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Recipes
Dairy-Free
Roast Pork Tenderloin with Fall Vegetables

8 INGREDIENTS • 11 STEPS • 45MINS

Roast Pork Tenderloin with Fall Vegetables

Recipe
This is an easy, super healthy roasted pork tenderloin recipe. It's baked in the oven on a wire rack over a sheet pan of yummy fall vegetables. The juices from the tenderloin help to flavor and caramelize the veggies underneath.
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This is an easy, super healthy roasted pork tenderloin recipe. It's baked in the oven on a wire rack over a sheet pan of yummy fall vegetables. The juices from the tenderloin help to flavor and caramelize the veggies underneath.
author_avatar
Foodology Geek
Hi, I'm Laura, a retired Forensic Scientist turned Chef, Blogger, Food Photographer, Cookbook Author, and Certified Nutrition Coach! My motto is real food using real ingredients.
https://www.foodologygeek.com/

45MINS

Total Time

$2.50

Cost Per Serving

Ingredients

Servings
4
us / metric
Pork Tenderloin
Pork Tenderloin
1 lb
Pork Tenderloin
Up to 2 1/2 pounds
Rubbed Sage
1 Tbsp
Rubbed Sage
plus extra for seasoning vegetables
Kosher Salt
1 Tbsp
Kosher Salt
plus extra for seasoning vegetables
or valfritt Salt
Freshly Ground Black Pepper
1 tsp
Freshly Ground Black Pepper
plus extra for seasoning vegetables
Pork Seasoning Rub
Butternut Squash
4 cups
Butternut Squash
Brussels Sprouts
4 cups
Brussels Sprouts
Red Onion
1
Medium Red Onion
Olive Oil
2 tsp
Olive Oil
or Avocado Oil

Nutrition Per Serving

VIEW ALL
Calories
260
Fat
5.1 g
Protein
28.5 g
Carbs
28.1 g
Love This Recipe?
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Roast Pork Tenderloin with Fall Vegetables
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author_avatar
Foodology Geek
Hi, I'm Laura, a retired Forensic Scientist turned Chef, Blogger, Food Photographer, Cookbook Author, and Certified Nutrition Coach! My motto is real food using real ingredients.
https://www.foodologygeek.com/

Cooking Instructions

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step 1
Heat the oven to 450 degrees F (230 degrees C). Line a large sheet pan with parchment paper and set aside.
step 2
To make the Pork Seasoning Rub, combine the Rubbed Sage (1 Tbsp), Kosher Salt (1 Tbsp), and Freshly Ground Black Pepper (1 tsp) together in a small bowl. Set aside a small amount for the vegetables.
step 3
Rub the Pork Tenderloin (1 lb) with the seasoning and set aside. You can refrigerate until you are ready to cook. You can even leave it in the fridge overnight.
step 4
Meanwhile chop the Butternut Squash (4 cups), Brussels Sprouts (4 cups), and Red Onion (1).
step 5
As you get the veggies chopped, add them to the parchment lined sheet pan. Season with salt, pepper, and a few pinches of the rubbed sage. Add a few teaspoons of Olive Oil (2 tsp) and toss to combine.
step 6
Spread the veggies out evenly and place the wire baking rack over the sheet pan.
step 7
Add the pork tenderloin to the baking rack and place in the oven. Bake for 10 minutes at 450 degrees F (230 degrees C).
step 8
Reduce the temperature to 375 degrees F (190 degrees C) and continue to roast for an additional 10 to 15 minutes or until the internal temperature reaches 145 degrees F (63 degrees C).
step 9
When the pork roast is thoroughly cooked, remove it from the oven. Place the pork tenderloin on a platter, cover it with foil, and let it rest for a minimum of 10 minutes.
step 10
Using tongs, give the veggies a quick toss and then return them to the oven. Continue to roast the veggies for another 10 to 15 minutes. They should be tender and golden brown on the edges.
step 11
Remove from the oven and serve immediately.
step 11 Remove from the oven and serve immediately.

Tags

Dairy-Free
Gluten-Free
Low-Carb
Healthy
Shellfish-Free
Dinner
Fall
Pork
Vegetables
Thanksgiving
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