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Easy Spring Pork Sheet Pan Dinner with Roasted Vegetables

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A quick and healthy sheet pan dinner featuring juicy pork tenderloin and fresh spring vegetables roasted to perfection. Perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 1 pound pork tenderloin, trimmed of excess fat
  • 1 pound baby potatoes, halved or quartered (Yukon gold or red potatoes)
  • 1 bunch asparagus (about 12 ounces), trimmed and cut into 2-inch pieces
  • 3 medium carrots, peeled and sliced diagonally
  • 1 medium red onion, cut into wedges
  • 3 garlic cloves, minced
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh rosemary, chopped (or thyme)
  • Zest and juice of 1 lemon
  • Salt to taste (about 2 teaspoons total, preferably kosher salt)
  • Black pepper to taste (about 1 teaspoon total, freshly ground)
  • Optional: red pepper flakes for heat
  • Optional: 1 teaspoon Dijon mustard mixed into olive oil for tang

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Pat pork tenderloin dry with paper towels. In a small bowl, mix 1 tablespoon olive oil, minced garlic, rosemary, lemon zest, about 1 teaspoon salt, and ½ teaspoon pepper. Rub mixture evenly over pork. Let sit at room temperature for 10 minutes.
  3. In a large bowl, toss baby potatoes, asparagus, carrots, and red onion with 2 tablespoons olive oil, about 1 teaspoon salt, ½ teaspoon pepper, and optional red pepper flakes until evenly coated.
  4. Arrange pork tenderloin in the center of a large rimmed sheet pan. Spread vegetables around pork in a single layer, avoiding overcrowding.
  5. Roast in oven for 25-30 minutes. Halfway through (around 15 minutes), use tongs to turn pork and stir vegetables for even cooking. Pork is done when internal temperature reaches 145°F (63°C).
  6. Remove pork from oven and tent with foil. Let rest for 5-10 minutes to redistribute juices.
  7. Slice pork into medallions and serve alongside roasted vegetables. Finish with a squeeze of fresh lemon juice over everything.

Notes

Do not overcrowd the pan to avoid steaming. Pat pork dry before seasoning for better browning. Use a meat thermometer to ensure pork reaches 145°F internal temperature. Parboil larger potatoes for 5 minutes before roasting if needed. Remove asparagus early if it becomes too soft. Leftovers reheat best gently in a skillet or oven to keep pork tender.

Nutrition

Keywords: pork tenderloin, sheet pan dinner, roasted vegetables, spring recipe, quick dinner, healthy meal, one pan meal, easy recipe

Find it online: https://avabake.com/easy-spring-pork-sheet-pan-dinner-with-roasted-vegetables-recipe-for-quick-healthy-meals/