One-Pan Pork Tenderloin with Root Vegetables

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One pan meals are awesome! They are basically a protein and vegetables thrown together on a sheet pan with spices and everything cooks together at the same time in the oven. Bonus: very few dishes to wash!!! There are so many variations you can do by switching up the spices, the protein and the vegetables.  There are brussel sprouts in this One-pan pork tenderloin recipe, I know they are not root vegetables but I love them so much that I decided to throw them in there. You can leave them out if you wish, or replace them with another vegetable.

While the potatoes and the vegetables can be divided into 2 portions, you will need to measure out the cooked pork tenderloin into your red container. You can freeze the leftover meat and save it for another meal.

One-Pan Pork Tenderloin with root Vegetables

One-Pan Pork Tenderloin
Roasted Pork Tenderloin with Root Vegetables
Ingredients (2 servings)
  • 3/4 lb pork tenderloin (trimmed)
  • 1 cup brussel sprouts, halved
  • 1/2 cup carrots, cut into 1-inch pieces (about 2 large carrots)
  • 1/2 cup parsnips, cur into 1-inch pieces
  • 1 cup baby red potatoes, halved
  • 1 tbsp olive oil
  • 1/2 tbsp fresh lemon juice
  • 1/2 tbsp fresh herbs, chopped (thyme, sage and rosemary are my favorite)
  • 1/4 tsp garlic powder
  • salt and pepper

Preheat oven to 425 degrees. Line a large rimmed sheet pan with parchment paper.

In a large bowl, mix the oil, lemon juice, herbs, garlic powder and salt and pepper. Add the potatoes and vegetables and toss to coat. Lay out on the baking sheet.

Throw the pork tenderloin into the bowl and coat it with the remaining herb and oil mixture. Use the tenderloin to scape the sides of the bowl if needed to get it well coated. Add the pork tenderloin to the sheet pan.

Roast in the oven for about 25 to 30 minutes or until desired doneness (from slightly pink to not pink at all)

Container Count: 1 Red, 1 Green, 1 Yellow, 1 teaspoon

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