Vegetables

    Sabra - This Mom's Menu
    This easy Sheet Pan Pork Tenderloin is the perfect healthy dinner with delicious roasted carrots and Brussels sprouts. The entire meal is roasted on one sheet pan so clean up takes no time at all.
    5 from 3 reviewers
    Prevent your screen from going dark
    Servings 6 servings
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins

    Equipment

    • Sheet Pan
    • Aluminum Foil

    Ingredients
      

    For the Brussel Sprouts:

    • 1 lb Brussel Sprouts washed and trimmed.
    • ½ tablespoon Olive Oil
    • Salt and Pepper to taste
    • 3 slices Bacon

    For the Pork Tenderloin:

    • 2 lb Pork Tenderloin trimmed
    • 1 tablespoon Olive Oil
    • 2 tablespoon Brown Sugar or Brown Sugar Substitute
    • 2 teaspoon Seasoned Salt
    • ½ teaspoon Black Pepper
    • 1 teaspoon Garlic Powder
    • ½ teaspoon Ground Mustard
    • 1 tablespoon Rosemary roughly chopped

    For the Carrots:

    • 1 lb Carrots washed and peeled
    • 1 tablespoon Olive Oil
    • Salt and Pepper to taste
    • 2 tablespoon Butter melted
    • 1 tablespoon Honey or brown sugar/substitute
    • dash Cayenne Pepper or to taste, optional

    Instructions
     

    • Preheat the oven to 400° F and Line a large sheet pan with aluminum foil.
    • Slice the Brussels sprouts in half and place them in a large bowl. Top with oil and season with salt and pepper. Gently toss the sprouts until they are all coated with oil.
    • Spread the sprouts out on one side of the sheet pan. Cut the bacon into approximately 1" pieces. Evenly top the sprouts with the bacon pieces.
    • Place the sheet pan in the oven and begin to prepare the pork tenderloin.
    • In a small bowl combine the brown sugar, salt, pepper, garlic powder, mustard, and rosemary.
    • Pat the pork tenderloin dry with a paper towel. Coat with oil, then evenly distribute the seasoning onto the pork. Place the pork on a large piece of aluminum foil curling the ends of the foil up to create a shallow "bowl"
    • Remove the sheet pan from the oven and gently toss the Brussels sprouts. If necessary, push them over so that they only take up a third of the sheet pan.
    • Place the pork tenderloin in its foil "bowl" onto the center of the baking sheet. Return the sheet pan to the oven. Set a timer for 30 minutes.
    • Begin to prepare the carrots by slicing them into 1-½" pieces. The larger the pieces, the crisper your carrots will be when the dish is complete.
    • Coat the carrots with oil, and season with salt and pepper. Remove the sheet pan from the oven, toss the brussels sprouts again if desired. and place arrange the carrots on the remaining ⅓ of the sheet pan.
    • Return the sheet pan to the oven and bake for the remaining time, or until the pork reaches an internal temperature of at least 145° F.
    • While the pork is resting, combine the melted butter, honey, and cayenne pepper in small bowl then pour over the carrots, getnly stirring to coat them.
    • Slice the pork, and serve with the carrots and Brussels sprouts. Enjoy!

    Notes

    The nutrition information provided is only an estimate. Opting to use a brown sugar substitute in place of the total carbohydrates per serving will decrease to 14g.

    Be sure to read the entire post for tips, tricks, and help troubleshooting.

    The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.

    Nutrition

    Serving: 1servingCalories: 406kcalCarbohydrates: 21gProtein: 36gFat: 20gSaturated Fat: 7gCholesterol: 116mgSodium: 1033mgPotassium: 1158mgFiber: 5gSugar: 12gVitamin A: 13328IUVitamin C: 69mgCalcium: 73mgIron: 3mg
    Tried this recipe?Mention @thismomsmenu or tag #thismomsmenu

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      5 from 3 votes (2 ratings without comment)

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    1. TIERNEY Thompson says

      September 10, 2021 at 11:08 am

      This was super easy to make and the seasoning on the brussel sprouts was amazing! I will definitely make this again. Easy enough for a weekday but fancy enough for a dinner party!

      Reply

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    Hi! I am Sabra and I'm the face behind This Mom's Menu. I live just outside of Louisville Kentucky with my husband and four kids. Here at This Mom's Menu, you can expect to find family-friendly, healthy recipes plus articles about what is helping me get through my daily to-do list with a little sanity to spare! My favorite things right now are fresh flowers, eggs, and re-runs of The Office ...

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