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Pork Tenderloin

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!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Dish
Cuisine: American
Keyword: healthy, pork, roasted veggies
Servings: 4 people
Calories: 269kcal

Ingredients

  • (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

Instructions

  • 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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Nutrition

Calories: 269kcal | Carbohydrates: 25g | Protein: 30g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 84mg | Sodium: 637mg | Potassium: 1029mg | Fiber: 5g | Sugar: 9g | Vitamin A: 8595IU | Vitamin C: 52.1mg | Calcium: 68mg | Iron: 3.2mg