Easy Spring Pork Sheet Pan Dinner with Fresh Veggies
A quick and easy sheet pan dinner featuring juicy pork tenderloin and fresh spring vegetables, perfect for a wholesome and hands-off meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 pound pork tenderloin (about 450 g), trimmed
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 8 oz baby carrots (about 225 g)
- 6 oz snap peas (about 170 g)
- 3 garlic cloves, minced
- 3 tablespoons olive oil
- Zest and juice of 1 fresh lemon
- 1 tablespoon honey
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: 1/4 teaspoon red pepper flakes
Instructions
- Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Trim any silver skin or excess fat from the pork tenderloin. Pat dry with paper towels. Season generously with salt, pepper, and half the thyme. Set aside.
- In a large mixing bowl, combine asparagus, baby carrots, snap peas, minced garlic, olive oil, lemon zest, remaining thyme, salt, and pepper. Toss well to coat evenly.
- Place the pork tenderloin in the center of the sheet pan. Spread the veggies around it in a single layer. Drizzle honey and lemon juice evenly over everything.
- Roast in the oven for 20 minutes. Use tongs to gently toss the veggies and baste the pork with pan juices. Return to oven for another 10-15 minutes, or until pork reaches an internal temperature of 145°F (63°C).
- Remove the sheet pan from the oven. Transfer pork to a cutting board and tent loosely with foil. Let rest for 5-10 minutes.
- Give the veggies one last gentle toss with the pan juices. Slice pork into ½ inch thick medallions. Arrange on plates with roasted veggies. Sprinkle red pepper flakes if desired.
Notes
Resting the pork after roasting is key to juicy meat. Cut veggies uniformly for even cooking. Use a meat thermometer to ensure pork reaches 145°F (63°C). If veggies brown too fast, loosely cover pan with foil. Honey can burn if added too early; watch closely or drizzle near the end.
Nutrition
- Serving Size: 1/4 of the recipe (a
- Calories: 320
- Fat: 12
- Carbohydrates: 15
- Fiber: 5
- Protein: 35
Keywords: pork tenderloin, sheet pan dinner, spring vegetables, easy dinner, healthy, quick meal, gluten-free, dairy-free