Sheet Pan Pork Tenderloin with Roasted Vegetables

Name: Sheet Pan Pork Tenderloin with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs pork tenderloin; 2 cups broccoli florets; 1 large red bell pepper, cut into strips; 1 medium zucchini, sliced into half-moons; 2 tablespoons olive oil, divided; 1 tablespoon Dijon mustard; 2 teaspoons garlic powder; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Juicy, herb-rubbed pork tenderloin roasted alongside seasonal vegetables on a single sheet pan. A lean, low-carb dinner that practically cooks itself.

PROTEIN 32g

CALORIES 342

P:E RATIO 9.4

TIME 35m

YIELD 4

Sliced pork tenderloin medallions with herb crust arranged on a sheet pan with roasted broccoli, red pepper strips, and zucchini

P:E 9.4

ELITE DENSITY

1.5 lbs pork tenderloin FLAVOR

2 cups broccoli florets HIGH FIBER

1 large red bell pepper, cut into strips FLAVOR

1 medium zucchini, sliced into half-moons HIGH FIBER

2 tablespoons olive oil, divided FLAVOR

1 tablespoon Dijon mustard FLAVOR

2 teaspoons garlic powder FLAVOR

1 teaspoon dried rosemary FLAVOR

1 teaspoon dried thyme FLAVOR

1/2 teaspoon smoked paprika FLAVOR

1/2 teaspoon salt FLAVOR

1/4 teaspoon black pepper FLAVOR

Storage: Refrigerate for up to 4 days. Sliced pork can be frozen for up to 2 months.
Batching: Let the pork rest before slicing to keep the juices in — rushing this makes it dry.
Reheat: Microwave for 90 seconds. For the best texture, reheat pork in a 350°F oven for 8 minutes covered with foil.

EXECUTION STEPS

THE MACRO PREP

Preheat oven to 425°F (220°C). Line a large sheet pan with foil and place a wire rack on top (optional, for air circulation).

THE MACRO PREP

Pat pork tenderloin dry. Mix Dijon mustard, 1 tablespoon olive oil, garlic powder, rosemary, thyme, paprika, salt, and pepper into a paste. Rub all over the pork.

VEGGIE STEAM-SAUTÉ

Place pork in the center of the sheet pan.

THE MACRO PREP

Toss broccoli, bell pepper, and zucchini with remaining olive oil, salt, and pepper. Arrange around the pork.

STEP 5

Roast for 22–25 minutes until pork reaches an internal temperature of 145°F (63°C) and vegetables are tender.

STEP 6

Let pork rest for 5 minutes, then slice into 1/2-inch medallions.

STEP 7

Divide sliced pork and vegetables among 4 containers.

1,159 COMMUNITY PREPS THIS WEEK

Sheet Pan Pork Tenderloin with Roasted Vegetables

INVENTORY LIST

MEAL PREP LOGISTICS

EXECUTION STEPS

THE MACRO PREP

THE MACRO PREP

VEGGIE STEAM-SAUTÉ

THE MACRO PREP

STEP 5

STEP 6

STEP 7

PRIMARY CATEGORY

RELATED INGREDIENTS

FULL EXECUTION PLANS