This Pork Tenderloin Recipe is quick, easy, healthy, and so tasty! Loaded with pork, sweet potatoes, brussels sprouts, onion, and apples, and smothered in balsamic vinegar and spices: garlic, rosemary, thyme, paprika, salt, and pepper!
You should make this pork tenderloin recipe if you:
- Like easy recipes
- Like sheet pan dinners (protein AND veggies all on one sheet, yes please)
- HATE dishes
- Like healthy meals
- Like food that tastes good
Sooooo . . .
I’m thinking all of you should make this pork tenderloin recipe. 🙂
I need more sheet pan dinners in my life.
For one, I love that you literally just throw a bunch of stuff onto a sheet pan, bake it, and
I also love that there are really only three parts:
- Part One: the protein
- Part Two: the veggies
- Part Three: the marinade
AND those three parts have endless options:
- Protein: chicken, shrimp, beef, pork, tofu, chickpeas, etc.
- Veggies: sweet potatoes, green beans, broccoli, brussels sprouts, onion, carrot, etc.
- Marinade: typically I use olive oil + some sort of acid (citrus juice, vinegar, etc) + spices: you can go any way you like – Greek, Asian, Mexican, etc.
Today, in particular, we’re using:
- Pork tenderloin
- Sweet potatoes, brussels sprouts, onion, and apple (I know, it’s a fruit not a veggie, but I wanted a little sweetness)
- Balsamic vinegar, worcestershire sauce, spices: garlic powder, dried rosemary, dried thyme, smoked paprika, salt, and pepper
Basically all you do is whisk together the marinade, pour half over the pork, half over the veggies, and let everything marinate in the fridge while you’re at work.
When you get home, throw everything onto a sheet pan, bake everything for about 30 minutes, and
This pork tenderloin recipe is super easy, super tasty – I LOVE the balsamic vinegar with worcestershire and combo of spices – and it’s super healthy!
What are you waiting for?!
Your easy, tasty, healthy pork tenderloin dinner awaits!
Equipment for this recipe
- 1 (18.4 oz) pork tenderloin I use Smithfield
- 1/2 pound sweet potatoes cut into 1/2 inch chunks
- 1/2 pound brussels sprouts trimmed and halved
- 1/2 apple cut into 1/2 inch chunks (I used 1/4 granny smith and 1/4 honey crisp)
- 1/2 yellow onion cubed into small chunks
- 1/4 cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Place pork tenderloin into a ziplock baggie.
- Place sweet potatoes, brussels sprouts, apple, and onion into another.
- Whisk together vinegar, worcestershire, garlic powder, rosemary, thyme, paprika, salt, and pepper in a small bowl.
- Pour half over pork and half over veggies.
- Place both in the fridge and let marinate for at least a few hours, up to 8 hours.
- Pre-heat oven to 400 degrees F and line a rimmed baking sheet with a silicone mat or parchment paper.
- Place veggies and pork onto prepared pan and bake for 30 minutes, or until veggies are tender, and the inside of the pork reaches at least 150 degrees F.
- Let pork rest for 10 minutes, slice, and serve!
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*Note: Nutrition information is estimated and varies based on products used.