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Weeknight • Pork

One-Pan Balsamic Glazed Pork Tenderloin & Veg

Tender pork tenderloin and colorful vegetables roasted together with a tangy-sweet balsamic glaze, all on one pan.

Prep
15 min
Cook
25 min
Servings
4
Level
Weeknight
One-Pan Balsamic Glazed Pork Tenderloin & Veg

Meet your new favorite weeknight dinner: this One-Pan Balsamic Glazed Pork Tenderloin and Veggies! It's incredibly flavorful, surprisingly simple, and delivers a complete, balanced meal with minimal cleanup. The sweet and tangy balsamic glaze brings everything together beautifully.

Ingredients

Yield: 4 servings

Main

  • 1 (1-1.5 lb) pork tenderloin, trimmed and cut into 1-inch thick medallions
  • 1 red bell pepper, cored and cut into 1-inch pieces
  • 1 yellow bell pepper, cored and cut into 1-inch pieces
  • 1 zucchini, cut into 1/2-inch thick half-moons
  • 1/2 red onion, cut into wedges
  • 1 tbsp olive oil
  • 1 tsp dried Italian seasoning
  • Salt and freshly ground black pepper to taste

Balsamic Glaze

  • 1/4 cup balsamic vinegar
  • 1 tbsp brown sugar
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

  2. Step 2

    In a large bowl, combine bell peppers, zucchini, and red onion. Drizzle with olive oil, Italian seasoning, salt, and pepper. Toss to coat and spread evenly on one side of the prepared baking sheet.

  3. Step 3

    In a small bowl, whisk together balsamic vinegar, brown sugar, Dijon mustard, and minced garlic for the glaze.

  4. Step 4

    Place pork medallions on the other side of the baking sheet, ensuring they are not touching the vegetables too much. Spoon about half of the balsamic glaze over the pork.

  5. Step 5

    Roast for 15 minutes. Remove from oven, flip the pork medallions, and gently toss the vegetables. Spoon the remaining balsamic glaze over the pork. Return to oven and roast for another 8-10 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and vegetables are tender.

  6. Step 6

    Let the pork rest for 5 minutes before serving. Serve immediately, drizzling any pan juices over the pork and vegetables.

Tips

  • Don't overcrowd the baking sheet; use two if needed to ensure proper roasting and caramelization.
  • Feel free to swap out vegetables based on what you have on hand; broccoli, asparagus, or cherry tomatoes also work great.
  • A meat thermometer is your best friend for perfectly cooked, juicy pork tenderloin.

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