Description
A delightful and easy-to-make sheet pan dinner combining tender pork with roasted vegetables for a quick cleanup and maximum flavor.
Ingredients
Scale
- 1 lb pork tenderloin
- 1 1/2 lb potatoes, sliced into wedges
- 2 large carrots, chopped into bite-sized pieces
- 1 onion, sliced
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 sprig rosemary, finely chopped
Instructions
- Preheat your oven to 350°F and line a sheet pan with foil. Drizzle the foil with olive oil.
- Place the pork tenderloin in the center of the prepared pan, surrounding it with potato wedges, carrots, and sliced onions.
- Season everything generously with salt and pepper.
- In a small bowl, mix balsamic vinegar, honey, olive oil, and chopped rosemary.
- Pour the marinade over the pork and vegetables, ensuring everything is well coated, and toss vegetables lightly.
- Roast in the preheated oven for 45-50 minutes, until the pork reaches an internal temperature of 145°F.
- Let the pork rest for 5 minutes before slicing and serve with roasted vegetables, spooning pan sauce over the top.
Notes
Use a meat thermometer to ensure the pork is perfectly cooked. Feel free to substitute and add your favorite vegetables.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg