Baked Pork Tenderloin with Fall Veggies

This sheet pan dinner is packed with flavor, featuring baked pork tenderloin coated in a finger-licking rosemary balsamic sauce, along with healthy Fall veggies like Brussels sprouts and butternut squash! A spot-on family dinner on the table in 35 minutes. 

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Ingredients you need for the baked Pork Tenderloin

This recipe looks impressive, but it doesn’t require only a handful of ingredients. Here are the basics:

• Pork tenderloin 
• Brussels sprouts
• Butternut squash
• Parmesan and parsley, for garnish

The balsamic rosemary sauce:

• Olive Oil and Balsamic Vinegar
• Garlic
• Rosemary and Italian seasoning
• Salt and pepper
• Bouillon cube
• Honey and hot sauce

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

How to make the baked pork tenderloin

• Prepare pork & sauce – Season pork tenderloin. Blend olive oil, balsamic vinegar, garlic, rosemary, Italian seasoning, honey, hot sauce, bouillon, and pepper into a syrupy marinade.
• Cook pork & veggies – Brown pork in a skillet. On a sheet pan, season and oil Brussels sprouts and butternut; push to one side. Place browned pork in the pan, baste with sauce, and drizzle veggies. Roast until the pork is cooked and the vegetables are golden.
• Finish & serve – Slice the pork tenderloin, drizzle with remaining sauce, top sprouts with Parmesan, and garnish with parsley.

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Pro Tips

• To get a nice sear on the Brussels sprouts, arrange them cut side down on the sheet pan.
• Try cutting the sweet potatoes to the same size for even cooking.

Photo credit: © Eatwell101.com

More pork tenderloin recipes you might like

• 8 Best Pork Tenderloin Recipes
• Juicy and Tender Pork Tenderloin Roast
• Puff Pastry Wrapped Pork Tenderloin
• Instant Pot Pork Tenderloin

Photo credit: © Eatwell101.com

Baked Pork Tenderloin with Fall Veggies

by eatwell101
Yield: 4 servings   Prep Time: 10 min   Cook Time: 25 min

Juicy and tender baked pork tenderloin with Brussels sprouts and sweet potatoes. A spot-on family dinner on the table in 35 minutes.

PIN TO SAVE PRINT RECIPE MEAL PLAN

Ingredients

Scale: 1x 2x 3x

• 1 pork tenderloin 
• 1 pound (450g) Brussels sprouts, rinsed and halved
• 1/2 butternut squash, peeled, seeded and diced
• Parmesan, for garnish
• Fresh chopped parsley, for garnish

The balsamic rosemary sauce

• 1/4 cup (60ml) Olive Oil
• 1/4 cup (60ml) Balsamic Vinegar
• 8 garlic cloves, peeled, de-germed
• 1/2 cup (120ml) fresh rosemary leaves
• 1 teaspoon Italian seasoning
• Salt and fresh ground pepper, to taste
• 1/2 bouillon cube, crumbled (optional)
• 1 tablespoon honey
• 1 tablespoon hot sauce of your choice (we used Sriracha)

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Instructions

1. Preheat the oven to 450˚F (230°C). Season pork tenderloin with salt and pepper. 
2. In a food processor, combine olive oil, balsamic vinegar, garlic cloves, rosemary leaves, Italian seasoning, honey, hot sauce, crumbled bouillon cube and pepper. Pulse until the marinade is emulsified and has a syrupy consistency. Transfer the sauce in a bowl or jar.
3. In a large skillet, heat 1 tablespoon of oil over medium heat. Add the pork tenderloin and cook, turning frequently, until brown on all sides, about 10-12 minutes.
4. In the meantime, line a sheet pan with parchment paper. Spread halved Brussels sprouts and diced butternut, season with salt and pepper and toss with a tablespoon olive oil. Push veggies on a side to make room for the pork tenderloin.
5. Once browned, transfer the pork tenderloin onto the sheet pan. Baste thoroughly the tenderloin with half the balsamic sauce and quick drizzle Brussels sprouts. Roast in the oven for 12-15 minutes, or until pork is done and Brussels sprouts are nicely browned.
6. Cut the pork tenderloin into thick 1/2-inch slices and serve with the other half of balsamic sauce over the top. Sprinkle the roasted Brussels sprouts with Parmesan. Garnish the whole dish with fresh chopped parsley. Enjoy!

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