This healthy sheet pan pork tenderloin with roasted vegetables is the ultimate fall dinner. Made in one pan, it’s a balanced meal with minimal cleanup.
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Recipe originally posted September 2017. The post and photos have been updated, but the recipe remains the same juicy, slightly sweet pork dish that you all love.
Who could use a simple dinner with minimal clean-up?
I know I could.
Yes, there’s the prep work of chopping the vegetables, but that step can easily be done ahead of time. But otherwise this recipe is as simple as placing everything on a sheet pan and waiting for it to cook.
This meal has been a go-to in our household for over 3 years now as I just love the combination of pork, apples, dijon mustard, and maple syrup. Seriously, it doesn’t get more fall than that.
Whether you make this in the fall or winter, trust me when I say this healthy sheet pan pork tenderloin with roasted vegetables will quickly become a family-favorite! Let me show you how to make it.
Despite sounding very similar, pork tenderloin and pork loin are completely different cuts of meat that need to be prepared differently.
As a result, there really isn’t a great substitute for pork tenderloin in this recipe.
Pork tenderloin is a narrow, long cut of pork and is the muscle that runs along the backbone of the pig.
As it’s a lean cut of meat, it’s best prepared with higher temperatures for a shorter amount of time.
In contrast, pork loin is wider and usually used to make pork “steaks.” It’s best cooked using slower cooking methods, like braising, slow roasting, or smoking.
Yes. In fact, if you can’t find a pork tenderloin, then I’d actually recommend chicken thighs rather than another cut of pork.
Boneless, skinless, chicken thighs are just as juicy but do require about an extra 5-10 minutes of cooking time.
Store leftovers in an airtight container for up to 4 days in the fridge. I don’t recommend freezing as the pork will get tough when thawed and reheated.
Steps you can do the day before:
When it’s time to cook, simply toss the vegetables in the vinaigrette and place everything on the baking sheet. Cook per recipe directions.
For a low-carb meal, this dish is delicious all on it’s own or you can pair it with a fall-inspired salad. I like this Orange and Goat Cheese Salad that I developed for a client.
Otherwise, a chewy whole grain like farro is my go-to. If you do make farro, I recommend buying Trader Joe’s 10-minute Cooking Farro to keep this meal quick and easy.
Of course, you can keep it simple (and gluten-free) by going with brown rice or quinoa. Couscous would also be delicious and quick to make (though not gluten-free)!
If you tried this healthy sheet pan pork tenderloin recipe or any other recipe on the blog let me know how you liked it by leaving a comment/rating below!
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This looks so amazing and I am always in for less dishes!!
Thanks Jesse! Hope you give it a try!
Sheet pan meals are the absolute best. I love the taste of roasted vegetables!! I have yet to actually make one with brussel sprouts so that will be next to try.
Roasting is my favorite way to prepare vegetables! Hope you give it a try 🙂
This looks so delicious! And I love an easy sheet pan dinner!
Thanks Chenee! You’ll love it then!
Yum! You had me at minimal clean up! I don’t make sheet pan meals nearly enough. This looks incredible, especially paired with all those roasted vegetables.
Right? Cleaning up after cooking is always the worst part. Hope you give it a try Tara!
I love how tasty and healthy this recipe is. A win-win!
Love the fall flavors of this!
An easy meal for my meat loving husband! Thanks for sharing