Sheet Pan Pork Tenderloin with Potatoes and Zucchini
User Reviews
5
2 reviews
Excellent
Sheet Pan Pork Tenderloin with Potatoes and Zucchini
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An easy and healthy dinner that bakes entirely on one tray!
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Ingredients
- 2 pork tenderloin about 1 lb. each
- 1 (24 ounce) baby Yukon gold potato halved (or quartered if large, package
- 3 tablespoons olive oil divided
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 medium zucchini sliced into ¼-inch rounds, or yellow squash
- kosher salt to taste
- ground black pepper to taste
- parsley optional garnish; parsley chopped; herbs fresh; lemon juice fresh
- herbs
- lemon juice
Instructions
- Preheat oven to 425°F. Line an extra large rimmed baking sheet with aluminum foil. Spray with nonstick cooking spray.
- Place pork in the center of the sheet pan. Arrange potatoes on one side of the pork. Drizzle 2 tablespoons of the olive oil over both the pork and the potatoes. Sprinkle with Italian seasoning, garlic powder, onion powder, kosher salt, and ground black pepper to taste.
- Bake for 15 minutes. Stir the potatoes. Add the zucchini to the empty side of the pan. Drizzle the zucchini with the remaining 1 tablespoon of olive oil, and season with salt and pepper. Return the pan to the oven and bake until an instant-read thermometer inserted into the thickest portion of the pork registers 145°F, about 15 more minutes. Let the pork rest for about 5 minutes before slicing. Garnish with chopped fresh herbs and a squeeze of fresh lemon juice, if desired.
Notes
- Use an extra-large rimmed baking sheet (or two separate smaller baking sheets) so that you have plenty of space for all of your ingredients to spread out. This helps the potatoes and veggies cook faster, brown, and crisp in the oven.
- If time allows, let the pork sit on the counter and come to room temperature for about 30 minutes before roasting. This will help the meat cook evenly.
- For even more flavor, marinate the pork in Italian dressing for at least 1 hour (or overnight) before adding it to the pan. Pat it dry before roasting. You can also purchase garlic and herb marinated pork tenderloin to use in this recipe.
- The total cooking time may vary, depending on the size, thickness, and temperature of your pork when it goes in the oven. As a result, use a meat thermometer to know exactly when your pork reaches the desired level of doneness.
- Let the pork rest for at least 5-10 minutes before slicing and serving. This will give the juices a chance to redistribute so that your meat is as juicy as possible.
Nutrition Information
Show Details
Serving
1/6 of the recipe
Calories
327kcal
(16%)
Carbohydrates
22g
(7%)
Protein
35g
(70%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.03g
(2%)
Cholesterol
98mg
(33%)
Sodium
93mg
(4%)
Potassium
1260mg
(27%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
139IU
(3%)
Vitamin C
34mg
(38%)
Calcium
38mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 327kcal | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 35g | 70% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 98mg | 33% |
| Sodium | 93mg | 4% |
| Potassium | 1260mg | 27% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 139IU | 3% |
| Vitamin C | 34mg | 38% |
| Calcium | 38mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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