Roasted Pork Tenderloin and Vegetables Recipe
Recipe shopping list — copy the items into Valedo.
Serves 6. Roast the pork to 145°F, then rest it for at least 3 minutes before slicing.
Ingredients
Sweet potatoes
Cut into 1-inch pieces.
1 1/2 lb
Brussels sprouts
Halved.
1 lb
Red onion
Cut into wedges.
1 large
Olive oil
Divided.
3 tbsp
Kosher salt
Divided.
1 1/2 tsp
Black pepper
Divided.
3/4 tsp
Pork tenderloins
About 1 lb each.
2
Dijon mustard
2 tbsp
Garlic
Minced.
3 cloves
Dried thyme
1 tsp
How to make it
- Heat the oven to 425°F with racks in the upper and lower thirds. Toss the sweet potatoes, Brussels sprouts, and red onion with 2 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide them between two rimmed sheet pans and roast for 15 minutes.
- Mix the remaining oil, Dijon, garlic, thyme, remaining salt, and remaining pepper. Rub the mixture over the pork.
- Stir the vegetables and place one tenderloin in the center of each pan. Switch and rotate the pans. Roast for 18 to 25 minutes, until the pork reaches 145°F.
- Transfer the pork to a board and rest for at least 3 minutes. Slice it and serve with the vegetables.
Who this list is for
This roasted pork tenderloin and vegetables recipe is designed for home cooks serving six people. It’s a good fit if you want a full meal from one oven tray, with a balance of protein and hearty vegetables. If you’re planning a family dinner or need a reliable main dish for guests, this list covers what you need.
How to use this list
Start by gathering your vegetables: 1 1/2 pounds of sweet potatoes, a pound of Brussels sprouts, and one large red onion. Check your pantry for olive oil, kosher salt, black pepper, Dijon mustard, garlic, and dried thyme. You’ll also need two pork tenderloins. Prep the vegetables first—peel and cube the sweet potatoes, trim and halve the Brussels sprouts, and slice the onion. Mix the oil, mustard, garlic, and thyme for the pork rub. Lay everything out before you begin roasting.
Common mistakes OR What to skip
Don’t crowd the pan—spread the vegetables and pork so they roast, not steam. Avoid using regular table salt instead of kosher salt, as it can make the dish too salty. Don’t forget to rest the pork for at least three minutes after roasting; this keeps it juicy. Skip any extra seasoning blends, as the listed spices balance the dish well.
What is on this list
This recipe calls for sweet potatoes, Brussels sprouts, red onion, olive oil, kosher salt, black pepper, pork tenderloins, Dijon mustard, garlic, and dried thyme. Review your kitchen and cross off what you already have—especially pantry staples like oil and spices.
Before you go / Day-of / When you are done
Before you start, preheat your oven and line a large baking sheet for easy cleanup. Prep all the vegetables and mix the pork rub ahead of time. After roasting, let the pork rest before slicing. When you’re done, store leftovers in airtight containers in the fridge for up to three days.
FAQ
Who is "Roasted Pork Tenderloin and Vegetables Recipe" for?
This roasted pork tenderloin and vegetables recipe is designed for home cooks serving six people. It’s a good fit if you want a full meal from one oven tray, with a balance of protein and hearty vegetables. If you’re planning a family dinner or need a reliable main dish for guests, this list covers what you need.
How should I use "Roasted Pork Tenderloin and Vegetables Recipe"?
Start by gathering your vegetables: 1 1/2 pounds of sweet potatoes, a pound of Brussels sprouts, and one large red onion. Check your pantry for olive oil, kosher salt, black pepper, Dijon mustard, garlic, and dried thyme. You’ll also need two pork tenderloins. Prep the vegetables first—peel and cube the sweet potatoes, trim and halve the Brussels sprouts, a…
What should I skip or avoid with "Roasted Pork Tenderloin and Vegetables Recipe"?
Don’t crowd the pan—spread the vegetables and pork so they roast, not steam. Avoid using regular table salt instead of kosher salt, as it can make the dish too salty. Don’t forget to rest the pork for at least three minutes after roasting; this keeps it juicy. Skip any extra seasoning blends, as the listed spices balance the dish well.
What is on the "Roasted Pork Tenderloin and Vegetables Recipe" list?
This recipe calls for sweet potatoes, Brussels sprouts, red onion, olive oil, kosher salt, black pepper, pork tenderloins, Dijon mustard, garlic, and dried thyme. Review your kitchen and cross off what you already have—especially pantry staples like oil and spices.
What should I do before I go?
Before you start, preheat your oven and line a large baking sheet for easy cleanup. Prep all the vegetables and mix the pork rub ahead of time. After roasting, let the pork rest before slicing. When you’re done, store leftovers in airtight containers in the fridge for up to three days.
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